Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity

Abstract

This paper investigates the effect of inulin (0, 5 and 10%) and liquid egg quantity (0, 124 and 248 g/kg, equal to 0, 3 and 6 eggs respectively) on the technological quality of spelt pasta to obtain new products with altered nutritional properties. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Standard score analysis is applied for accessing the contribution of eggs and inulin content to spelt pasta quality. Maximum score (0.75) for explaining nutritive (protein, lipids, carbohydrates), textural and colour characteristics are experienced with pasta having 248 g/kg eggs and 5 % inulin content, while pasta with 10% of inulin and no eggs showed the worst score result (0.25). Egg quantity strongly influence texture properties (maximum values obtained were: 4087.15 g for hardness, with 248 g/kg eggs and no inulin; 6.37 gsec, for adhesiveness, with 10% inulin and no eggs added; 18.30 gsec for toughness with 124 g/kg eggs and no inulin). Inulin showed influence on pasta colour (maximum values have been observed with 248 g/kg eggs and 10% inulin content). Statistical analysis point at the versatile beneficial contributions of eggs in whole meal spelt pasta enriched with inulin enabling the optimization of pasta dough formula.