Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal
Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/9/1774 |
| _version_ | 1827742895371714560 |
|---|---|
| author | Marina Axentii Silviu-Gabriel Stroe Georgiana Gabriela Codină |
| author_facet | Marina Axentii Silviu-Gabriel Stroe Georgiana Gabriela Codină |
| author_sort | Marina Axentii |
| collection | DOAJ |
| description | Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet. |
| first_indexed | 2024-03-11T04:18:53Z |
| format | Article |
| id | doaj.art-1b70c98e2ae24c599fc105fa3998ea51 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:18:53Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1b70c98e2ae24c599fc105fa3998ea512023-11-17T22:54:41ZengMDPI AGFoods2304-81582023-04-01129177410.3390/foods12091774Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed MealMarina Axentii0Silviu-Gabriel Stroe1Georgiana Gabriela Codină2Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaExisting food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet.https://www.mdpi.com/2304-8158/12/9/1774hemp seed meal (HSM)pastaproduct developmentquality characteristics |
| spellingShingle | Marina Axentii Silviu-Gabriel Stroe Georgiana Gabriela Codină Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal Foods hemp seed meal (HSM) pasta product development quality characteristics |
| title | Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal |
| title_full | Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal |
| title_fullStr | Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal |
| title_full_unstemmed | Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal |
| title_short | Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal |
| title_sort | development and quality evaluation of rigatoni pasta enriched with hemp seed meal |
| topic | hemp seed meal (HSM) pasta product development quality characteristics |
| url | https://www.mdpi.com/2304-8158/12/9/1774 |
| work_keys_str_mv | AT marinaaxentii developmentandqualityevaluationofrigatonipastaenrichedwithhempseedmeal AT silviugabrielstroe developmentandqualityevaluationofrigatonipastaenrichedwithhempseedmeal AT georgianagabrielacodina developmentandqualityevaluationofrigatonipastaenrichedwithhempseedmeal |