Rheological, functional and nutritional properties of wheat/broad bean (Vicia

M.A. GIMÉNEZ, S.R. DRAGO, D., DE GREEF , R.J. GONZALEZ, M.O. LOBO N.C. SAMMAN

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 134 p. 200 - 206

0308-8146

Bread wheat flour was substituted with broad bean (Vicia faba) flour in order to obtain nutritionally enhanced spaghetti evaluated by a chemical score. Three substitution levels were tested: 10%, 20% and 30% and the farinographic behavior of blends were analyzed. Spaghetti-type pasta was made using a Brabender extruder with a non-compression screw and a nozzle with three 1.5 mm diameter holes. A temperature of 40 C and a speed of 60 rpm were applied. The cooked spaghetti were assessed for this physical?chemical behavior, firmness and stickiness as traits of quality. The farinograph mixing curve showed a rise in water absorption and a decrease in dough development time with greater weakening, when the substitution level increases. The resulting pasta presented acceptable cooking characteristics and sensory attributes, as well as a significant improvement in their protein content and quality. The addition of 30% of broad bean flour contributes to an important increase in the nutritional quality of the spaghetti without affecting their texture, flavor or physical?chemical properties. enhanced spaghetti evaluated by a chemical score. Three substitution levels were tested: 10%, 20% and 30% and the farinographic behavior of blends were analyzed. Spaghetti-type pasta was made using a Brabender extruder with a non-compression screw and a nozzle with three 1.5 mm diameter holes. A temperature of 40 C and a speed of 60 rpm were applied. The cooked spaghetti were assessed for this physical?chemical behavior, firmness and stickiness as traits of quality. The farinograph mixing curve showed a rise in water absorption and a decrease in dough development time with greater weakening, when the substitution level increases. The resulting pasta presented acceptable cooking characteristics and sensory attributes, as well as a significant improvement in their protein content and quality. The addition of 30% of broad bean flour contributes to an important increase in the nutritional quality of the spaghetti without affecting their texture, flavor or physical?chemical properties. Vicia faba) flour in order to obtain nutritionally enhanced spaghetti evaluated by a chemical score. Three substitution levels were tested: 10%, 20% and 30% and the farinographic behavior of blends were analyzed. Spaghetti-type pasta was made using a Brabender extruder with a non-compression screw and a nozzle with three 1.5 mm diameter holes. A temperature of 40 C and a speed of 60 rpm were applied. The cooked spaghetti were assessed for this physical?chemical behavior, firmness and stickiness as traits of quality. The farinograph mixing curve showed a rise in water absorption and a decrease in dough development time with greater weakening, when the substitution level increases. The resulting pasta presented acceptable cooking characteristics and sensory attributes, as well as a significant improvement in their protein content and quality. The addition of 30% of broad bean flour contributes to an important increase in the nutritional quality of the spaghetti without affecting their texture, flavor or physical?chemical properties.