Enhancement of semolina pasta with carob molasses pulp

Serpil Yalim Kaya, Sevcan İlhan and Özlem İstanbulu Paksoy
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Serpil Yalim Kaya: Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye
Sevcan İlhan: Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye
Özlem İstanbulu Paksoy: Central Research Institute of Food and Feed Control, Bursa, Türkiye

Czech Journal of Food Sciences, 2024, vol. 42, issue 2, 109-117

Abstract: This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18-12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48-0.70%), optimum cooking time (6.56-7.06 min), or cooking loss (10.43-12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality.

Keywords: fortified pasta; cooking quality; fibre; carob by-product; pasta colour; sensorial properties (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:152-2023-cjfs

DOI: 10.17221/152/2023-CJFS

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