Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta

Abstract

In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB–5% seed flour, and 40% WB–10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB–QSS and WB–WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high‐fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index. Practical Application This study determined a practical approach to produce high‐fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…Wild sage seed mucilage (WSSM), also known as sage seed gum (SSG) or macrosiphon seed mucilage (MSM), has great value for use in a food and packaging products. In recent years, WSSM-based pasta and apple cake have been developed with lower glycemic indexes [114]. Moreover, WSSM blended with sodium alginate has been shown to be good packaging material for Lacticaseibacillus casei encapsulation.…”

Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion

“…In general, by incorporating bioactive compounds into foods, new functional foods can be formulated and enriched with molecules that have potential health benefits for humans [10][11][12] by preventing chronic diseases and improving overall health; in addition, incorporating bioactives (such as bioactive lipids and peptides [13][14][15]) into traditional foods can provide a more accessible and convenient method of consuming beneficial molecules. Wheat breads have already been supplemented with extracts of broccoli [16], hawthorn, soybean, and onion peels [17], and even saffron [18], while pasta has been enriched with extracts from several sources [2] and even from mucilaginous seeds [19]. The market share of wheat products supplemented with functional molecules varies depending on the product category, regional factors, and the type of functional molecule.…”