Legume flour as a natural colouring component in pasta production

Abstract

In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory properties of pasta was also investigated. The pasta was fortified with 0-20% of green pea, red lentil, and grass pea flours and was made using lamination technology. An increase in the amount of the legume flour caused a significant increase in the content of dietary fibre, ash, protein, and essential amino acids, including lysine. The addition of the legume flours changed the colour of the pasta samples. Most suitable colouring component of all the studied legume flours was the red lentil flour. The pasta with 20% addition of red lentil flour had the most intense colouring (DE = 11.31), highest level of consumer acceptance and were characterized by acceptable cooking losses (7.47% d.m.), appropriate weight increase index (2.44), and high firmness.

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

“…Total ash content also significantly increased with the increasing percentage of BPF, compared to control (Table 1). This may be due to the gradual increase in the amount of dietary fibres present in BPF, similarly as reported by the fortification of semolina durum flour with legume flours [46]. High water absorption capacity (WAC) may infer the presence of hydrophilic components, viz.…”

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

“…Cooking quality parameters such as minimal cooking time, weight increase index, and cooking losses were determined according to the methodology proposed by Teterycz et al [ 23 ].…”

Application of vegetable concentrates and powders in coloured pasta production

“…Colour parameters in the raw materials as well as uncooked and cooked pasta were investigated using an X‐Rite Colour Premiere 8200 spectrophotometer (X‐Rite Incorporated, Michigan, USA). The method of colour measurement was described by Teterycz et al (). The colour parameters were determined using the CIE L * a * b * system, where L * means the brightness of the colour (100 = white to 0 = black), a * is the colour in the red‐green range (positive values = red, negative values = green), and b * is the colour in the yellow‐blue range (positive values = yellow, negative values = blue).…”

“…Pasta is usually made from durum semolina or/and common wheat flour (Sobota et al , ). In order to increase the sensory attractiveness and nutritional value of wheat pasta, producers often use additives of other cereal raw materials (barley, rye and oat flours), pseudocereals (amaranthus, buckwheat, quinoa, chia), legume seeds (mung beans, peas, chickpea, lentil and soybeans), fruit seeds (almond flour) mushroom and fish powder (Wood, ; Lu et al , ; Martínez et al , ; Lu et al , ; Desai et al , ; Desai et al , ; Teterycz et al , ). Pasta products are also fortified with protein and high‐fibre components as well as omega‐3 fatty acids (Aravind et al , ; Foschia et al , ; Oliviero & Fogliano, ; Rodríguez De Marco et al , ).…”