Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour
Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L*, a* and b* demonstrated a corresponding increase with lupin fl...
| Main Authors: | , |
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| Format: | Journal Article |
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Wiley-Blackwell
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/18457 |
| _version_ | 1848749749157494784 |
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| author | Jayasena, Vijay Nasar-Abbas, Syed |
| author_facet | Jayasena, Vijay Nasar-Abbas, Syed |
| author_sort | Jayasena, Vijay |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L*, a* and b* demonstrated a corresponding increase with lupin flour concentration. However, in cooked pasta, L* and b* values did not show any significant change up to 20% lupin flour incorporation. Lupin flour incorporation resulted in substantial increase in protein and dietary fiber contents. Firmness of freshly extruded pasta decreased at ≥20% lupin flour incorporation. However, firmness of cooked pasta was not affected by lupin flour concentration. Stickiness of cooked pasta decreased at ≥30% lupin flour incorporation. There were no significant changes in color, appearance, taste, texture and overall acceptability up to 20% lupin flour incorporation. It can be concluded that nutritional value of pasta can be improved by lupin flour incorporation without any significant effect on quality. |
| first_indexed | 2025-11-14T07:25:53Z |
| format | Journal Article |
| id | curtin-20.500.11937-18457 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:25:53Z |
| publishDate | 2012 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-184572017-09-13T15:59:13Z Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour Jayasena, Vijay Nasar-Abbas, Syed physical characteristics texture protein sensory properties dietary fiber lupin pasta Color Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L*, a* and b* demonstrated a corresponding increase with lupin flour concentration. However, in cooked pasta, L* and b* values did not show any significant change up to 20% lupin flour incorporation. Lupin flour incorporation resulted in substantial increase in protein and dietary fiber contents. Firmness of freshly extruded pasta decreased at ≥20% lupin flour incorporation. However, firmness of cooked pasta was not affected by lupin flour concentration. Stickiness of cooked pasta decreased at ≥30% lupin flour incorporation. There were no significant changes in color, appearance, taste, texture and overall acceptability up to 20% lupin flour incorporation. It can be concluded that nutritional value of pasta can be improved by lupin flour incorporation without any significant effect on quality. 2012 Journal Article http://hdl.handle.net/20.500.11937/18457 10.1111/j.1745-4603.2011.00326.x Wiley-Blackwell restricted |
| spellingShingle | physical characteristics texture protein sensory properties dietary fiber lupin pasta Color Jayasena, Vijay Nasar-Abbas, Syed Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| title | Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| title_full | Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| title_fullStr | Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| title_full_unstemmed | Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| title_short | Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| title_sort | development and quality evaluation of high protein and high dietary fibre pasta using lupin flour |
| topic | physical characteristics texture protein sensory properties dietary fiber lupin pasta Color |
| url | http://hdl.handle.net/20.500.11937/18457 |