Past Quality Research Articles

Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions

Pasta drying process is considered responsible for heat damage, influencing the nutritional value (available lysine) and the color. These events are triggered by a series of chemical reactions known as the Maillard reaction or non-enzymatic browning. In this study, the influence of different operating conditions during the high temperature pasta drying process was investigated. Different high temperature drying diagrams were set up to modulate time, temperature and duration of exposure of pasta to the high temperatures. To find the best compromise between high temperature treatment and mitigation of heat damage, different process markers of early (furosine, blocked lysine, maltulose) and advanced phase (hydroxymethylfurfural and glucosyl isomaltol) of Maillard reaction were considered. In addition, the effects of different high-temperature drying diagrams on cooking quality of pasta were evaluated. This study identified drying diagrams where, by tuning high temperature at the first stage of the drying cycle, it was possible to significantly mitigate the thermal damage of pasta dried at high temperature to levels of damage typically found in pasta dried at medium temperature (furosine ⁓ 200mg/100 protein).

Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology

Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger millet (Ragi) flour and quinova flour were used as raw materials for the development of pasta. Hunter Lab Colorimeter was used for measuring the surface color of the uncooked pasta samples. High quality pasta (either fresh or dried) is normally yellow in colour and the degree of yellowness can be calculated by using b* and L* values. Quality of pasta developed by different blend ratio of maize, ragi and quinova flours with different levels of CMC, Karaya Gum and dried at different drying temperature and air flow rates were evaluated in terms of L* values (lightness), b* values (yellowness) and Yellowness Index (YI). Results of colour analysis of gluten-free pasta samples indicated a significant effect of flours on L*, b* and YI while drying air temperature have a significant effect on b* values. Pasta samples prepared following optimized formulation 50:25:25 (Maize flour: Ragi, flour: Quinova flour) blend ratio, 5g CMC per 100g of blend ratio, 2.5g Karaya Gum per 100g of blend ratio, 60 0C drying air temperature and 0.78 m/sec. air flow rate provided optimum L*, b* and YI values with overall desirability of 0.545.

Study of baking properties of the winter durum wheat varieties

The current paper has presented the study results of rheological and baking properties of 4 winter durum wheat varieties in mixtures with common wheat. The purpose of the study was to research the rheological properties of the dough and estimate the baking qualities of winter durum wheat varieties of the FSBSI “ARC “Donskoy” mixed with winter common wheat and in its pure form. The objects of the study were 4 varieties ‘Kristella’, ‘Amazonka’, ‘Eirena’, ‘Yakhont’ grown in the competitive variety testing of the laboratory for breeding and seed production of winter durum wheat in 2019–2021. In the preparation of mixtures, there has been used the winter common wheat variety ‘Univer’. There was added 10 %, 30 %, 50 %, 70 %, 90 % of each durum wheat variety to the flour of the variety ‘Univer’. The laboratory baking was carried out in accordance with the method, a non-dough method with repeated kneading. The physical and rheological properties of the mixtures were determined using a farinograph. The configuration of the farinogram was estimated according to the method proposed by Vasilchuk N. S. The varietal grinding of the samples was carried out on an MLU-202 Buller mill. Mathematical and statistical processing of the study results was performed according to B. A. Dospekhov using MS Excel 2010. There has been found out that the winter common wheat variety ‘Kristella’ is most appropriate to use in mixtures with common wheat, but not more than 50%. The rheological and baking properties of the winter durum wheat variety ‘Amazonka’ in a mixture with common wheat of the variety ‘Univer’ were most fully revealed at a ratio of 10–50%. The winter durum wheat varieties ‘Eirena’ and ‘Yakhont’ can be used to improve common wheat flour, as well as in an independent form for baking. In the process of current study, there have been established the varietal differences in rheological and baking properties. The use of farinographic analysis in winter durum wheat breeding made it possible to identify samples with the required severity of the rheological and physical properties of the dough. Selection of durum wheat can be carried out in two such directions as pasta quality and baking properties.

Association of High-Molecular-Weight Glutenin Subunits with Grain and Pasta Quality in Spring Durum Wheat (Triticum turgidum spp. durum L.)

Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough is significantly influenced by high-molecular-weight glutenins, the allelic status of which depends on the region and breeding program. In this study, a collection of 69 cultivars and promising lines of durum wheat were analyzed for the allelic state of Glu-A1 and Glu-B1 using SDS-PAGE and KASP PCR markers. Protein and gluten content, volume increase index, pasta breaking strength, general pasta estimation, SDS, and gluten index were measured for each accession based on a two-year field experiment in the Krasnodar region. The analysis revealed that the Glu-B1al, Glu-B1d, and Glu-B1z* alleles positively influence gluten index, with Glu-B1al increasing protein, gluten, and SDS content, whereas Glu-B1d decreased these traits. Glu-B1e, on average, decreased the gluten index and SDS value but did not affect protein or gluten content. The role of alleles affecting the gluten index and protein content in ensuring the quality of pasta in durum wheat breeding is discussed.

Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. This study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009–2010) years switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were, respectively, lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were higher under CA (15.70% vs. 14.42 ± 0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). These results have, in turn, affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In addition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020, respectively). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals.

Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti

AbstractBackground and ObjectivesWhile there are a few studies examining the impact of isolated starch A and B granule preparations on cereal end product quality, there is limited information about the effect of genotypic variation in B granule content in starch on pasta technological properties and pasta in vitro starch digestion. Crosses were made between a durum variety Yallaroi and a low and high B‐granule dicoccoides accession and the resulting population evaluated in field trials for starch B‐granule content (S‐BG) and selections made for more detailed analysis.FindingsGenotypes were grouped based on semolina B granule contents of 24.5%−26.7%, 31.7%−37.1%, and 43.9%−45.1% for analysis purposes. Preliminary field data indicated three “43.9−45.1%” B‐granule genotypes had lower grain and test weight and one of these, 156,224*2, a very high semolina Buhler mill yield. Pasta made from the genotypes produced acceptable pasta but there was no association between S‐BG and pasta properties. To overcome protein composition differences between genotypes, starch was isolated and reconstituted flours and pasta prepared. Starch from the same “43.9−45.1%” group all showed RVA profiles with lower final viscosities and setback and displayed higher gelatinization onset and peak temperatures than the “24.5−26.7%” group. Pasta made from reconstituted flours showed similar pasta quality and in vitro starch digestion properties.ConclusionsThe data suggests no relationship between percentage of B‐granules and both pasta quality and starch digestion for the range and populations studied (S‐BG, 22%−44%).Significance and NoveltyThis information provides new insights into the role varying S‐BG content in pasta cooking properties, texture and nutritional characteristics and could provide some direction to breeders to consider breeding for very low or very high B‐granule content.

The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %

This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements.

Allelic Variation of Glu-A1 and Glu-B1 Genes in Winter Durum Wheat and Its Effect on Quality Parameters

Winter durum wheat is a relatively young crop that is highly adaptable due to its winter type of growth habit. The priority of breeding and genetic improvement of winter durum wheat is to improve grain quality and pasta quality, largely determined by the glutenin storage proteins. In the present study, a collection of 76 accessions of winter durum wheat from P.P. Lukyanenko National Grain Centre was studied. The allelic state of high-molecular-weight glutenin genes, Glu-A1 and Glu-B1, using PCR markers and SDS-PAGE was identified and grain and pasta quality traits were assessed in a two-year field experiment. The positive effect of the Glu-A1a allele and a negative effect of Glu-A1c on the gluten index were shown. It was found that Glu-B1al and Glu-B1f have a positive effect on the quality and quantity of protein and gluten, while the Glu-A1c + Glu-B1al genotypes were closest to the high-quality category in protein-associated quality traits.

Accelerated solvent extraction for liquid chromatographic determination of carotenoids in durum wheat pasta: A chemometric approach using statistical experimental design

In recent decades, the consumption of wholegrain products associated with health benefits has become habitual. In this context, wholemeal pasta – rich in bioactive substances with antioxidant properties, such as carotenoids – has received particular interest among consumers over the years. Carotenoids, involved in the prevention of many degenerative diseases, are also used as markers of the color quality of durum wheat pasta. The present research aims to investigate the functional quality of wholemeal pasta compared to traditional durum wheat pasta in terms of carotenoid content. 50 commercially samples were extracted by accelerated solvent extraction (ASE) and analyzed by HPLC-DAD. A central composite design (CCD) was used to optimize the ASE extraction parameters. A classification method (partial least squares-discriminant analysis, PLS-DA) was then applied to the collected chromatographic profiles to build a model that could allow to differentiate refined pasta from wholemeal pasta in terms of carotenoid level.The resulting classification model made it possible to correctly predict more than 95% of the validation samples, highlighting a significant difference between the two types of pasta both in terms of the entire chromatographic profile and, specifically, of the amount of lutein. In fact, the highest lutein levels were found in all wholemeal pasta samples analyzed. Lutein is a promising biologically active component, also used in recent years as a food supplement. The results obtained could provide the food industry with an objective tool to enhance the use of raw materials with high nutritional content.

The effect of the application of transglutaminase enzyme on spaguetti type dry pasta

Dry pasta is a very popular product, which has a large and growing market in Brazil. Alongside the increase in consumption, there has been a search for products classified as “clean label”, which are alternatives with fewer additives in their composition. It is known that for pasta preparation it is necessary to use strong flour. The use of enzymes for the total or partial replacement of additives in the food industry can be expanded, as there are still little explored applications. Therefore, this work aimed to evaluate the effect of the enzyme transglutaminase (TG) in the preparation of spaghetti type dry pasta. Different samples of pasta were prepared and evaluated at four points of their shelf life (after 1, 15, 30 and 45 days) regarding the ideal cooking time, the mass increase of the cooked pasta, loss of solids in the cooking water and instrumental texture (pasta firmness). Eight assays were performed: TC (CONTROL without TG), TG1, TG2, TG3, TG4, TG5, TG6 (with 50, 100, 150, 200, 300, 1000 ppm of TG, respectively), and TP (standard containing ascorbic acid). The results showed that the tests with the highest concentration of TG showed an increase in mass of the cooked pasta, lower solids loss and greater firmness of the pasta after cooking. On the other hand, TP and TC did not differ significantly, and showed lower mass gain and greater solids loss during cooking. The results indicate that the application of TG may be promising to improve the technological quality of spaghetti type dry pasta.

Physical quality of gluten-free doughs and fresh pasta made of amaranth.

Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten-free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat-treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1M calcium L-lactate pentahydrate-containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear-dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour-water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high-water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape.

Development of the recipe of pasta with pumpkin flour

The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved.&#x0D; In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour.&#x0D; A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81.&#x0D; The developed recommendations can be used by enterprises with low productivity during the production of pasta products

Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour

SummaryConsidering the high interest in using pulses in the production of staple foods, including pasta, this study aimed at investigating the effect of pre‐gelatinisation on the overall quality of pasta from red lentils. Pre‐gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. about 65 °C) and higher retrogradation tendency than native flour. Such changes resulted in higher water absorption capacity (up to 1.23 vs. 0.98 g g−1) and higher farinographic torque, but did not impact the cooking quality. Conversely, the resistant starch content of cooked pasta decreased (from 14.79 to 10.4 g/100 g total starch) and the starch hydrolysis index increased (from 48.28 to 67.71) when pre‐gelatinised flours were used. In conclusion, pre‐gelatinisation impacted starch, hydration and the mixing properties of red lentils flours, without compromising the cooking behaviour of the related pasta.

Valuable representative of Triticum polonicum L. for growing in Ukraine

Nowadays when agrarians reopen neglected and underutilized wheat species, Triticum polonicum is in the focus of researchers and breeders. However, being cultivated in different locations, a crop may change its technological and biochemical parameters. Given these considerations, we set a purpose to investigate features of T. polonicum grain grown in Ukraine.&#x0D; Materials and methods. The analyses were carried out on Triticum polonicum var. pseudocompactum grown by traditional farming techniques. The protein content was determined by Kjeldahl digestion. The carotenoid level was spectrophotometrically assessed in acetone extracts. The total antioxidant activity was investigated by DPPH assay. Fatty acids were analyzed by gas chromatography. The test weight and vitreousness were evaluated in compliance with the State Standard of Ukraine. The grain hardness was determined on a YPD-300 hardness tester. Pasta was assessed in compliance with the methodical guidelines. Pasta color was evaluated by express-method. The weight increase index, volume increase index, water absorption index, yellowness index, and whiteness index were calculated.&#x0D; Results and discussion. One thousand-kernel weight in Polish wheat was considerably higher than that in check cv. Spadshchyna (check durum wheat variety), though it did not reach the maximum because T. polonicum. There were upward trends in the kernel number and weight per plant in T. polonicum var. pseudocompactum in comparison with cv. Spadshchyna (though differences did not reach statistical significance) due to greater productive tillering capacity. The protein content in Polish wheat grain was much lower than some published data, but significantly higher than in the check durum wheat cultivar (17.6±0.8% vs. 12.7 ± 0.4%). The carotenoid content in Polish wheat grain was low (1.98±0.3 mg/kg), however the b* value (indicator of yellowness) for pasta was relatively high (15). The palmitic acid content in T. polonicum var. pseudocompactum grain was lower than in cv. Spadshchyna. The kernel hardness of 187 N means that T. polonicum var. pseudocompactum is closer to medium hard or even soft BREAD wheats than to durum wheat. Pasta from T. polonicum var. pseudocompactum can be classed as excellent by the cooking loss value of 5.79±0.16%. Through the lens of the WAI value (216 ± 4 g/100 g raw pasta), T. polonicum var. pseudocompactum pasta was also better than pasta from cv. Spadshchyna.&#x0D; Conclusions. Being grown in Ukraine, T. polonicum var. pseudocompactum formed more kernels per spike than the check durum wheat cultivar and had a higher thousand-kernel weight than cv. Spadshchyna. It also showed high values of the kernel weight per spike and per plant. It can be a source of large seeds. The protein content in Polish wheat grain was higher than in cv. Spadshchyna, which makes it a source of high protein content. T. polonicum var. pseudocompactum is suitable for pasta industry and can be involved in hybridization as a source of some pasta quality indicators: its cooking loss was very low, b* value and YI were fairly high, and the WAI was low. At the same time, most of the other parameters were comparable to those of the check durum wheat cultivar; thus, crossing with T. polonicum var. pseudocompactum aimed at improving certain performance, technological and biochemical parameters is not expected to deteriorate major pasta scores or it may even enhance some of them.

Quality of wholemeal pasta made with pigmented and ancient wheats

Pigmented and ancient wheats are receiving increasing attention in food applications as they well reflect consumers' request for new sensory experiences, positive nutritional quality, and environmental sustainability. In this study, pigmented and ancient wheats were used in wholemeal pastas that were analysed considering their consumers' acceptability and preference, cooking, physical and nutritional quality. Pigmented and ancient wholemeal pastas were well accepted by consumers with liking scores >7 (1–9 hedonic scale) for overall liking, appearance, odour, taste, and texture. Pigmented wheat pasta was preferred (63%) over ancient wheat pasta (37%) due to its peculiar color and more complex aromatic profile that triggered consumers’ interest. Both pastas can be considered “high quality” due to their low cooking losses, and comparable physical properties to semolina pasta. Pigmented wheat conferred products total phenolic content and antioxidant activity significantly higher than ancient and durum wheat semolina, that were also partially preserved during cooking. Results suggested that both grains can be promising materials for producing wholegrain pasta, especially pigmented wheat which also delivered new sensory experience and potential health impacts to consumers.

Physicochemical and sensory characteristics of pasta enriched with blue whiting (Micromesistius poutassou) fish protein hydrolysate

SummaryBlue whiting fish protein hydrolysate (BWFPH) is a low‐value fish by‐product with potential health benefits. This study aimed to assess the effect of the addition of BWFPH (0%, 5%, 10% and 15% w/w) on the cooking quality, physical properties and sensorial characteristics of pasta. The results showed that by adding BWFPH to pasta, the optimal cooking time, swelling index, water absorption and cohesiveness decreased, while the cooking loss, total protein content, firmness and adhesiveness increased (P ≤ 0.05). The colour score and b* of pasta samples increased with the addition of BWFPH, while the lightness reduced. The samples containing 5% of BWFPH showed the highest sensorial parameters followed by 10% BWFPH, control and 15% of BWFPH. It can be concluded that fortification pasta with BWFPH has the potential for the food industry to deliver nutritionally enriched and high‐protein pasta.

Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.

Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was "high in fibre", the dietary fiber content being &gt; 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p &lt; 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p &lt; 0.05) as the level of DWRS increased, with a reduction of &gt;20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples' cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was &gt; 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.

Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality

The object of study was pasta obtained as a result of 3D printing. This research was aimed to the application of the drying process as a tool to improve pasta 3D printing quality. The purpose of this study was to assess the influence of the drying process operating parameters and to find their optimal values to ensure the quality of pasta obtained by 3D printing. Hot air and infrared drying was used to heat the extruded product locally. The response surface methodology was applied for the drying process optimization. Heating power, processing time and distance from the heating source were chosen as the main variables influencing the drying process. The maximum product weight loss combined with the maximum temperature below 100 °C during the entire processing time constituted an optimization challenge. The use of infrared drying was advantageous when processing a layer of pasta dough several millimeters thick and resulted in a drier and harder surface. With a processing time of 1.5 min, the heating power was 2 units, and the distance from the support to the heating source was 1.77 cm. The noted values of the independent variables for the response function can be considered optimal.

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Silkworm pupae derivatives as source of high value protein intended for pasta fortification

Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%db ) as a valuable product in sustainable diets besides upcycling a side stream from the silk industry. The principal objective of this study was to assess the cooking quality (i.e., imbibition kinetics, cooking loss) and texture of pasta supplemented with defatted silkworm powder or with its aqueous protein extract, which enabled to reduce the content of indigestible components supplying a similar protein intake. Pasta was produced on lab-scale, dried, and tested for chemical composition, mechanical properties before and during cooking, cooking behavior in terms of hydration kinetics, starch gelatinization, and cooking quality indexes. The structural roles on pasta protein network played by silkworm powder and proteins extract were investigated. The former behaves as a structural thickener while the second provides a steric hindrance effect with consequent different cooking performances. With regards to the fortified pasta perceived quality, a high level in total color difference (ΔE) was measured (ΔE>6). However, after fortification agents' addition, pasta color became closer to that of the whole wheat pasta already known by consumers. Structure fragility increased. The energy at break of the "extract pasta" was about one-third of the control (0.849 N*mm). Silkworm powder addition led to the highest pasta optimal cooking time (376 s) and the slowest imbibition rate (0.0001 s-1 ). After fortification, pasta had an almost doubled cooking loss than control pasta (2.97±0.18g/100gdb ). PRACTICAL APPLICATION: Silkworm pupae flour can be easily applied for pasta fortification in order to increase the protein daily intake of people in an easy and practical way.