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Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality
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Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality
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Journal Article
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality
2016
Overview
This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50 %) of broad bean flour (Vicia faba) on its nutritional and technological quality. Incorporation of the legume flour significantly increased protein, dietary fibre and mineral contents of produced pasta (P < 0.05). The mineral and protein dietary reference intake (DRI) contributions were higher in enriched pasta considering an intake of 200 g day⁻¹ person⁻¹ (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher than the inhibitory threshold values for calcium and iron intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater per cent protein digestibility as regard to the control. Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour. Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.
