Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta

Abstract

In this study, red lentil flour (RLF), green lentil flour (GLF) and black lentil flour (BLF) replaced wheat semolina at different (0-10%) ratios in pasta formulation. The effect of lentil types and levels of lentil flour supplementation on the physicochemical, textural characteristics and cooking quality of pasta were investigated. It was determined that BLF had the highest ash, crude fat and phytic acid contents, whereas GLF had the highest antioxidant activity (AA) and total phenolic content (TPC) among lentil varieties. The use of GLF in pasta production resulted in higher brightness (L*) and RLF resulted in higher redness (a*) and yellowness (b*) values. The increase in lentil flour ratio in the formulation caused the weight increase and volume increase values to decrease from 200.04% and 238.59% to 174.92% and 222.28%, respectively. Pasta samples containing GLF revealed a higher firmness value than those containing RLF and BLF. It was determined that the cooking loss value was higher in the samples containing 10% lentil flour compared to the control. The use of lentil flour in the formulation improved the pasta samples in terms of protein, ash, TPC, AA, Ca, Mg, Zn and Fe. The results show that nutritionally enriched pasta can be produced with acceptable technological quality by adding up to 10% of GLF and BLF. The successful results show that RLF can be used at rates higher than 10% in pasta production.