Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
1
Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy
2
CREA Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops of Acireale, 95024 Catania, Italy
3
Department of Agricultural Sciences, Food and Environment, University of Foggia, 71122 Foggia, Italy
4
Institute of BioEconomy, National Council of Research, 95126 Catania, Italy
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 4; https://doi.org/10.3390/foods10010004
Received: 11 November 2020
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Revised: 14 December 2020
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Accepted: 17 December 2020
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Published: 22 December 2020
(This article belongs to the Special Issue Foods: New Perspectives)
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose.
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Keywords:
lentil; essential fatty acids; essential amino acids; carboxymethyl cellulose; durum wheat spaghetti; fortified pasta
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MDPI and ACS Style
Di Stefano, V.; Pagliaro, A.; Del Nobile, M.A.; Conte, A.; Melilli, M.G. Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods 2021, 10, 4. https://doi.org/10.3390/foods10010004
AMA Style
Di Stefano V, Pagliaro A, Del Nobile MA, Conte A, Melilli MG. Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods. 2021; 10(1):4. https://doi.org/10.3390/foods10010004
Chicago/Turabian StyleDi Stefano, Vita, Antonella Pagliaro, Matteo A. Del Nobile, Amalia Conte, and Maria G. Melilli. 2021. "Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization" Foods 10, no. 1: 4. https://doi.org/10.3390/foods10010004
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