45G-11 |
Fortification of spaghetti with legume flours |
Y. H. Zhao1, F. A. Manthey, S. K. C. CHANG1, and D. H. J. Hou. (1) Dept. of Cereal Science, North Dakota State Univ., IACC 322, Fargo, ND 58105 Peas, lentils and chickpeas are rich sources of protein and lysine, whereas wheat is rich in methionine. Successful blending of the legume with wheat could enhance nutritional quality. The objective of this study was to determine the maximum amount of these legume flours that could be incorporated in the semolina for making spaghetti. Seven legume (green peas, yellow peas, lentils and chickpeas) samples were dehulled and milled through a 60-mesh size screen. Spaghetti was made from durum wheat flour, containing 0% (control), 5%, 10%, 15%, 20% and 30% of dehulled legume flours of green peas, yellow peas, lentils and chickpeas, respectively. The final products were evaluated for color, texture and flavor and overall quality by trained panelists using a descriptive sensory test. Color and firmness of the cooked pasta were also determined by instrumental methods. The moisture and protein content, optimal cooking weight, cooking time, and cooking loss were determined by methods used in our laboratories. Trypsin inhibitory activities before cooking and after cooking were determined. Fortification with legume flours darkened the spaghetti, especially in those products containing lentils and green peas, increased optimal cooking time, but did not affect the cooked weight (p<0.05). Cooking loss and firmness of the products increased with an increase in legume content. The protein content of the fortified products was higher than the control. Trypsin inhibitory activity (TIU/g) was lowered after cooking. For the flours of chickpeas and yellow peas, 20% was the maximum amount that would not lead to a substantial change in overall pasta quality. For the flours of lentils and green peas, 15% was the maximum. Based on our sensory and instrumental studies, it was concluded that spaghetti could be fortified with 15-20% legume flour without substantial changes in pasta characteristics.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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