Rapeseed Protein-Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality...

Area of Science:

• Food Science and Technology
• Plant-Based Ingredients
• Cereal Processing

Background:

• Wheat pasta is a staple food, but fortification with plant-based proteins is an area of active research.
• Rapeseed protein-fiber concentrate (RPFC) offers a sustainable source of protein and fiber for food applications.
• Understanding the impact of RPFC on pasta dough rheology and quality is crucial for its successful incorporation.

Purpose of the Study:

• To evaluate RPFC as a functional ingredient for wheat pasta fortification.
• To investigate the effects of RPFC on dough rheology, gel network formation, microstructure, and cooking quality.
• To determine optimal RPFC incorporation levels for pasta production.

Main Methods:

• Five pasta formulations with varying RPFC levels (0-20%) were prepared.
• Dough rheology was assessed using frequency sweep, creep-recovery tests, and Mixolab analysis.
• Microstructure was analyzed via scanning electron microscopy (SEM); technological and chemical parameters were determined using standard methods.

Main Results:

• RPFC incorporation, especially at 5-15%, enhanced dough viscoelasticity (G") and stability, indicating a stronger protein-starch gel matrix.
• SEM confirmed a more compact and continuous gel system with moderate RPFC levels.
• Higher RPFC concentrations (15-20%) led to network disruption, increased cooking losses, and reduced pasta firmness.

Conclusions:

• RPFC is a promising functional ingredient for fortifying pasta and other cereal-based products.
• Moderate RPFC inclusion (5-15%) improves pasta dough structure and integrity.
• Optimal formulation strategies are needed to balance benefits and drawbacks of higher RPFC levels in pasta.