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DEVELOPMENT AND QUALITY EVALUATION OF HIGH‐PROTEIN AND HIGH‐DIETARY‐FIBER PASTA USING LUPIN FLOUR
Author(s) -
JAYASENA VIJAY,
NASARABBAS SYED M.
Publication year - 2012
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2011.00326.x
Subject(s) - food science , taste , dietary fiber , wheat flour , chemistry , high protein , fiber , lupinus , protein quality , biology , botany , organic chemistry
Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L *, a * and b * demonstrated a corresponding increase with lupin flour concentration. However, in cooked pasta, L * and b * values did not show any significant change up to 20% lupin flour incorporation. Lupin flour incorporation resulted in substantial increase in protein and dietary fiber contents. Firmness of freshly extruded pasta decreased at ≥20% lupin flour incorporation. However, firmness of cooked pasta was not affected by lupin flour concentration. Stickiness of cooked pasta decreased at ≥30% lupin flour incorporation. There were no significant changes in color, appearance, taste, texture and overall acceptability up to 20% lupin flour incorporation. It can be concluded that nutritional value of pasta can be improved by lupin flour incorporation without any significant effect on quality. PRACTICAL APPLICATIONS Lupin grain has a unique nutritional composition with high protein and high dietary fiber contents. Lupin flour incorporation would improve the nutritional value of pasta, which is otherwise low in protein and dietary fiber contents. The current study provides the technical information on the effect of lupin flour incorporation on a range of physical properties of pasta at various stages such as freshly extruded pasta, dried pasta and cooked pasta. The information will be useful in handling, packaging and processing of lupin‐incorporated high‐protein and high‐dietary‐fiber pasta at commercial levels, and developing new machinery or adjusting currently used pasta machinery for this novel healthy pasta production.