Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates

Adriana Lucia Wahanik,Pedro Henrique Campelo,Mária Herminia Ferrari Felisberto,Glaucia Maria Pastore,Maria Teresa Pedrosa Silva Clerici,Iramaia Angélica Neri-Numa

doi:10.33448/rsd-v10i3.13072

Abstract

Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.

Highlights

Pastas are considered clean-label, given that they can be produced only with flour or semolina and water, either with bread wheat (Triticum aestivum) or hard wheat flour (Triticum durum) (Miceli et al, 2015)
With the aim of obtaining additional functional and economic benefits, pastas with whole wheat flour have gained importance, besides from presenting phytochemical compounds (Okarter et al, 2010) and fibers, they result in economic gain, principally for countries that import wheat, since there is an increase in the use of the wheat grain external parts and germ for human consumption, which correspond to 25% of the grain (Pomeranz (Ed.), 1988)
3.1 Chemical and technological analysis of raw materials Proximate analysis of raw materials indicated that WGF and refined wheat flour (RWF) presented 9.97 and 10.90 g of moisture/100 g of sample, respectively

Summary

Introduction

Pastas are considered clean-label, given that they can be produced only with flour or semolina and water, either with bread wheat (Triticum aestivum) or hard wheat flour (Triticum durum) (Miceli et al, 2015). Pastas can be healthier when added with wheat bran (Sobota et al, 2015) and other fiber sources, such as oat bran, psyllium, inuline (Foschia et al, 2015), and resistant starch (Aravind, Sissons, Fellows, Blazek, & Gilbert, 2013). Pastas containing fibers or whole wheat flour present different texture, cooking and color characteristics to those obtained only with bread or durum wheat flour, as seen by Aravind, Sissons, Egan, and Fellows (2012), who added separately wheat germ and bran in durum wheat pastas. The pastas with whole wheat flours presented a different color from the characteristic yellowish color of pastas

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