Yaver Elif, Bilgiçli Nermin
Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köycegiz Campus, 42050 Konya, Turkey.
Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köycegiz Campus, 42050 Konya, Turkey.
Food Chem. 2021 Apr 9;357:129758. doi: 10.1016/j.foodchem.2021.129758.
In this study, two different lupin flour obtained from debittered seeds by ultrasound application and traditional method (at 0-20% ratios), and resistant starch type 4 (RS4) (at 0-10% ratios) were used in pasta preparation to improve its nutritional quality. Experiments conducted at (2 × 4 × 3) × 2 factorial design. Use of ultrasonicated lupin flour in pasta revealed similar chemical, thermal and sensory properties to lupin flour debittered by traditional method. The replacement of semolina with lupin flour enhanced protein, dietary fiber and mineral content of pasta. Addition of lupin flour or RS4 increased cooking loss and firmness values of pasta. Pasta containing 20% lupin flour and 10% RS4 had higher gelatinization onset temperature values, and lower enthalpy than 100% semolina pasta. Use of RS4 in pasta reduced in vitro glycemic index without having any adverse effect on the sensory properties. The current findings indicate that it is possible to produce pasta with acceptable cooking quality and sensory properties and improved nutritional quality by adding 15% ultrasonicated lupin flour with 5-10% RS4.
在本研究中，通过超声处理和传统方法从脱苦种子中获得的两种不同的羽扇豆粉（比例为0 - 20%）以及4型抗性淀粉（RS4）（比例为0 - 10%）被用于制作意大利面，以提高其营养品质。实验采用（2×4×3）×2析因设计。在意大利面中使用超声处理的羽扇豆粉显示出与传统方法脱苦的羽扇豆粉相似的化学、热学和感官特性。用羽扇豆粉替代粗粒小麦粉可提高意大利面的蛋白质、膳食纤维和矿物质含量。添加羽扇豆粉或RS4会增加意大利面的煮制损失和硬度值。含有20%羽扇豆粉和10% RS4的意大利面具有比100%粗粒小麦粉意大利面更高的糊化起始温度值和更低的焓值。在意大利面中使用RS4可降低体外血糖指数，且对感官特性没有任何不利影响。目前的研究结果表明，添加15%超声处理的羽扇豆粉和5 - 10%的RS4有可能生产出具有可接受的烹饪品质和感官特性且营养品质得到改善的意大利面。
