Quality Characterization of Pasta Enriched with Mustard Protein Isolate

Abstract

Mustard protein isolate (MPI) prepared by steam injection heating for removal of antinutritional factors was used at different levels, including 0%, 2.5%, 5%, and 10%, for supplementation of pasta products. The effects of supplementation levels on rheological properties of pasta dough and chemical composition, and cooking, nutritional, and color characteristics of dried samples were evaluated. The results showed that as the supplementation level increased, the dough development time (DDT) increased from 3.5 min in the control to 13.8 min in 10% supplementation level. Maximum consistency (MC) increased from 351 farinograph units (FU) in the control to 371 and 386 FU in 2.5% and 5% supplementation levels, respectively, but decreased to 346 FU in 10% supplementation level. Mixing tolerance index (MTI) decreased as the supplementation increased. The most pronounced effect of enrichment on chemical composition was the increase in protein content; the increase was around 4.5% with supplementation of each 5% MPI in pasta formulation. Study of cooking characteristics of enriched pasta samples showed that cooked weight, cooking loss, protein loss, and stickiness decreased and firmness increased as the supplementation level increased. The nutritional properties of sample showed that enrichment of semolina with MPI had a pronounced effect on lysine, cysteine, arginine, and histidine contents. All computed nutritional indices were higher in enriched samples compared to the control. Color measurement of sample showed that a and b values increased and L value decreased as the supplementation level increased. The SEM of different samples shows that enrichment of pasta with MPI increases the matrix around starch granules.

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

“…Dough development time, which is the time required for the formation of the gluten network after water addition, increased by an average of 1.28 ± 0.81 min for enriched pasta compared to traditional pasta. The longer development time could be attributed to physical disruptions of the gluten network that occurred because enrichment slowed down the reorganization of the glutenin subunits, as well as to competition for water between the enrichment ingredient and the gluten (Alireza Sadeghi and Bhagya ; Wood ). An exception was the addition of broad bean flour at 20% and 30% (Giménez and others ), which decreased the dough development time.…”

“…The lower brightness of uncooked pasta with enrichment can be viewed as a negative quality attribute, because consumers generally expect pasta with a bright and yellow color (Debbouz and others ). The lower brightness with enrichment can be attributed to the dark color of most enrichment ingredients, the nonenzymatic browning of the reducing sugars in the enrichment ingredient, and the oxidation of carotenoid pigments resulting from the high oxygen permeability of enriched pasta (Marconi and others ; Alireza Sadeghi and Bhagya ; Carini and others ). The lower brightness of uncooked pasta was significant for all enrichment ingredients, except those high in fiber (Table ), which reflects the bright color of high‐fiber ingredients such as resistant starch (Aravind and others ).…”

“…Accordingly, substantial efforts have been made towards the development of enriched pasta products. Ingredients considered for pasta enrichment include: protein concentrates and isolates (Alireza Sadeghi and Bhagya ; Mercier and others ); pea, bean, and oilseed flours (Wood ; Gallegos‐Infante and others ; Villeneuve and others ); dietary fibers (Brennan and Tudorica ; Aravind and others ; Vernaza and others ); microalgae (Zouari and others ; Fradique and others ); and fruit extracts (Pillai and others ). Enrichment aims to compensate for nutritional deficiencies, such as low lysine and threonine contents, or to provide additional sources of fiber, minerals, antioxidants, or bioactive components (Chillo and others ; Marti and Pagani ).…”

The Mixolab Rheological Properties and Dough Microstructure of Defatted Mustard Seed-Wheat Composite Flours

“…In confectionary and bakery products the effect of mustard seed flour on the technological process and their quality was studied on biscuits by Tyagi et al . (), pasta by Alireza Sadeghi and Bhagya (), bread by Gadei et al . (), e.g.…”

Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

“…Consequently, legumes and cereals are nutritionally complementary (Duranti, ): legume flours can partially substitute durum wheat semolina in pasta. It was observed that fortification affects pasta quality, namely in terms of texture, colour, cooking quality and organoleptic properties (Alireza‐Sadeghi & Bhagya, ). For example, Wood () and Petitot et al .…”