Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: maintained technological quality and adequate sensory attributes

• Published in: Journal of the science of food and agriculture Vol. 102; no. 12; pp. 4977 - 4987
• Main Authors: Hoehnel, Andrea, Bez, Jürgen, Amarowicz, Ryszard, Arendt, Elke K., Zannini, Emanuele
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-09-2022; John Wiley and Sons, Limited
• Subjects: Broad beans; Buckwheat; Calories; Cooking; descriptive sensory; faba bean; Formulations; Ingredients; Legumes; lupin; Nutritive value; Organoleptic properties; Pasta; pasta quality; plant‐protein; Proteins; Sensory evaluation; Sensory properties; Wheat; descriptive sensory; lupin; pasta quality; buckwheat; faba bean; plant-protein
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10994

BACKGROUND
The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high‐protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high‐protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta.
RESULTS
The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties.
CONCLUSION
The combination of selected HPIs offers the opportunity to produce high‐protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry