Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4

Abstract

Lupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternative to soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help prevent diabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour (debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used in pasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color, cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated. Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal and sensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples compared to traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4 revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmness and gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten + transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupin flour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pasta samples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste and odor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. The addition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100% semolina pasta (P>0.05).