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Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
- Source :
-
Journal of the science of food and agriculture [J Sci Food Agric] 2022 Sep; Vol. 102 (12), pp. 4977-4987. Date of Electronic Publication: 2020 Dec 25. - Publication Year :
- 2022
-
Abstract
- Background: The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta.<br />Results: The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties.<br />Conclusion: The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.<br /> (© 2020 Society of Chemical Industry.)
- Subjects :
- Cooking
Flour analysis
Nutritive Value
Vegetables
Fabaceae
Triticum chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1097-0010
- Volume :
- 102
- Issue :
- 12
- Database :
- MEDLINE
- Journal :
- Journal of the science of food and agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 33280110
- Full Text :
- https://doi.org/10.1002/jsfa.10994