Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation

Abstract

Sesbania grandiflora (SG) possess numerous medicinal uses but are hardly utilized in the diet. This study has attempted to develop pasta with varying concentrations (1%, 3%, and 5%) of distinctly dried SG flowers with T. durum wheat semolina flour. The formulated products were evaluated for cooking quality, sensory attributes, nutritive composition, and glycemic index (GI). As a result, the nutritional profile of SG cabinet oven‐dried flower powder showed high protein (17.02%) and dietary fiber content (40.92%), whereas SG freeze‐dried pasta (SGFD5) revealed high protein (11.78%), insoluble fiber content (11.64%), and better cooking quality (4.68%). Both the pasta depicted low GI (<55). Scanning electron microscope (SEM) images reveal the relationship between starch granules and protein matrix in pasta. To conclude, the SG flower incorporation resulted in the development of pasta with better cooking quality, organoleptic property, and low GI, hence confirming its potential as food for diabetic subjects. Novelty impact statement Sesbania grandiflora enriched durum wheat pasta was developed Nutritional quality of durum wheat pasta increased by addition of Sesbania grandiflora without altering the sensory parameters. Sesbania grandiflora addition decreased glycemic index and made pasta suitable for diabetic patient's consumption Addition of flower in durum wheat pasta also imparted natural color