Abstract
Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors.
Highlights
Pasta is a very popular food in several countries around the world (Tazrart et al, 2016)
From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste
On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder
Summary
Pasta is a very popular food in several countries around the world (Tazrart et al, 2016) It is favored by consumers for its ease of transportation, handling, cooking, and storage properties. In recent years pasta has become even more popular due to its nutritional properties, being regarded as a product “with low glycemic index” (Tudorica et al, 2002). As it contains predominantly starch, many studies have attempted to improve the nutritional properties of pasta. These include supplementation with protein, dietary fibre, vitamins and minerals or substituting (partially or completely) the durum wheat semolina with nonconventional flours. The consumption of vegetables and seeds-enriched pasta could be used to create potentially functional food that may help to reduce chronic diseases such as heart disease (Abdel-Moemin, 2016)
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