A Multistep Optimization Approach for the Production of Healthful Pasta Based on Nonconventional Flours

Abstract

A multistep approach is proposed in this study for optimizing the production process of pasta based on nonconventional flours. The spaghetti samples obtained in the first experimental phase (Step 1) were in quinoa and oat base. In the second step (Step 2), legume flour was added. In the next phase (Step 3), oat was substituted with maize. In the final phase (Step 4), quinoa, maize and soy were used. The dough rheological properties and the sensorial parameters of spaghetti were evaluated. In Step 1, the sample with 60% of quinoa, 10% of pregelatinized quinoa and 30% of oat had appropriate firmness to be extruded. The legume flour added to the dough in Step 2 increased its viscosity. In Step 3, the added maize brought about lower values of viscosity. The spaghetti manufactured in Step 4 had viscosity values similar to that of the previous step but close to that of the durum wheat semolina dough. PRACTICAL APPLICATION High protein flours can be added to the semolina or be a substitute in production of nonconventional kinds of “pasta” with healthy characteristics or directed to specific targets, such as people following a celiac diet. The amount of nonconventional flour that can be added to or substituted for semolina represents a compromise between nutritional improvement of the pasta and achievement of satisfactory sensory and functional properties. The present work is focused on the manufacturing of spaghetti based on quinoa, oat, chickpea, broad bean, maize and soy flours. A multistep approach is proposed for optimizing the production process of pasta. Moreover, for each experimental step, the rheological properties of the doughs and the sensory characteristics of the spaghetti samples were evaluated. Results of this study could provide the industry useful information about potential utilizing of different grains in food formulations and product development for new functional foods.

Formulation and Quality Attributes of Quinoa Food Products

“…Composite flour of WF and QF as well as QF (QF for gluten free products) was feasible for pasta (tagliatlle and spaghetti) formulation (Chills et al 2009a(Chills et al , 2009b(Chills et al , 2010Schoenlechner et al 2010;Mastromatteo et al 2012). Tagliatelle is long and flat pasta originally from Emilia-Romagna and Marche regions of Italy.…”

“…Schoenlechner et al (2010) found that adding egg white powder (up to 6 % of flour) and distilled monoglycerides (DMG) emulsifier (1.2 % of flour) decreased cooking loss and increased firmness, cooking stability and surface smoothness of the gluten-free pasta from buckwheat-quinoa-amaranth flour mixture. Mastromatteo et al (2012) reported that adding pregelatinized QS or legume flour increased elongation and shear viscosity of dough containing QF, while adding pregelatinized oat starch increased the bulkiness and adhesiveness of the pasta. Based on sensory evaluation, addition of CMC (0.1, 0.2 and 0.3 %) and pre-gelatinized starch (10, 20 and 30 %) did not affect the stress at break of dough and the sensory attributes of dry and cooked quinoa-based spaghetti (Chillo et al 2009a, b).…”

“…Thus, quinoa could be used to create healthy gluten-free (GF) alternatives for people with gluten intolerance, wheat allergies, and celiac disease (CD) (Zevallos et al 2012(Zevallos et al , 2014. The addition of quinoa grains has been approved to boost nutritional and functional features of cereal foods due to the abovementioned factors (Vega-Gálvez et al 2010;Hariadi et al 2011;Valcárcel-Yamani and da Silva Lannes 2012;Mastromatteo et al 2012).…”

Carotenoids, Tocols, and Retinols during the Pasta-Making Process

“…The effects of pasta processing on carotenoid and tocol amount and color quality of pasta are documented (Table 37.1 and Table 37.2), even if this investigation has been focused only on conventional processing, despite the new tendencies towards the realization of healthy products based on nonconventional flours (Mastromatteo et al, 2012).…”

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

“…40M and 30M samples were associated with smooth mouth feel and meaty flavour. The smooth mouth feel of samples with high meat content may resulted from the interaction of proteins and fat to form a gel network (Malcolmson 1991;Mastromatteo et al 2012). Gnocchi samples containing navy bean (20M10B and10M30B) were different due to their beany flavour and coarse mouth feel.…”