Abstract
Durum wheat semolina is the only raw material of choice for high quality pasta products. Still the products have lower nutrient quality (protein, vitamins and minerals), high glycaemic response and high gluten allergenicity effect. In addition to durum wheat low yield capacity, it leads the shortage of supply due to low durum wheat local production in developing countries. The aim of this review to assess the replacement of durum wheat with better nutritional quality and locally available cereals and legumes for producing pasta with good nutritional, sensorial, cooking and textural quality. Development of legume fortified pasta products enhance the nutritional characteristics of processed products in terms of protein, dietary fiber and micro-nutrients. In addition, the inclusion of legume flour, as ingredients in pasta products which have lowering glycaemic indices (GI) and allergenicity compared with semolina pasta. Gluten-free spaghetti (unripe plantain, chickpea and maize flours) were similar diameters, water absorption values and overall sensorial acceptability but higher hardness, cohesiveness and chewiness than the control. It can be concluded that nutritional value of pasta can be improved by optimum level of legume and cereals incorporation without any significant effect on cooking, textural and sensorial quality. Keywords : Durum wheat, Milling, Legume, Pasta product, Quality DOI: 10.7176/FSQM/107-04 Publication date: April 30 th 2021
Highlights
Pasta is the most ancient and widely consumed food products in many regions around the world
Pasta products have more than 600 diverse shapes which depend on the shape of die that encompasses mainly into four: short pasta; long pasta; egg noodles and specialty items
Fortification with legume flours such as navy bean, pinto bean, lentil or green pea protein concentrates causes an increase in firmness, which represents the cutting force required to penetrate product strands compared with 100% durum wheat pasta (Seyam et al, 1983, Bahnassey and Khan, 1986; Zhao et al, 2005)
Summary
Pasta is the most ancient and widely consumed food products in many regions around the world. Durum wheat replacement with non-traditional ingredient Pasta produced from durum wheat semolina lacks some essential amino acids like lysine and threonine, poor in fibres, low mineral and vitamin contents. It is getting less preferred by health conscious consumers (Jayasena and Nasar-Abbas, 2011). Fortifying the durum wheat semolina with other nutritious cereal and legumes is important to improve the nutritional quality of pasta products the dietary fiber, protein and mineral contents can be improved. Three reasons why partially or totally substitute durum wheat semolina with indigenous/commonly used cereals and legumes to produce pasta products: firstly economic and political purpose; secondly, improving the nutritional quality (protein, vitamin and mineral enrichment) and reducing allergenicity.
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