Abstract
The present work includes results on enrichment of pasta, a mass-consumption product, with protein. Meat products, legume (Leguminosae L.) flour and plant protein isolates were used as protein-containing additives. The content of protein and essential amino acids in the additives makes them promising for improving the biological value of pasta. We studied effects of the additives on raw gluten and wheat flour starch properties, pasta dough rheo- logical characteristics, and finished product quality. As a result, the following optimal amounts of the additives were established: 15% by weight of flour for meat, 10% by weight of the mixture for pea and lentil flour as well as plant isolates, and 7.5% by weight of the mixture for soy flour. The enriching components added in pasta dough were found to have a positive effect on pasta quality. These increased protein content by 1.59–8.19%, biological value by 6–16%, utility coefficient of amino acid composition by 0.2–0.26, protein digestibility by pepsin by 11–24%, and daily pro- tein intake level by 31.4–12.5%.
Highlights
IntroductionPasta is a mass-consumption product in Russia: more than 94% of the population uses it in their diets
Pasta is a mass-consumption product in Russia: more than 94% of the population uses it in their diets.According to the current State Standard for pasta, high-grade and first-grade wheat flour can be used as basic raw material in the bread making industry
We studied basic nutrients contents in pasta produced from bread flour that was obtained by milling common wheat grains grown in the central region of Russia
Summary
Pasta is a mass-consumption product in Russia: more than 94% of the population uses it in their diets. According to the current State Standard for pasta, high-grade and first-grade wheat flour can be used as basic raw material in the bread making industry. Protein content in pasta made from such flour is insignificant [1] and able to meet, on average, only 10.2–16.9% of daily protein requirement for adults [2]. The required protein level in a human body is a necessary condition for other nutrients to exert their biological functions. We studied basic nutrients contents in pasta produced from bread flour that was obtained by milling common wheat grains grown in the central region of Russia. A maximum amount of protein did not exceed 11.1%, and scores of five out of eight essential amino acids were less than 90% [3]
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