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Functional properties of pasta enriched with variable cereal brans.

Gurkirat Kaur¹, Savita Sharma, H P S Nagi

¹Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004 India.

Journal of Food Science and Technology

|August 2, 2013

Summary

This summary is machine-generated.

Adding cereal brans like wheat, rice, barley, and oat to pasta significantly increases protein and dietary fiber. Optimal levels enhance pasta quality and acceptability for up to four months.

Keywords:

Cereal bran Cooking quality Durum wheat semolina Pasta Sensory quality

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Area of Science:

Food Science
Nutritional Science
Cereal Science

Background:

Pasta is a staple food, but often lacks sufficient dietary fiber.
Cereal brans are rich sources of dietary fiber and other nutrients.
Exploring bran incorporation can enhance pasta's nutritional profile.

Purpose of the Study:

To evaluate the feasibility of incorporating various cereal brans (wheat, rice, barley, oat) into durum wheat semolina for fiber-enriched pasta.
To assess the impact of different bran inclusion levels (0-25%) on pasta's physicochemical, cooking, sensory, and shelf-life qualities.

Main Methods:

Durum wheat semolina was blended with wheat, rice, barley, and oat brans at varying percentages (0, 5, 10, 15, 20, 25%).
Enriched pasta quality was evaluated for color, water absorption, cooking loss, cooking time, protein, dietary fiber, and sensory attributes.
Shelf-life stability was assessed by monitoring water activity and free fatty acids over storage.

Main Results:

Pasta enriched with 25% bran showed the highest protein and dietary fiber content.
Bran addition improved pasta brightness and significantly increased water absorption and cooking losses, dependent on bran type and level.
A strong positive correlation (r=0.80) was observed between water absorption and volume expansion.
Bran-enriched pasta required shorter cooking times.
Overall acceptability was affected by bran levels, with specific blends (15% wheat, rice, oat; 10% barley) remaining highly acceptable for up to 4 months.

Conclusions:

Cereal brans can be effectively incorporated into pasta to create a fiber-enriched product with improved nutritional value.
Pasta quality attributes like water absorption, cooking loss, and cooking time are influenced by the type and level of bran inclusion.
Optimized levels of specific cereal brans (e.g., 15% wheat, rice, oat; 10% barley) yield acceptable pasta with a shelf life of at least 4 months.