Pasta Formulation Research Articles

Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach

The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder 10% + CMC1%) and F3 (chickpea flour 87% + carob powder 2% + spinach powder 10% + CMC1%). Physical, chemical, rheological, and sensory characteristics of chickpea pasta were evaluated and compared to semolina flour (CS) as a control. In comparison with conventional wheat pasta, chickpea pasta has a higher content of protein, fiber, and polyphenolic compounds. The results indicated that the incorporation of chickpea as a main ingredient significantly increased the content of protein in the formulations of gluten-free pasta (17.50, 15.05 and 14.88% in F1, F3, and F2, respectively) compared to CS (12.10%). A similar trend was observed for the fiber content (0.45, 1.89, 2.16, and 2.29 in CS, F1, F2, and F3, respectively) and polyphenolic compounds (109.14, 112.14, 141.89, and 178.96 in CS, F1, F2, and F3, respectively). Chickpea pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste. Therefore, this study suggests that chickpeas can serve as an effective substitute for wheat, thereby increasing the availability of healthy options for everyone, particularly for those with celiac disease, obesity, or diabetes.

Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production

Contemporary consumers demonstrate an increasing preference for foods formulated with sustainable ingredients and health-promoting benefits. In this study, both demands were addressed by formulating enriched pasta using by-products derived from the processing of bergamot, a typical Calabrian citrus fruit. Wheat flour was replaced with different percentages of exhausted bergamot pomace flour (BPF: 1.5%, 2.5%, and 5%). The results indicated that bergamot pomace is a source of various phytochemical compounds, such as minerals, fibers, and polyphenols, which are beneficial to human health. The enriched pasta samples showed a significant increase in antioxidant properties, measured as a total polyphenol and flavonoid content and through chromatographic analysis. From the latter, it emerged that phenolic compounds, particularly flavonoids, were resistant to cooking. The best qualitative characteristics were shown by the sample formulated with 2.5% BPF, as also confirmed by the sensory analysis; indeed, sample C exhibited a similar level of acceptability to the control sample (A) in terms of general acceptability by the panelists. Hence, BPF can be considered as a functional ingredient for the formulation of pasta, enhancing the product’s functionality, or as an addition as flour in gluten-free products.

Changes in the physical, chemical and sensory properties of pasta made by partially substituting wheat flour with black glutinous rice flour

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy. Key words: black glutinous rice, wheat, rice flour, pasta, antioxidant, bioactive compounds

Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato

Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato

Nutritional optimization through linear programming of climate-smart and gluten free pasta

Designing food formulations is an important approach to meet a set of nutritional needs and to address malnutrition issues. Linear programming is an appropriate tool for designing novel nutritionally optimized formulations based on a combination of gluten-free climate-smart crops. Four nutritionally optimized cowpea-based pasta formulations in association or not with teff and/or amaranth leaves (AL) were designed to meet a woman's protein requirements in terms of quantity and quality, fibers, ω6/ω3, iron, zinc and B9 vitamin, while limiting antinutritional factors such as phytates. To predict the processability of the flours into pasta and the visual acceptance of future pasta by consumers, the antioxidant and oxidant capacities of flours were measured and their color compared with the color of durum wheat semolina (DWS). The formulation combining cowpea and AL had the highest nutritional composition and lowest impact of phytates. The formulation with cowpea, teff and AL seems to be the easiest to process thanks to its lower lipoxygenase activity and the higher antioxidant capacity, followed by the teff-cowpea formulation. The color of the formulation that only contained cowpea was closest to DWS.

Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta

SummaryMung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Higher EWP content increased optimum cooking time, firmness, tensile strength and elongation (P ≤ 0.05) and decreased cooking loss. Scanning electron micrographs showed that the EWP created a strongly continuous protein network. An increase in water reduced cooking time and firmness but increased cooking loss (P ≤ 0.05). Firm and elastic cooked MBB pasta was obtained under conditions of high EWP and low moisture content.

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.

The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

Optimization of a Novel–Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties

The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country’s economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water‐holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave–dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.

Effect of blanching and drying temperature to the nutritional value, crude fiber and sensory acceptability of pumpkin flour in pasta

The incorporation of pumpkin flour in pasta improves both crude fiber and sensory attributes. However, the impact of blanching and drying processes of pumpkin flour on the crude fiber content and sensory attributes of pasta has not been reported. The study aims to determine the effect of blanching and drying temperature on the proximate values including moisture, ash, fat, and protein as well as crude fiber content in pumpkin flour and to determine the sensory acceptability of pumpkin flour in pasta. The pumpkin flour was blanched and dried at different temperatures (60 °C, 70 °C, and 80 °C). The pumpkin flour was incorporated in pasta in different concentration. The proximate value was compared with a control pumpkin flour and wheat flour. The sensory evaluation was conducted to assess consumer acceptability. It was found that blanched pumpkin flour had lower fat and protein content but significantly higher crude fiber content (10.77 ± 0.014%). Pasta formulations containing 20% pumpkin flour has the highest mean score (4.40 ± 0.50) for overall acceptability. The study found that blanching is an effective pretreatment for preparing pumpkin flour with high fiber content, and pumpkin flour exhibits good potential for use in pasta formulation without compromising its sensory acceptability.

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

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.

Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.

We hypothesized that optimizing the formulation of pasta by incorporating sprouted pseudocereal flours, specifically quinoa (Chenopodium quinoa Willd) or kiwicha (Amaranthus caudatus L.) and cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) flours, could offer the potential to simultaneously enhance nutritional quality and health-promoting properties in pasta. In this study, our objective was to optimize the formulation of composite flour (a ternary blend of wheat, sprouted pseudocereal, and cushuro flours) using a mixture composite design to maximize total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA), antioxidant activity, and mineral bioaccesilability by reducing phytic acid (PA) content. Two optimal formulations were identified: one consisting of 79% wheat flour (WF), 13% SQF, and 8% CuF (oPQC), and the other composed of 70% WF, 15% SKF, and 15% CuF (oPKC). These optimized pastas exhibited reduced starch content and notably higher levels of total dietary fiber (1.5-3.61-fold), protein (1.16-fold), fat (1.3-1.5-fold), ash (2.2-2.7-fold), minerals (K, Na, Fe, Zn, Mg, Mn, and Ca), PA (3-4.5-fold), TSPC (1.3-1.9-fold), GABA (1.2-2.6-fold), and ORAC (6.5-8.7-fold) compared to control pasta (100% WF). Notably, the glycemic index of oPQC (59.8) was lower than that of oPKC (54.7) and control pasta (63.1). The nutritional profile of the optimized pasta was largely retained after cooking, although some significant losses were observed for soluble dietary fiber (18.2-44.0%), K (47.5-50.7%), Na (42.5-63.6), GABA (41.68-51.4%), TSPC (8-18%), and antioxidant activity (45.4-46.4%). In vitro digestion of cooked oPQC and oPKC demonstrated higher bioaccessible content of GABA (6.7-16.26 mg/100 g), TSPC (257.7-261.8 mg GAE/100 g), Ca (58.40-93.5 mg/100 g), and Fe (7.35-7.52 mg/100 g), as well as antioxidant activity (164.9-171.1 µmol TE/g) in intestinal digestates compared to control pasta. These findings suggest that the incorporation of sprouted pseudocereals and cushuro flour offers a promising approach to enhance the nutritional quality and bioactive content of wheat-based pasta, potentially providing health benefits beyond traditional formulations.

Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient

This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2–2.8 %), hydroxypropyl methylcellulose (HPMC 0.2–0.8 %) as wall materials in varying percentages, and core material consisting of iron gluconate IG (1.5 %). Among the different formulations, IGP1 yielded better iron content (44.2 ± 0.35 mg/g), hygroscopicity (21.64 ± 0.18 %), and a fewer amount of surface iron content (1.59 ± 0.22 %). IGP1 was selected for the further addition of the ascorbic acid in a ratio of AA: Fe (6:1) by weight percentage followed by the spray drying with the same parameters. The encapsulated spray dried ascorbic acid iron gluconate powder (AAIGP) was produced and incorporated in the apple pomace finger millet-based pasta at 0.25, 0.50, and 0.75 %. The pasta was selected based on the initial study conducted for the preparation of the most suitable pasta formulation (P1) that includes finger millet (10 %), apple pomace powder (4 %), HPMC (2 %), and durum semolina (84 %). The P1 fortified with AAIGP at 0.5 % addition level retained the iron content (23.74 ± 0.08 mg/100 g) and ascorbic acid content (87.51±0.11 mg/100 g) after cooking loss as suggested by the recommended dietary allowances (RDA), especially for the adolescent age-group.

Effect of the incorporation of cereals (fonio, rice), tubers (sweet potato, cassava), and a legume (cowpea) on the functional properties of Penne type pasta

The partial replacement of wheat in pasta with local cereals, tubers and legumes could constitute an alternative to the massive imports of wheat into Senegal. For this purpose, three formulations of Penne type pasta were prepared by substituting 50% of wheat semolina with locally available foods (fonio, rice, cassava, sweet potato, and cowpea) with the aim of measuring the impact on functional properties. The three formulations prepared are: PBFN (50% wheat, 40% fonio and 10% cowpea), PBRMN (50% wheat, 2%, rice, 20% cassava and 10% cowpea) and PBPN (50% wheat, 40% sweet potato and 10% cowpea). The Prepared pasta was assessed according to the following parameters: optimal cooking time, weight gain, color, cooking losses, protein content and fiber content. The results obtained on cooking losses vary from 5.175g for PBFN, 6.55g for PBRMN and 7.005g for PBPN per 100g of pasta. Results which place penne made from composite flours in the category of high-quality pasta. In addition, shorter optimal cooking times were obtained for all formulations based on composite flour compared to control wheat. Sensory analyzes showed pasta with acceptability indices greater than 70%, making these pasta acceptable. The best formulation was obtained with sweet potato. This study showed that the partial replacement of durum wheat semolina by cereals, tubers and legumes could be a solution to reduce wheat imports without causing consumer rejection.

Fruit and vegetable by-products as source of bioactive compounds to preserve handmade fresh pasta

Pomegranate peels, broccoli and olive oil by-products were respectively added to pasta formulation at 3%, 5% and 8% (w/w), to compare their effects on the shelf life. Microbiological and sensory quality, pH and moisture content were assessed. Polyphenol compounds, flavonoids and antioxidant activity were also measured on both by-products and fortified tagliatelle. The difference between the shelf life of each fortified sample and that of the relative control pasta was indicated as Δ shelf life. Results demonstrated that all the investigated by-products had a positive effect on pasta preservation, with the pomegranate peel powder as the most effective. Shelf life increased as the by-product concentration increased. Δ shelf life were 0.98, 2.41 and 7.42 days for 3%, 5% and 8% pomegranate peels, respectively; −0.07, 1.52, 5.76 days for 3%, 5% and 8% broccoli by-products, respectively; −0.37, 2.08, 3.98 days for 3%, 5% and 8% olive oil by-products, respectively. Results from chemical characterization confirmed the presence of a bigger content of polyphenols and flavonoids and a higher antioxidant activity in pomegranate powder compared to broccoli and olive oil by-products. An interesting correlation was also found between the antioxidant activity and the Δ shelf life for each type of by-products.

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.

In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.

Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment

Over the years, the need to recover agro-industrial by-products has become a global concern, due to their environmental and economic impact. In this work, two different powders obtained from artichoke bracts and tomato by an innovative, non-thermal, and non-invasive technology (patent nr. 001,426,984) were added to the formulation of fresh Tagliatelle pasta. The fate of bioactive compounds before and after the cooking process was analyzed following the total polyphenolic content and the antioxidant activity. The addition of vegetable powders led to an increase in the above-mentioned parameters (110.0 mg of Gallic Acid/100 g pasta and 36.4 μmol TEAC/100 g pasta for Artichoke-LP-Raw Pasta; 120.1 mg of Gallic Acid/100 g pasta and 55.3 μmol TEAC/100 g pasta for Tomato-LP-Raw Pasta), and a mutual protection between polyphenolic compounds and proteins was observed, minimizing the bioactive compounds degradation along cooking process. The volatile organic fraction and the rate of starch digestion with related predicted glycaemic index were also investigated in fortified Tagliatelle samples, showing differences among them, demonstrating that the type of vegetable added characterized the aroma of both raw and cooked pasta. This functional pasta has proved to retain an antioxidant activity higher than the one obtained with the addition of traditional dehydrated vegetables.

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.

Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.

Optimization and evaluation of quinoa and chia based gluten free pasta formulation

Considering the health benefits of quinoa and chia seeds, this study was designed to develop gluten-free pasta using different combinations of quinoa flour and chia seed flour. The pasta was prepared by replacing quinoa flour with different levels of chia seed flour (7.5%, 10%, 12.5%, 15%, and 17.5%) and the effect of substitution on quality characteristics was examined to determine the optimum level. Nutritional, color, and textural properties of the optimized product were also compared to commercial durum wheat pasta. The results showed that pasta prepared using 15% chia seed flour with quinoa flour showed the best results in terms of cooking and sensory characteristics. Optimized gluten-free pasta was significantly higher (p < 0.05) in protein, dietary fiber, minerals, phenols, and polyunsaturated fatty acids than the control sample.

Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.

Existing food trends and modern consumers' nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet.

Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta

SummaryThe production of dehulled mung bean seeds generates a by‐product which includes husk particles and finely broken endosperm. In this study, the mung bean by‐product flour (MBBF) was used as an antioxidant dietary fibre ingredient for pasta formulation. Increase in MBBF ratio in the pasta recipe from 0% to 25% enhanced total dietary fibre and total phenolic of the product by 4.2 and 4.5 times, respectively; in addition, the cooking loss of pasta increased while its optimal cooking time and swelling index were reduced. The pasta samples supplemented with MFFB had increased hardness but decreased cohesiveness, tensile strength, and elongation rate. The pasta samples incorporated with 10–20% MFFB were accepted by consumers and could be considered as a high‐fibre food product since their total dietary fibre content was varied from 7.5 to 13.5 g/100 g. The pasta cooking decreased its chlorophyll content but improved the phenolic level. At 20% MFFB level, the 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity and ferric‐reducing antioxidant power of the product released at the in‐vitro intestinal step were 2.2 and 6.8 times, respectively, higher than those of the undigested cooked pasta. MBBF is a potential antioxidant dietary fibre ingredient to produce healthy pasta and the use of this by‐product would contribute to sustainable development of circular economy in the near future.