Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6401981 | LWT - Food Science and Technology | 2015 | 9 Pages |
â¢The Ï-3 fatty acids content positively affect the spelt pasta texture.â¢Ï-3 fatty acids and inulin positively influence the pasta nutritive value.â¢Ï-3 fatty positively influence the pasta texture.â¢Inulin showed positive influence on spelt pasta colour.
This paper investigates the effects of simultaneous addition of inulin (10Â g/100Â g of sample and 20Â g/100Â g of sample) and Ï-3 fatty acids content (0.2Â g/100Â g of sample, 0.4Â g/100Â g of sample and 0.6Â g/100Â g of sample), according to accepted experimental plan, on the technological quality of spelt pasta to obtain new products with altered nutritional properties. Ï-3 fatty acids content strongly influences texture properties (maximum hardness was obtained for pasta with 0.6Â g/100Â g of sample Ï-3 fatty acids content and 10Â g/100Â g of sample inulin HPX, the maximum of work of shear was reached for 0.6Â g/100Â g of sample Ï-3 fatty acids and without inulin HPX, while the minimum of adhesiveness, was observed for sample with 20Â g/100Â g of sample inulin and 0.6Â g/100Â g of sample Ï-3 fatty acids). Inulin addition showed the influence on pasta colour (maximum values for brightness and minimum for colouration were observed with 0Â g/100Â g of sample Ï-3 fatty acids and 20Â g/100Â g of sample inulin content). The chemometric analysis pointed at the versatile beneficial contributions of Ï-3 fatty acids in wholemeal spelt pasta enriched with inulin enabling the optimization of pasta dough formula.
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