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Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

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Abstract

This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50 %) of broad bean flour (Vicia faba) on its nutritional and technological quality. Incorporation of the legume flour significantly increased protein, dietary fibre and mineral contents of produced pasta (P < 0.05). The mineral and protein dietary reference intake (DRI) contributions were higher in enriched pasta considering an intake of 200 g day−1 person−1 (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher than the inhibitory threshold values for calcium and iron intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater per cent protein digestibility as regard to the control. Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour. Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.

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Acknowledgments

This work was financially supported by the Project PROMETEO/2012/064 from the Generalitat Valenciana, Spain. The internship grant of Karima Tazrart from the Université Abderrahmane Mira Bejaia, Algeria, is gratefully acknowledged. The authors would like to thank Paolo Diflumeri and Paola D’Agnello from Belladauna Company for their help in the optimization and production of pasta. We would like to thank Dr. Dinoraz Velez and Dr. Vicenta Devesa from the Trace Elements Group (IATA-CSIC) for their help with the sample digestion for mineral determination.

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Authors and Affiliations

  1. Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7 Parque Científico, 46980, Paterna, Valencia, Spain

    Karima Tazrart & Monika Haros

  2. Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25, 71100, Foggia, Italy

    Karima Tazrart & Carmen Lamacchia

  3. Laboratoire d’Alimentation et Nutrition, Faculté des Sciences de la Nature et de la Vie, Université Abderrahmane Mira, Targa-Ouzemmour, Bejaia, Algeria

    Karima Tazrart & Farid Zaidi

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  1. Karima Tazrart
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  2. Farid Zaidi
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  3. Carmen Lamacchia
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  4. Monika Haros
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Correspondence to Monika Haros.

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Tazrart, K., Zaidi, F., Lamacchia, C. et al. Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality. Eur Food Res Technol 242, 477–485 (2016). https://doi.org/10.1007/s00217-015-2558-z

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  • DOI: https://doi.org/10.1007/s00217-015-2558-z

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