Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile

Abstract

BACKGROUND: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high-protein hybrid pasta (HPHP) formulation in which a combination of three high-protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. RESULTS:The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non-wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio (in vivo) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality.CONCLUSION: This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets.

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

“…Even though the incorporation of some ingredients revealed to be challenging in terms of sensory and technological quality characteristics, advances in pasta research have demonstrated different possibilities. For instance, Hoehnel et al (2020) have recently shown the benefits of wheat pasta fortification (semolina replaced at a level of ∼24%) with a mixture of protein-rich ingredients from buckwheat, fababean, and lupin and achieved an improved high-quality protein profile. As the substitution of semolina with other low FODMAP ingredients (e.g., LF grains, LF protein isolates from pulses, dietary fibers) has not been investigated to date for the production of LF pasta, studies are required on the incorporation of different ingredients and the concomitant consequences.…”

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

“…The most desirable cooking properties of top-quality pasta include a moderate water uptake at the optimal cooking time (OCT) and a low cooking loss [Bustos et al, 2015;Cole, 1991]. Moreover, the nutritional properties of pasta have recently spurred a growing interest mainly due to the development of new, fortified products [Hoehnel et al, 2020].…”

“…[Filip & Vidrih, 2015;Hoehnel et al, 2020]. Therefore, there have been many scientific attempts to incorporate the protein-rich ingredient into pasta formulations[Duda et al, 2019; Hoehnel et al, 2020; Raczyk et al, 2022].…”

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“…Wang et al 13 also studied the influence of functional vegetable ingredients on the nutritional quality of pasta, obtaining very promising results, such as improved nutritional value, increased antioxidant capacity and an increase in the fiber content of the pasta. Hoehnel et al 14 developed fresh hybrid protein-rich pasta using a mixture of buckwheat, fava beans and lupine (to replace wheat semolina), achieving a product with a better nutritional content and a balanced amino acid profile.…”