Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia.
Valorization of Useful Material Laboratory (LVMU), National Research Center in Material Sciences (CNRSM) of Borj-Cedria, Hammam-Lif, Tunisia.
J Food Sci. 2022 Jan;87(1):68-79. doi: 10.1111/1750-3841.16009. Epub 2021 Dec 23.
The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet.
本工作旨在通过使用混合设计方法优化含有硬质小麦粗粒粉、整粒大麦粉和菊粉成分的新型功能性意大利面的配方，以提高该产品的工艺和质地特性。研究了具有可接受的工艺和质地特性且尽可能接近对照意大利面的最佳配方的意大利面。对熟化和未熟化意大利面的微观结构进行了分析。Cox 响应轨迹图显示，整粒大麦粉和硬质小麦粗粒粉用量的增加导致烹饪质量参数和黄度增加。然而，菊粉和整粒大麦粉的添加会降低意大利面的硬度。最佳配方的成分组成（可获得最佳工艺和质地特性）为 94.8%硬质小麦粗粒粉、3.7%整粒大麦粉和 1.5%菊粉。这种最佳配方的最佳烹饪时间为 335.24 秒，膨胀指数为 2.15%，烹饪损失为 10.44%。硬度值和颜色参数也令人满意。与对照意大利面相比，最佳配方的熟化意大利面的微观结构显示存在少量未胶凝的淀粉颗粒，这些颗粒嵌入到蛋白质基质中。
使用混合设计方法，使用三种成分，即硬质小麦粗粒粉、整粒大麦粉和菊粉，生产新型功能性意大利面。获得的具有良好工艺和质地特性的最佳配方意大利面富含多种膳食纤维。这允许在谷物工业中应用整粒大麦粉和菊粉，并且可能对人类饮食有兴趣。
