Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality.

Piotr Zarzycki,Aldona Sobota,Emilia Sykut-Domańska,Beata Zdybel,Ada Krawęcka,Dorota Teterycz,Dariusz Andrejko,Agata Blicharz-Kania

doi:10.3390/foods9040404

Piotr Zarzycki, Aldona Sobota + Show 6 more

Open Access

https://doi.org/10.3390/foods9040404

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Abstract

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

Highlights

Pasta production is a good opportunity for product innovation in different forms [1,2]
The increasing content of flaxseed flour and cake in the enriched pasta resulted in lower pressure values, compared to control pasta (Table 1)
The dough was pushed through a dye under diminished pressure from 12 MPa for the control pasta to 0.8 MPa (FC23) and 0.82 MPa (FF23)

Summary

Introduction

Pasta production is a good opportunity for product innovation in different forms [1,2]. The food technologists are interested in using flaxseed (Linum usitatissimum) in food production because of its health effects [3,4,5]. Cereal products can be prepared by fortification with different flaxseed forms [6]. Imran et al [8] found that raw flaxseed meal was characterized by the highest oxidative stability. They showed that extruded flaxseed meal can be used for production of health-enhancing products due to its long-term stability. The anti-nutritional factors that limit the use of flaxseed are cyanogenic glycosides, which release toxic hydrogen cyanide upon hydrolysis [9]. Udousoro and Etuk [10] reported that the heating process is very effective in the reduction of the content of anti-nutrients present in the foodstuff, ensuring safe consumption

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