Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties.

Area of Science:

• Food Science
• Nutritional Science
• Materials Science

Background:

• Quinoa germ (QG) is a nutrient-rich component with a balanced amino acid and unsaturated fatty acid profile.
• QG presents a unique opportunity for enhancing human nutrition due to its composition.
• Pasta is a globally popular food, offering a viable vehicle for nutritional fortification.

Purpose of the Study:

• To characterize pasta supplemented with varying levels of quinoa germ (QG).
• To evaluate the physical, nutritional, morphological, and textural properties of QG-enriched pasta.
• To determine the optimal QG supplementation level for acceptable pasta quality.

Main Methods:

• Dough rheology was assessed using farinograph analysis.
• Pasta samples were analyzed for protein content, whiteness index, cooking properties (time, swelling, weight, loss), and texture (firmness).
• Microscopy was used to observe the morphological changes in pasta structure.

Main Results:

• QG supplementation increased pasta protein content significantly (13.55% to 20.55% with 30% QG).
• Pasta quality was maintained up to 20% QG supplementation, with improvements in firmness and nutritional value.
• Higher QG levels (beyond 20%) led to decreased pasta quality, indicated by reduced whiteness and altered textural properties.

Conclusions:

• Quinoa germ (QG) is a promising functional ingredient for developing nutritionally enhanced pasta.
• Pasta supplemented with up to 20% QG demonstrates improved nutritional profiles and acceptable quality.
• QG-enriched pasta offers the food industry a scalable option for producing high-protein food products.