Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta

作者：Ahmad, Naveed; Ur-Rehman, Salim; Shabbir, Muhammad Asim; Abdullah; Shehzad, Muhammad Asif; ud-Din, Zia; Roberts, Thomas H.^*

来源：Journal of Food Science and Technology-Mysore, 2018, 55(6): 2114-2121.

DOI：10.1007/s13197-018-3126-x

• Matri
• Spaghetti
• beta-N-oxalyl-L-alpha/beta-diaminopropionic acid
• Diastatic behavior
• Cooking quality

Durum wheat semolina (DWS) can be enriched with legume flours to produce more nutritious but high-quality pasta. DWS was substituted with detoxified matri (Lathyrus sativus) flour (DMF) at 5-25%, which in spaghetti increased the levels of protein, lipid, fibre and ash but decreased nitrogen-free extract. Water absorption, arrival time and dough development time increased from 63.1 to 69.2%, 1.7 to 2.4 and 2.3 to 3.3 min, respectively, while dough stability, consistency and tolerance index decreased. DMF addition increased cooking loss (4.8-5.8%) and hardness (13.2-16.5 N) but decreased percent rehydration. Based on farinographic (departure time), cooking quality (adhesiveness) and cooking loss thresholds for DMF at 15%, the effects of xanthan gum (XG) addition on the cooking qualities of the corresponding spaghetti were determined. XG up to 3% limited cooking loss (4.97 vs 5.4%) and improved hardness, compared to samples lacking XG. Considering functional, cooking and nutritional properties of spaghetti, incorporation of 15% DMF and 3% XG appeared optimal.

• 出版日期2018-6
• 单位华中农业大学