Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach
- 1 May 2021
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 45 (5), e15393
- https://doi.org/10.1111/jfpp.15393
Abstract
Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9-13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4-1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1-4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components; Soy flour contributed with the yellow color of fresh multigrain pasta; Fresh multigrain pasta can be more al dente as expected for fresh pasta.Keywords
Funding Information
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (469104/2014‐7)
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (001)
This publication has 38 references indexed in Scilit:
- Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle sizeHeliyon, 2020
- Effect of β-glucan enrichment on the sensory properties of fresh egg white pastaLWT, 2020
- Neural-based valuation of functional foods among lean and obese individualsNutrition Research, 2020
- Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf LifeFoods, 2019
- Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverageLWT, 2014
- Physicochemical and functional properties of whole legume flourLWT, 2014
- Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat FlourInternational Journal of Food Engineering, 2008
- Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)Journal of the Science of Food and Agriculture, 2003
- Análise tecnológica, nutricional e sensorial de macarrão elaborado com farinha de trigo adicionada de farinha de feijão-guanduRevista de Nutrição, 1999
- Functional properties and amino acid content of a protein isolate from mung bean flour*International Journal of Food Science & Technology, 1977