Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Abstract

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors.

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

“…Pasta is a traditional food produced using durum wheat flour, and is a staple food in many countries. It is favored by consumers for its ease of transportation, cooking, handling, and storage, as well as its low cost and low glycemic index (2-4) [3]. Nevertheless, traditional pasta is claimed to lack other essential nutritional components such as dietary fibers, vitamins, proteins, minerals, and many other valuable healthy components, such as bioactive molecules [3].…”

Utilization of pumpkin powder in baked rolls

“…The chemical composition of pumpkin powder and fine was presented in previous study by Minarovičová et al (2017).…”

Optimización de la formulación de tallarines libres de gluten enriquecidos con pulpa de zapallo deshidratada empleando el método de diseño de mezclas

“…De manera similar, Minarovičová et al (2017) reportaron que al aumentar el nivel de adición de PZD a la formulación de pastas alimenticias, decrece el puntaje de sabor y textura y aumenta el puntaje de color y olor, también señalaron que la formulación con mayor aceptación es la desarrollada con un nivel de adición de 10% PZD, dicha diminución en la aceptación sensorial de productos sin gluten se debe al aumento del contenido fibra dietaria, y al sabor vegetal residual que proporciona PZD (Kohajdová et al, 2011).…”

“…Mirhosseini et al (2015) evidenciaron que de las 2 formulaciones desarrolladas (25 y 50%) la de 25% presentó mejores características de calidad. Posteriormente, Minarovičová et al (2017) formularon pastas alimenticias con 5; 7,5 y 10% PZD, encontrando que la formulación con 10% PZD presenta mayor aceptación sensorial. Finalmente, en el estudio de López-Mejía et al (2019) se formularon pastas alimenticias con 2 niveles de incorporación de PZD (5 y 10%) encontrando que la formulación con 10% PZD muestra la mejor calidad nutricional.…”