Abstract
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
Highlights
“Pasta” is an Italian word for “dough” [1]. e Italian style extruded foods namely spaghetti and lasagna are generally termed as pasta
Bustos et al [4] have reported that wheat our from both Triticum durum and Triticum aestivum can be utilized for pasta development and the protein content of durum wheat is higher than the protein content of bread wheat
Many research studies have been conducted around the world to develop pasta products with nonconventional ingredients and added functional properties to meet the demand of health conscious consumers
Summary
“Pasta” is an Italian word for “dough” [1]. e Italian style extruded foods namely spaghetti and lasagna are generally termed as pasta. E pasta cooking quality and gluten strength are a ected by the molecular weight of glutenin. High yellow pigment content, low lipoxygenase activity and high protein content are important properties of durum wheat for good cooking quality of pasta [6]. Physical competition between protein coagulation and starch swelling determine the cooking quality and textural characteristics of pasta [26]. High resistance to breakage and cooking tolerance, which are given by a strong gluten network are important parameters for low cooking losses and high water absorption of pasta products. Coagulation of the gluten network reduces the elasticity and compactness of the protein and starch system of pasta products. Coagulation of the gluten network reduces the elasticity and compactness of the protein and starch system of pasta products. erefore the cooking loss is high due to the easy swelling of starch granules during cooking. e protein quality and content of the raw material determine the level of gluten content and more than 11–16% (dry weight basis) of protein in durum wheat is not suitable for dough formation as it is di cult to handle during the processing [8]
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