Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

Abstract

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose.

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

“…As potential carbohydrate sources, lentils ( Lens culinaris Medik.) excel in terms of protein, fiber, folate, zinc, and iron content [ 14 ], as well as bioactives, such as polyphenols [ 15 , 16 ]. Nevertheless, in spite of their high nutritional value and low ecological footprint [ 17 ], lentils are not commonly used in bakery products, which may be due to different reasons such as the unusual taste, higher price compared to other pulses, or presence of antinutritive compounds (i.e., protease inhibitors) [ 18 , 19 , 20 ].…”

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

“…in comparison to the original content in the samples, due to the solubilization in the cooking water and the thermal sensibility of these compounds [156]. Di Stefano et al [131], in pasta based on semolina and fortified with 40% of lentil, showed around a 28% reduction of the total phenolic content after the cooking process.…”

“…However, cold extrusion allows these to be kept in the final product [130]. Pasta consumption is very high due to its palatability, long shelf life and simplicity of cooking, in addition to its nutritional characteristics [131]. The process of making pasta consists of transforming the flours into pasta in a homogeneous way; to achieve the required texture, the flour is hydrated by mixing, and then it is extruded.…”

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

“…A 9-point scale was used: 1-very clear, 9-very dark in terms of color; 1-extremely unpleasant, −9-extremely pleasant in terms of bulkiness, firmness, adhesiveness, and fibrousness; 1-extremely unpleasant, 9-extremely pleasant in terms of odor, taste, and OQS [14][15][16].…”