Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta

Abrol, Ghan Shyam; Mishra, Vandana; Vaidya, Devina; Sharma, Alisha

doi:10.5937/jpea1702081a

Cited by 2 publications

(2 citation statements)

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“…In this sample, the hardness was 1.18 times higher than hardness of control sample. Increasing the hardness of pasta has been reported by increasing the protein content (Alireza Sadeghi & Bhagya, 2008; Bhatt, Jatav, Kiledar, & Srivastava, 2015; Shyam et al., 2017; Wee, Loud, Tan, & Forde, 2019). Teterycz et al (2020) reported that by increasing the protein content, the hardness of pasta increased.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, by combining cereals with legumes, a complete profile of proteins in pasta can be achieved (Duranti, 2006). Various legumes such as peanut (Howard & Hung, 2010), faba (Laleg et al., 2017), chickpea (Kore, 2018; Shyam, Mishra, Vaidya, & Sharma, 2017), and soybean (Marengo et al., 2018) have been used in numerous studies to improve the nutritional value of pasta.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of athletic pasta formulation by D‐optimal mixture design

Rousta¹,

Yazdi²,

Amini³

2020

Food Science & Nutrition

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The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D‐optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.

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