Development and characterisation of barley‐based non‐conventional pasta supplemented with chickpea flour

Abstract

SummaryChickpea flour was supplemented (10%–40%) with barley flour for making pasta and evaluated for its quality attributes. Results showed that the increasing level of chickpea improved the pasting properties and showed a significant increase in WAC (155.28%–257.02%) and OAC (224.40%–263.17%). Increasing chickpea exhibits a reduced cooking time (5.56–5.09 min) with cooking loss below desired range. The increase in chickpea concentration produced pasta with increased protein (11.13%–15.77%) and fibre content (1.97%–3.19%). The overall colour attributes improved and texture was also improved in comparison to barley pasta. Total phenolics and flavonoids increased from 2.26 to 3.46 mg GAE g−1 and 1.73 to 2.48 mg QE g−1, respectively, with rising chickpea levels in pasta. The presence of characteristics peak in FTIR spectra with absorption band between 3200 and 3300 cm−1 confirms the presence of phenolics compounds. The SEM reveals that the addition of chickpea flour impacts the structural integrity of the pasta owing to the increased protein and fibre. Thus, Barley–chickpea has a great potential to be used for pasta production with enhanced nutritive and quality attributes.

Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta

“…Azolla supplementation in pasta increased the protein content, which interferes with gelatinisation of starch by forming as complex and also due to competitive water absorption potential between Azolla proteins and semolina's gluten protein and starch and thus increasing the cooking time (Surasani et al ., 2019; Bianchi et al ., 2021). Furthermore, increased protein and fibre content in the pasta due to Azolla supplementation, disrupt and dilute the gluten protein network, which results in weakening the gluten and starch matrix interaction in pasta and results in higher leaching of the soluble fractions in the cooking water and thus increasing the GSL (Singh et al ., 2023; Raina et al ., 2023). Furthermore, the GSL in the present study is in the acceptable range (upto 7.4%) for all the supplemented samples, and GSL should not be more than 9.0% (AACC, 2000).…”

Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality

“…Protein amide C=O stretching vibrations depicted the origin of amide I absorption, whereas N–H bending and C–N stretching vibrations represented amide II absorption. The complex amide III band was made up of amide connections that caused both C–N stretching and N–H plane bending (Singh et al ., 2023a).…”

“…The spectra of FPI powder illustrated the amide I, amide II, and amide III bands at peaks around 1636, 1542, and 1228 cm À1 , whereas 2922 cm À1 shows the presence of the PUFA. In cooked and uncooked pasta, the wavenumber in the region 3290 cm À1 shows us the strongest bond (O-H), i.e., the stretching of water bonds that caused moisture absorption (Singh et al, 2023a, b).…”

Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality

“…Five studies experimented the replacement wheat flour/semolina in pasta formulation with functional ingredients such as barley flour and chickpea flour (Singh et al, 2023), aquatic fern (Azolla sp.) powder (Kaur et al, 2023b), small-sized fish pangas (Saini et al, 2023), asparagus pruning (da Silva et al, 2023) and green leafy vegetable wastes (Fratianni et al, 2023).…”

“…In particular, barley flour is a suitable ingredient for replacement of wheat in food formulation providing a vehicle for bioactive compounds such as beta-glucan. In pasta formulation, Singh et al (2023) combined this ingredient with chickpeas flour, which up to 20% supported a good quality of the final product, in parallel with an improvement of nutritional properties.…”