Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta

Ahmad, Naveed; Ur-Rehman, Salim; Shabbir, Muhammad Asim; Khan, Mir Azam; Shehzad, Muhammad; Uddin, Zia; Roberts, Thomas H.

doi:10.1007/s13197-018-3126-x

Cited by 12 publications

(7 citation statements)

References 22 publications

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“…The highest passage into the cooking water observed for the pasta with the 20% addition of the legume flours, but the cooking loss exceeded 8% only for one of the analysed samples (GP20). Similar cooking losses (4.8-5.8%) were noted by Ahmad et al (2018) in extruded pasta fortified with 5-25% detoxified matri flour (grass pea). In the case pasta-like sheets enriched with a protein isolate and dietary fibre from yellow pea, Muneer et al (2018) noted cooking losses between 41.2% and 45.8%.…”

Section: Resultssupporting

confidence: 65%

Legume flour as a natural colouring component in pasta production

et al. 2019

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In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory properties of pasta was also investigated. The pasta was fortified with 0-20% of green pea, red lentil, and grass pea flours and was made using lamination technology. An increase in the amount of the legume flour caused a significant increase in the content of dietary fibre, ash, protein, and essential amino acids, including lysine. The addition of the legume flours changed the colour of the pasta samples. Most suitable colouring component of all the studied legume flours was the red lentil flour. The pasta with 20% addition of red lentil flour had the most intense colouring (DE = 11.31), highest level of consumer acceptance and were characterized by acceptable cooking losses (7.47% d.m.), appropriate weight increase index (2.44), and high firmness.

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Section: Resultssupporting

confidence: 65%

Legume flour as a natural colouring component in pasta production

et al. 2019

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“…In uncooked pasta, the firmness of control pasta was 1.42 kg and with an increase in the WGP level from 3% to 9% firmness value increased from 2.41 to 6.39 kg. This increase was attributed to an increase in protein content of the pasta with the incorporation of WGP as firmness is related to protein content which induces a strong protein network among the pasta samples (Ahmad et al, 2018). But further, it was observed that firmness decreased from 3.41 to 2.33 kg as the level of incorporation of WGP increased from 12% to 15%, this can be attributed to the increase in the fiber content of pasta which weaken the internal structure of dry pasta and thus increases its tendency of crushing (Lisiecka et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

Bawa

Brar

Singh

et al. 2022

Journal of Texture Studies

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The influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increased the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00 to 4.22 min but increased the cooking loss (2.83%–4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16–17.33 g/100 g), fiber (1.21–4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20–253.90 mg GAE/100 g to 47.41–202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while the greenness (−a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from scanning electron microscopy (SEM). Furthermore, the cooking of pasta results in a significant reduction in all the components in comparison to uncooked pasta. Fourier transform infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids, and chlorophyll in WGP‐incorporated pasta. Overall acceptability scores of pastas with 9% WGP were found to have the highest (7.57), and with an increase in a further level of WGP, sensory scores decreased (6.55). Moreover, the principal component analysis also compliments the sensory results for 9% WGP‐incorporated pasta.

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“…Control pasta had hardness and cohesiveness score of 10.08 ± 0.32 g and 0.82 ± 0.01, while for the okara‐fortified pasta, these values ranged from 12.35 ± 0.34 to 12.47 ± 0.61 g and 0.75 ± 0.03 to 0.80 ± 0.02, respectively. This increased hardness can be attributed with increased protein content (from 12.65 ± 0.01% to 28.71 ± 1.57%), which induce more strong protein network inside the pasta sample (Ahmad et al, ; Rani et al, ). The hardness values also increased by the addition of insoluble dietary fiber as reported by Kang et al () in the case of okara‐enriched noodles.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta

Cited by 12 publications

References 22 publications

Legume flour as a natural colouring component in pasta production

Legume flour as a natural colouring component in pasta production

Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

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