ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Effects of protein-containing additives on pasta quality and biological value

Аннотация
The present work includes results on enrichment of pasta, a mass-consumption product, with protein. Meat products, legume (Leguminosae L.) flour and plant protein isolates were used as protein-containing additives. The content of protein and essential amino acids in the additives makes them promising for improving the biological value of pasta. We studied effects of the additives on raw gluten and wheat flour starch properties, pasta dough rheo- logical characteristics, and finished product quality. As a result, the following optimal amounts of the additives were established: 15% by weight of flour for meat, 10% by weight of the mixture for pea and lentil flour as well as plant isolates, and 7.5% by weight of the mixture for soy flour. The enriching components added in pasta dough were found to have a positive effect on pasta quality. These increased protein content by 1.59–8.19%, biological value by 6–16%, utility coefficient of amino acid composition by 0.2–0.26, protein digestibility by pepsin by 11–24%, and daily pro- tein intake level by 31.4–12.5%.
Ключевые слова
Pasta , protein enrichment , biological value
СПИСОК ЛИТЕРАТУРЫ
  1. Khimicheskiy sostav pishchevykh produktov [The chemical composition of food products]. Moscow: DeLi print Publ., 2002. 236 p. (In Russ.).
  2. MR 2.3.1.2432-08. Normy fiziologicheskikh potrebnostey v energii i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya Rossiyskoy Federatsii: metodicheskiye rekomendatsii [RP 2.3.1.2432-08. Norms of physiological needs in energy and nutrients for different groups of the population of the Russian Federation: guidelines]. Moscow, 2008, 30 p.
  3. Osipova G.A. Teoreticheskoye i eksperimentalnoye obosnovaniye razrabotki novykh vidov makaronnykh izdeliy povy- shennoy pishchevoy tsennosti [Theoretical and experimental justification of the development of new types of pasta with increased nutritional value]. Orel: I.S. Turgenev Orel State University Publ., 2012. 378 p. (In Russ.).
  4. Vandakurova N.I. and Stabrovskaya O.I. Ispolzovaniye produktov pererabotki grechikhi pri izgotovlenii muchnykh izdeliy [The use of buckwheat processing products in the manufacture of flour products]. Food Processing: Tech- niques and Technology, 2008, no. 1, pp. 76–80. (In Russ.).
  5. Yurchak V.G., Golikova T.P. and Alsaid A. Research of structurally-mechanical properties of half-finished items bymanufacture of macaroni products with dry white-egg. Baking in Russia, 2008, no. 2, pp. 14–16 (In Russ.).
  6. Savita S., Arshwinder K., Gurkirat K. and Vikas N. Influence of different protein sources on cooking and sensoryquality of pasta. International Journal of Engineering Research and Applications, 2013, vol. 3, no. 2, pp. 1757–1763.
  7. Phongthai S., D’Amico S., Schoenlechner R., Homthawornchoo W., and Rawdkuen S. Effects of protein enrichment on the properties of rice flour based gluten-free pasta. LWT – Food Science and Technology, 2017, vol. 80, pp. 378–385. DOI: https://doi.org/10.1016/j.lwt.2017.02.044.
  8. Bakhitov T. Rzhanoy belkovyy kontsentrat v proizvodstve makaronnykh izdeliy [Ryan protein concentrate in the manufacture of macaroni products]. Bread products, 2009, no. 5, pp. 46–47. (In Russ.).
  9. Kaur G., Sharma S., Nagi H.P., and Ranote P.S. Enrichment of pasta with different plant proteins. Journal of Food Science and Technology, 2013, vol. 50, no. 5, pp. 1000–1005. DOI: https://doi.org/10.1007/s13197-011-0404-2.
  10. Rizzello C.G., Verni M., Koivula H., et al. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Food and Function, 2017, vol. 2, no. 8, pp. 860–871. DOI: https://doi.org/10.1039/ c6fo01808d.
  11. Khatkar A.B. and Kaur A. Effect of protein incorporation on functional, thermal, textural and overall quality charac- teristics of instant noodles. Journal of Food Measurement and Characterization, 2018, vol. 12, no. 3, pp. 2218–2229. DOI: https://doi.org/10.1007/s11694-018-9838-9.
  12. Martirosyan V.V. and Malkina V.D. Makaronnyye izdeliya – produkty zdorovogo pitaniya [Pasta-healthy food prod-ucts]. Pyatigorsk: RIA-KMV Publ., 2011. 175 p. (In Russ.).
  13. Liu T., Hamid N., Kantono K., et al. Effects of meat addition on pasta structure, nutrition and in vitro digestibility.Food Chemistry, 2016, vol. 213, pp. 108–114. DOI: https://doi.org/10.1016/j.foodchem.2016.06.058.
  14. Zheng Z., Stanley R., Gidley M.J., and Dhital S. Structural properties and digestion of green banana flour as a function- al ingredient in pasta. Food and Function, 2016, vol. 7, no. 2, pp. 771–800. DOI: https://doi.org/10.1039/c5fo01156f.
  15. Marengo M., Amoah I., Carpen A., et al. Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology, 2018, vol. 55, no. 7, pp. 2641–2648. DOI: https://doi.org/10.1007/s13197- 018-3185-z.
  16. Ermakov A.I., Arasimovich V.V., Yarosh N.P., et al. Metody biokhimicheskogo issledovaniya rasteniy [Methods of biochemical research of plants]. Leningrad: Agropromizdat Publ., 1987. 429 p. (In Russ.).
  17. Lowry O.H., Rosebrough N.J., Farr A.L., and Randall R.J. Protein measurement with Folin phenol reagent. The Jour- nal of biological chemistry, 1951, vol. 193, no. 1, pp. 265–275.
Как цитировать?
Effects of protein-containing additives on pasta quality and biological value. Foods and Raw Materials, 2019, vol. 7, no. 1, pp. 60-66
DOI
http://doi.org/10.21603/2308-4057-2019-1-60-66
Издатель
Кемеровский государственный университет
htpps://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
О журнале