Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (
            <i>Eragrostis tef</i>
            (Zucc.) Trotter) and chickpea flours

Kore, Tamirat; Abebe, Workineh; Getachew, Paulos

doi:10.1080/10942912.2022.2130941

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…In a good quality pasta, the loss of solids due to cooking should be less than 10% [26]. Research indicates that when there is a greater amount of starch and a protein network that is not very well structured, the absorption of water is difficult and the dispersion of solids (mainly amylose) is facilitated [31]. Likewise, when the protein content increases, a more closed network is formed in the dough that does not allow for solids to escape into the cooking water.…”

Section: Effect Of Replacing Wf With Sprouted Pseudocereal and Cushur...mentioning

confidence: 99%

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

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Section: Effect Of Replacing Wf With Sprouted Pseudocereal and Cushur...mentioning

confidence: 99%

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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show abstract

“…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%

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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Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia

Menjaye,

Assefa,

Legese

et al. 2024

Journal of Cereal Science

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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef ( Eragrostis tef (Zucc.) Trotter) and chickpea flours

Cited by 3 publications

References 25 publications

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Optimization of athletic pasta formulation by D‐optimal mixture design

Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia

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