Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders

Abstract

The aim of this study was to investigate the addition of oleiferous powders to the pasta formulation by replacing a percentage of the wheat flour and semolina blends. In addition, the effect of oleiferous powders on the physicochemical and sensorial properties, and cooking quality of the pasta samples was also determined in this study. The oleiferous powders were added to the pasta formulations at the replacement ratio of 20% (10% of the wheat flour and 10% of the semolina blends) of the total weight of the wheat flour and semolina blends. The results showed that the addition of different oleiferous powders to the pasta formulation resulted in a significant increase in the browning and yellowness index values, ash, fat, protein and phenolic contents, total energy, antioxidant activity, and optimal cooking time, whereas, the addition of the oleiferous powders, resulted in a significant decrease in the moisture and total carbohydrate contents, swelling volume, and weight gain (p < 0.05). The main polyunsaturated fatty acid was linoleic acid in all the samples. The highest overall acceptability rating was obtained for the pasta enriched with hazelnut powder (p < 0.05).