Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Abstract

Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9-13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4-1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1-4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement:• The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components;• Soy flour contributed with the yellow color of fresh multigrain pasta;• Fresh multigrain pasta can be more al dente as expected for fresh pasta.

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

“…The cooking time of fresh pasta showed no significant difference between the formulations studied, meaning BF did not interfere with the cooking time of the pasta. In the present study, the cooking time was shorter than cooking times previously observed for pasta with pigeon pea flour (Casagrandi et al, 1999), S. platensis (Lemes et al, 2012), and fresh multigrain pasta (rice, oat, and soy) (Oliveira Filho et al, 2021).…”

“…There was lower water loss in fresh pasta with BF when compared to fresh pasta with S. platensis (Lemes et al, 2012). Except for the 15BF formulation, the volume displacement was lower than presented by Lemes et al (2012) for fresh pasta with S. platensis and higher than those reported by Oliveira Filho et al (2021) due to the presence of a matrix composed of rice, oat, and soy that participate more efficiently in the structuring of the fresh pasta.…”

Alternative Protein Sources of The Future: Plants

“…Bu doğrultuda de Oliveira Filho vd. [120] yaptıkları çalışmada, yulaf ile zenginleştirilmiş makarna üreterek, ürünün fizikokimyasal ve duyusal profilini incelemeyi amaçlamışlardır. Yulaf un haline getirilerek makarnaya ikame edilmiştir.…”