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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. 102:4977-4987
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
-
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. 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. 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.
- Subjects :
- 030309 nutrition & dietetics
Flour
Organoleptic
Nutritional quality
Pasta quality
Sensory analysis
03 medical and health sciences
0404 agricultural biotechnology
Vegetables
Faba bean
Cooking
Food science
Plant-protein
Quality characteristics
Buckwheat
Triticum
Legume
Descriptive sensory
Mathematics
0303 health sciences
Nutrition and Dietetics
High protein
food and beverages
Fabaceae
04 agricultural and veterinary sciences
040401 food science
Pseudocereal
Plant protein
Lupin
Nutritive Value
Agronomy and Crop Science
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 10970010 and 00225142
- Volume :
- 102
- Database :
- OpenAIRE
- Journal :
- Journal of the Science of Food and Agriculture
- Accession number :
- edsair.doi.dedup.....a27ffd1ef24dce3093f7004405c4627e