Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.

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Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0103 ◽

2016 ◽

Vol 12 (7) ◽

pp. 701-710 ◽

Cited By ~ 5

Author(s):

Teber Hajji ◽

Dorra Sfayhi-Terras ◽

Mouldi EL Felah ◽

Salah Rezgui ◽

Ali Ferchichi

Keyword(s):

Durum Wheat ◽

Cooking Quality ◽

Ash Content ◽

Cooking Time ◽

Cooking Loss ◽

Water Soluble ◽

General Aspect ◽

Mineral Contents ◽

Barley Cultivars ◽

Durum Wheat Semolina

Abstract The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.

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