Chemical, biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

Abstract

α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg −1 of α-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg −1 of α-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B 1 , vitamin B 2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α-galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides.

Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

“…Similar results were reported using UBF and durum wheat flour [15]. Conversely, a higher TS level was reported in spaghetti with 100% durum wheat flour (74.1% and 73.9%) [21][22][23]. This pattern is due to the higher total starch content in unripe banana [15].…”

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

“…These results are comparable with the reports of Tudorica et al (2002), where the higher solid loss of pasta enriched with inulin was observed during cooking due to the disruption of the protein network. Torres et al (2007) also confirmed that addition of legume flour diluted the gluten and resulted in higher solids leaches into cooking water. Although incorporation of probiotic microcapsules had resulted significant solid loss (5.8-7 %) than control sample, Oh et al (1985) stated that solid loss values of wheat flour noodles in the range of 6.5-7.6 % were acceptable.…”

“…The application of temperature can influence the viability of encapsulated probiotic cells in the fresh or dried noodles during cooking. Factors such as simultaneous starch gelatinization and protein coagulation during cooking, causes major structural changes that affect the cooking quality of fresh or dried noodles (Torres et al 2007;Cubadda et al 2007;Choy et al 2013;Silva et al 2013). Hence, this work is focused on the effect of noodle processing conditions on noodle quality and encapsulated cell viability.…”

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

“…It is reported that the lupin enriched pasta samples showed higher amounts of protein, Ca, P, Mg and Zn content than control pasta [33]. Bilgiçli [29] found increments in the mineral contents (especially K, Mg and P) of tarhana samples with the addition of BF.…”