Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4
Abstract
Bir baklagil tanesi olan lüpen (Lupinus albus L.), iyi bir protein, diyet lifi, yağ kaynağı olmasıyla birlikte soya fasulyesi için bir alternatiftir. Prebiyotik bir diyet lifi olan dirençli nişasta, ince bağırsakta sindirilemez; diyabet, bazı kanser çeşitleri, obezite, bağırsak hastalıkları ve kardiyo vasküler hastalıkların önlenmesine yardımcı olabilir. Bu çalışmada; besinsel özelliklerini geliştirmek için, makarna üretiminde %15 oranında lüpen unu (geleneksel yöntem ve ultrason uygulaması ile acılığı giderilmiş) ve %10 oranında tip 4 dirençli nişasta (DN4) kullanılmıştır. Vital gluten ve/veya transglutaminazın, lüpen unu ve DN4 içeren makarnanın renk, pişme kalitesi, termal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Ultrason uygulaması, geleneksel lüpen acılık giderme yöntemine göre makarna örneklerinin renk L*, a*, b*, ağırlık artışı, pişme kaybı, termal ve duyusal (renk, tat, koku, görünüş, yapışkanlık ve genel beğeni) özellikleri üzerinde olumsuz bir etki göstermemiştir. %100 irmik makarnası ile karşılaştırıldığında, lüpen unu ve DN4 ilavesi makarnada daha yüksek b* değeri, pişme kaybı ve jelatinizasyon başlangıç sıcaklığı ile daha düşük hacim artışı, sıkılık ve jelatinizasyon entalpisi değerleri ortaya koymuştur. Makarna formülasyonunda katkı maddelerinin (vital gluten, transglutaminaz ve vital gluten + transglutaminaz) kullanımı, %15 lüpen unu + %10 DN4 içeren makarnanın hacim artışı, pişme kaybı ve sıkılık değerlerini iyileştirmiştir. En düşük pişme kaybı değerleri %100 irmik makarnası (%4.62) ile vital gluten (%4.82) ve vital gluten + transglutaminaz (%4.90) ile katkılanmış makarna örneklerinde elde edilmiştir. Katkı maddeleri kullanılarak üretilen %15 lüpen unu + %10 DN4 makarna örneklerinin renk, tat ve koku puanları birbirine yakın bulunmuştur. Vital gluten ve vital gluten + transglutaminaz ilavesi, %100 irmik makarnasına benzer genel beğeni puanları sağlamıştır (P>0.05).
Supporting Institution
TÜBİTAK
Project Number
119O071
References
- AACC. (2000). American Association of Cereal Chemists. Approved Methods of the AACC, 10th ed., St. Paul, MN, USA.
- Brennan, C.S., Tudorica, C.M. (2007). Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science 72 (9): 659-665.
- Delcour, J.A., Vansteelandt, J., Hythier, M.C., Abecassis, J. (2000). Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality. Journal of Agricultural and Food Chemistry 48: 3774-3778.
- Dexter, J.E., Matsuo, R.R. (1978). The effect of gluten protein fractions on pasta dough rheology and spaghetti making quality. Cereal Chemistry 55: 44-57.
- Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F. (1987). Araştırma ve Deneme Metodları (İstatistiksel Metodları-II). Ankara University Press., No: 1021, Ankara, Turkey, pp. 73.
- Englyst, H.N., Kingman, S.M., Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46: 33-50.
- Enneking, D., Wink, M. (2000). Towards the elimination of anti-nutritional factors in grain legumes. In: R. Knight (Eds.) Linking Research and Marketing Opportunities for Pulses in the 21st Century, Proceedings of the 3rd International Food Legumes Research Conference, Sept 22-28, Adelaide, South Australia, Dordrecht, Springer, pp. 671-683.
- Epler, S., Chambers, E., Kemp, K.E. (1998). Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade. Journal of Sensory Studies 13 (2): 191-197.
- Francis, F.J. (1998). Colour analysis. In: Food Analysis, SS Nielsen (Ed.), An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
- Güler, S., Köksel, H., Ng, P.K.W. (2002). Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Research International 35: 421-427.
- Haralampu, S.G. (2000). Resistant starch - a review of the physical properties and biological impact of RS3. Carbohydrate Polymers 41: 285-292.
- Jayasena, V., Nasar-Abbas, S.M. (2012). Development and quality evaluation of high-protein and high-dietary-fiber pasta using lupin flour. Journal of Texture Studies 43: 153-163.
- Jyotsna, R., Prabhasankar, P., Indrani, D., Rao, G.V. (2004). Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology 218: 557-562.
- Kim, Y., Kee, J.I., Lee, S., Yoo, S.H. (2014). Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chemistry 145: 409-416.
- Kuraishi, C., Yamazaki, K., Susa, Y. (2001). Transglutaminase: Its utilization in the food industry. Food Reviews International 17: 221-246.
- Lin, C.-F., Wang, Y.T., Wu, J.S.-B. (2009). Modification in physical properties of rice gel by microbial transglutaminase. Journal of the Science of Food and Agriculture 89: 477-481.
- Majzoobi, M., Ostovan, R., Farahnaky, A. (2011). Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water. Journal of Texture Studies 42: 468-477.
- Oh, N.H., Seib, P.A., Chung, D.S., Deyoe, C.W. (1985). Noodles, III. effects of processing variables on quality characteristics of dry noodles. Cereal Chemistry 62: 437-440.
- Özkaya, H. (2005). Analyses Methods of Cereals and Cereal Products. Association of Food Technology, No.14, Ankara, Turkey.
- Petitot, M., Barron, C., Morel, M.-H., Micard, V. (2010). Impact of legume flour addition on pasta structure: Consequences on its in vitro starch digestibility. Food Biophysics 5: 284-299.
- Prusinski, J. (2017). White lupin (Lupinus albus L.) - Nutritional and health values in human nutrition - A review, Czech Journal of Food Sciences 35 (2): 95-105.
- Resendiz-Vazquez, J.A., Ulloa, J.A., Urias-Silvas, J.E., Bautista-Rosales, P.U., Ramirez-Ramirez, J.C., Rosas-Ulloa, P., Gonzalez-Torres, L. (2017). Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate. Ultrasonics Sonochemistry 37: 436-444.
- Sajilata, M.G., Singhal, R.S., Kulkarni, P.R. (2006). Resistant starch - A review. Comprehensive Reviews in Food Science and Food Safety 5: 1-17.
- Sissons, M.J., Aravind, N., Fellows, C.M. (2010). Quality of fiber-enriched spaghetti containing microbial transglutaminase. Cereal Chemistry 87: 57-64.
- Sozer, N., Kaya, A. (2003). Changes in cooking and textural properties of spaghetti cooking with different levels of salt in the cooking water, Journal of Texture Studies 34: 381-390.
- Tazrart, K., Zaidi, F., Salvador, A., Haros, C.M. (2019). Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta. Food Chemistry 278: 476-481.
- Temba, M.C., Njobeh, P.B., Adebo, O.A., Olugbile, A.O., Kayitesi, E. (2016). The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa. International Journal of Food Science Technology 51 (3): 543-554.
- Uran, H., Aloğlu, H.Ş., Çetin, b. (2021). Determining of some quality properties of sucuks produced by lactulose addition. Journal of Tekirdag Agricultural Faculty 18 (1): 58-70.
- Uzun, B., Arslan, C., Karhan, M., Toker, C. (2007). Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.). Food Chemistry 102: 45-49.
- Velioğlu, S.D., Güner, K.G., Velioğlu, H.M., Çelikyurt, G. (2017). The use of hazelnut testa in bakery products. Journal of Tekirdag Agricultural Faculty 14 (3): 127-139.
- Wood, A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science 49: 128-133.
- Yaver, E. (2021). Production of lupin flour with prolonged shelf life and utilization in pasta and bread production for improvement nutritional-functional properties. (Unpublished Ph.D. Dissertation) Necmettin Erbakan University. Department of Food Engineering, Konya, Turkey, pp. 314.
Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4
Abstract
Lupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternative to soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help prevent diabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour (debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used in pasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color, cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated. Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal and sensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples compared to traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4 revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmness and gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten + transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupin flour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pasta samples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste and odor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. The addition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100% semolina pasta (P>0.05).
Project Number
119O071
References
- AACC. (2000). American Association of Cereal Chemists. Approved Methods of the AACC, 10th ed., St. Paul, MN, USA.
- Brennan, C.S., Tudorica, C.M. (2007). Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science 72 (9): 659-665.
- Delcour, J.A., Vansteelandt, J., Hythier, M.C., Abecassis, J. (2000). Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta quality. Journal of Agricultural and Food Chemistry 48: 3774-3778.
- Dexter, J.E., Matsuo, R.R. (1978). The effect of gluten protein fractions on pasta dough rheology and spaghetti making quality. Cereal Chemistry 55: 44-57.
- Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F. (1987). Araştırma ve Deneme Metodları (İstatistiksel Metodları-II). Ankara University Press., No: 1021, Ankara, Turkey, pp. 73.
- Englyst, H.N., Kingman, S.M., Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46: 33-50.
- Enneking, D., Wink, M. (2000). Towards the elimination of anti-nutritional factors in grain legumes. In: R. Knight (Eds.) Linking Research and Marketing Opportunities for Pulses in the 21st Century, Proceedings of the 3rd International Food Legumes Research Conference, Sept 22-28, Adelaide, South Australia, Dordrecht, Springer, pp. 671-683.
- Epler, S., Chambers, E., Kemp, K.E. (1998). Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade. Journal of Sensory Studies 13 (2): 191-197.
- Francis, F.J. (1998). Colour analysis. In: Food Analysis, SS Nielsen (Ed.), An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
- Güler, S., Köksel, H., Ng, P.K.W. (2002). Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Research International 35: 421-427.
- Haralampu, S.G. (2000). Resistant starch - a review of the physical properties and biological impact of RS3. Carbohydrate Polymers 41: 285-292.
- Jayasena, V., Nasar-Abbas, S.M. (2012). Development and quality evaluation of high-protein and high-dietary-fiber pasta using lupin flour. Journal of Texture Studies 43: 153-163.
- Jyotsna, R., Prabhasankar, P., Indrani, D., Rao, G.V. (2004). Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology 218: 557-562.
- Kim, Y., Kee, J.I., Lee, S., Yoo, S.H. (2014). Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chemistry 145: 409-416.
- Kuraishi, C., Yamazaki, K., Susa, Y. (2001). Transglutaminase: Its utilization in the food industry. Food Reviews International 17: 221-246.
- Lin, C.-F., Wang, Y.T., Wu, J.S.-B. (2009). Modification in physical properties of rice gel by microbial transglutaminase. Journal of the Science of Food and Agriculture 89: 477-481.
- Majzoobi, M., Ostovan, R., Farahnaky, A. (2011). Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water. Journal of Texture Studies 42: 468-477.
- Oh, N.H., Seib, P.A., Chung, D.S., Deyoe, C.W. (1985). Noodles, III. effects of processing variables on quality characteristics of dry noodles. Cereal Chemistry 62: 437-440.
- Özkaya, H. (2005). Analyses Methods of Cereals and Cereal Products. Association of Food Technology, No.14, Ankara, Turkey.
- Petitot, M., Barron, C., Morel, M.-H., Micard, V. (2010). Impact of legume flour addition on pasta structure: Consequences on its in vitro starch digestibility. Food Biophysics 5: 284-299.
- Prusinski, J. (2017). White lupin (Lupinus albus L.) - Nutritional and health values in human nutrition - A review, Czech Journal of Food Sciences 35 (2): 95-105.
- Resendiz-Vazquez, J.A., Ulloa, J.A., Urias-Silvas, J.E., Bautista-Rosales, P.U., Ramirez-Ramirez, J.C., Rosas-Ulloa, P., Gonzalez-Torres, L. (2017). Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate. Ultrasonics Sonochemistry 37: 436-444.
- Sajilata, M.G., Singhal, R.S., Kulkarni, P.R. (2006). Resistant starch - A review. Comprehensive Reviews in Food Science and Food Safety 5: 1-17.
- Sissons, M.J., Aravind, N., Fellows, C.M. (2010). Quality of fiber-enriched spaghetti containing microbial transglutaminase. Cereal Chemistry 87: 57-64.
- Sozer, N., Kaya, A. (2003). Changes in cooking and textural properties of spaghetti cooking with different levels of salt in the cooking water, Journal of Texture Studies 34: 381-390.
- Tazrart, K., Zaidi, F., Salvador, A., Haros, C.M. (2019). Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta. Food Chemistry 278: 476-481.
- Temba, M.C., Njobeh, P.B., Adebo, O.A., Olugbile, A.O., Kayitesi, E. (2016). The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa. International Journal of Food Science Technology 51 (3): 543-554.
- Uran, H., Aloğlu, H.Ş., Çetin, b. (2021). Determining of some quality properties of sucuks produced by lactulose addition. Journal of Tekirdag Agricultural Faculty 18 (1): 58-70.
- Uzun, B., Arslan, C., Karhan, M., Toker, C. (2007). Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.). Food Chemistry 102: 45-49.
- Velioğlu, S.D., Güner, K.G., Velioğlu, H.M., Çelikyurt, G. (2017). The use of hazelnut testa in bakery products. Journal of Tekirdag Agricultural Faculty 14 (3): 127-139.
- Wood, A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science 49: 128-133.
- Yaver, E. (2021). Production of lupin flour with prolonged shelf life and utilization in pasta and bread production for improvement nutritional-functional properties. (Unpublished Ph.D. Dissertation) Necmettin Erbakan University. Department of Food Engineering, Konya, Turkey, pp. 314.
Details
| Primary Language | English |
|---|---|
| Journal Section | Articles |
| Authors | |
| Project Number | 119O071 |
| Publication Date | September 7, 2021 |
| Submission Date | January 26, 2021 |
| Acceptance Date | March 29, 2021 |
| Published in Issue | Year 2021 Volume: 18 Issue: 3 |
