Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Abstract

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

“…The minimal cooking time increased with the addition of the hemp cake and the hemp flour. A similar trend was noted by Sykut-Domańska et al [ 27 ], who enriched pasta with coconut residue and flour, and Zarzycki et al [ 26 ] who fortified pasta with flaxseed flour and cake. This trend may be a result of an increase in the TDF content in the sample.…”

“…Similar results were noted in investigations of pasta enriched with flaxseed and coconut by-products (cake and flour). Pasta fortified with the flaxseed component up to 23% [ 26 ] or coconut residue up to 25% [ 27 ] had an improved nutritional composition and was characterized by a significantly higher content of protein, fat and ash, compared to the control sample.…”

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

“…The effect of adding soluble fiber (β-glucans/inulin) to extend cooking time has been confirmed by other authors [ 28 , 31 ]. The observed OCT changes may be caused by high water absorption of high-fiber components in products, which compete for water with starch, thereby hindering its swelling and pasting [ 34 , 58 ]. Different results were obtained by Chillo et al [ 29 ], who studied the impact of two commercially available barley β-glucan preparations on the cooking quality of durum wheat spaghetti.…”

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

“…Pasta was dried at temperature from 35 to 55 • C in a 7 h drying cycle Enriched pasta in fibre, fat, and protein. The enrichment of pasta with 23% flaxseed flour and 17% flaxseed cake is recommended [45] Common wheat flour and chestnut flour (20, 30, and 40%)…”

“…Importantly, the addition of cereal coffee into common wheat flour at up to 4% improved the sensory quality of pasta. In one study, the authors partially replaced semolina with flaxseed flour and flaxseed cake [45]. Both these additives decreased the cooking loss of pasta and increased the weight of pasta after cooking.…”