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Title

Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta

AuthorsTazrart, Karima; Zaidi, Farid; Salvador, Ana ; Haros, Monika
KeywordsMaccheronccinis
Cicatellis
Differential scanning calorimetry
Rapid visco analyser
Texture
Issue Date7-Nov-2018
PublisherElsevier
CitationFood Chemistry 278: 476-481 (2019)
AbstractTwo kinds of pasta were produced: dry Maccheronccinis pasta and fresh Cicatellis pasta. Four formulations were made for each type: control pasta made with 100% semolina and enriched pasta containing different levels of broad bean flour. Thermal properties were measured using Differential Scanning Calorimetry and revealed that only dried pasta induced gelatinization peaks. Enriched samples had higher T0, Tp and Tc values but lower gelatinization enthalpy than the control. Retrogradation temperature tended to decrease as the level of bean flour increase, both in dry and fresh pasta. The Rapid Visco Analyser data revealed significantly (p < 0.05) lower values for pasting temperature in dried pasta. All other parameters showed higher values for Maccheronccinis compared to Cicatellis. Peak, trough and final viscosities, breakdown and setbacks decreased as the percentage of added flour increased. Texture analysis showed that fresh pasta was stickier than dry pasta, while firmness was similar between the two types.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2018.11.036
URIhttp://hdl.handle.net/10261/180632
DOI10.1016/j.foodchem.2018.11.036
ISSN0308-8146
Appears in Collections:(IATA) Artículos
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