Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Pasta Processing Conditions
2.3. The Color of Pasta
- -references (color parameters of the control sample),
- -olor parameters of the pasta sample.
2.4. Cooking Quality and Firmness of Pasta
2.5. Firmness of Pasta
2.6. Chemical Composition of Raw Material and Pasta
2.7. Statistical Analysis
3. Results and Discussion
3.1. Pasta Processing
3.2. Color Parameters
3.3. Cooking Quality
3.4. Texture Parameters
3.5. Chemical Composition and Nutritional Value
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Code | Pasta Formula (%) | Production Parameters | |||
---|---|---|---|---|---|
Semolina | FF | FC | Pressure (MPa) | Line Output (kg h−1) | |
CON | 100 | - | - | 12.0 | 23.0 a ± 0.1 |
FF5 | 95 | 5 | 10.5 | 22.2 bdac ± 0.6 | |
FF9 | 91 | 9 | 0.95 | 22.4 bac ± 0.4 | |
FF13 | 87 | 13 | 0.92 | 22.2 bdac ± 0.8 | |
FF17 | 83 | 17 | 0.83 | 22.7 ba ± 0.3 | |
FF20 | 80 | 20 | 0.82 | 22.5 ba ± 0.1 | |
FF23 | 77 | 23 | 0.82 | 21.5 dc ± 0.2 | |
FC5 | 100 | 5 | 0.99 | 22.5 ba ± 0.2 | |
FC 9 | 95 | 9 | 0.95 | 21.9 bdc ± 0.3 | |
FC 13 | 91 | 13 | 0.9 | 21.8 bdc ± 0.0 | |
FC 17 | 87 | 17 | 0.82 | 21.7 bdc ± 0.3 | |
FC 20 | 83 | 20 | 0.8 | 21.8 bdc ± 0.3 | |
FC 23 | 80 | 23 | 0.8 | 21.3 d ± 0.8 |
Sample | L * | a * | b * | ∆E * | WI |
---|---|---|---|---|---|
CON | 61.1 a ± 1.9 | 1.3 f ± 0.3 | 20.5 a ± 1.6 | - | 55.9 a ± 1 |
FF5 | 49.2 b ± 1.3 | 4.6 bac ± 0.5 | 11.8 b ± 1.3 | 15.2 g ± 1.6 | 47.6 b ± 1 |
FF9 | 46.7 c ± 0.7 | 5.3 a ± 0.4 | 8.8 c ± 0.7 | 19.0 f ± 0.8 | 45.7 cb ± 0.6 |
FF13 | 45.5 dc ± 1.2 | 4.9 bac ± 0.4 | 6.3 ed ± 0.7 | 21.5 e ± 0.9 | 44.9 cd ± 1.2 |
FF17 | 43.2 dfe ± 0.5 | 4.7 bac ± 0.7 | 5.0 efg ± 0.9 | 24.0 cd ± 0.4 | 42.8 fde ± 0.6 |
FF20 | 42.3 fe ± 1.1 | 4.3 bdc ± 0.3 | 3.8 hig ± 0.4 | 25.4 cb ± 0.9 | 42.0 fe ± 1.1 |
FF23 | 37.4 g ± 3.9 | 4.1 bc ± 0,4 | 3.6 hig ± 0.5 | 29.3 a ± 2.8 | 37.2 g ± 4 |
FC5 | 46.6 c ± 2.9 | 4.3 bdc ± 0.9 | 12 b ± 2.6 | 17.4 f ± 2.2 | 45.0 cd ± 3.2 |
FC 9 | 44.9 dc ± 0.6 | 4.6 bac ± 0.4 | 7.3 d ± 0.7 | 21.1 e ± 0.7 | 44.3 cde ± 0.6 |
FC 13 | 44.5 dce ± 1.2 | 4.5 bc ± 0.4 | 5.4 ef ± 0.6 | 22.7 ed ± 0.6 | 44.1 cde ± 1.2 |
FC 17 | 43.4 dfe ± 1.2 | 3.7 ed ± 0.2 | 3.2 hi ± 0.3 | 26.4 cb ± 0.8 | 43.2 cfde ± 1.2 |
FC 20 | 42.0 fe ± 0.9 | 3.2 e ± 0.3 | 2.4 i ± 0.4 | 24.9 b ± 0.8 | 41.9 fe ± 0.9 |
FC 23 | 41.4 f ± 2.0 | 3.1 e ± 0.6 | 2.1 i ± 0.8 | 27.1 cb ± 1.4 | 41.3 fe ± 0.9 |
Sample | Minimum Cooking Time (min) | Cooking Losses (% d.b.) | Weight Increase Index (-) | Volume Increase Index (-) |
---|---|---|---|---|
CON | 5 e ± 0.15 | 5.67 a ± 0.25 | 2.12 b ± 0.11 | 2.66 b ± 0.12 |
FF5 | 6.05 cd ± 0.09 | 5.41 b ± 0.05 | 2.18 ab ± 0.08 | 2.73 b ± 0.14 |
FF9 | 6.42 cb ± 0.06 | 4.94 d ± 0.03 | 2.24 ab ± 0.1 | 2.75 b ± 0.1 |
FF13 | 6.45 b ± 0.05 | 4.78 d ± 0.1 | 2.27 ab ± 0.09 | 2.76 b ± 0.11 |
FF17 | 7.05 a ± 0.09 | 4.5 e ± 0.12 | 2.27 ab ± 0.07 | 2.81 b ± 0.14 |
FF20 | 7.1 a ± 0.09 | 4.23 f ± 0.04 | 2.29 ab ± 0.06 | 2.84 b ± 0.13 |
FF23 | 6.92 a ± 0.04 | 3.99 g ± 0.01 | 2.35 a ± 0.07 | 2.88 b ± 0.13 |
FC5 | 5.82 d ± 0.32 | 5.25 bc ± 0.13 | 2.17 ab ± 0.05 | 2.86 b ± 0.17 |
FC 9 | 5.82 d ± 0.32 | 5.15 c ± 0.05 | 2.19 ab ± 0.05 | 2.94 b ± 0.15 |
FC 13 | 5.87 d ± 0.37 | 5.14 c ± 0.11 | 2.23 ab ± 0.07 | 3.3 a ± 0.13 |
FC 17 | 6.05 cd ± 0.09 | 4.86 d ± 0.12 | 2.25 ab ± 0.11 | 3.32 a ± 0.17 |
FC 20 | 6.1 bcd ± 0.09 | 4.75 d ± 0.16 | 2.28 ab ± 0.09 | 3.34 a ± 0.1 |
FC 23 | 6.1 bcd ± 0.09 | 4.44 e ± 0.06 | 2.3 ab ± 0.06 | 3.37 a ± 0.1 |
Sample | Cutting Force Firmness (N) | Sample | Cutting Force Firmness (N) |
---|---|---|---|
CON | 1.03 a ± 0.02 | CON | 1.03 a ± 0.02 |
FF5 | 0.94 d ± 0.00 | FC5 | 1.03 a ± 0.05 |
FF9 | 0.92 de ± 0.00 | FC 9 | 1.03 a ± 0.03 |
FF13 | 0.91 e ± 0.01 | FC 13 | 1.00 b ± 0.02 |
FF17 | 0.92 ed ± 0.03 | FC 17 | 0.98 bc ± 0.02 |
FF20 | 0.91 e ± 0.01 | FC 20 | 0.97 c ± 0.04 |
FF23 | 0.92 ed ± 0.01 | FC 23 | 0.89 f ± 0.00 |
Sample | Dry Weight | Ash | Protein | Fat | IDF | SDF | TDF | Carbohydrates | Energy Value |
---|---|---|---|---|---|---|---|---|---|
Sem | 88.54 a ± 0.31 | 0.91c ± 0.01 | 13.36 c ± 0.07 | 0.49 c ± 0.01 | 1.81 c ± 0.08 | 2.73 b ± 0.15 | 4.53 c ± 0.07 | 69.25 a ± 0.46 | 343.9 b ± 1.3 |
FF | 92.95 b ± 0.12 | 4.94 b ± 0.01 | 33.32 b ± 0.17 | 15.27 a ± 0.04 | 16.97 b ± 0.23 | 12.62 a ± 0.91 | 29.59 b ± 0.14 | 9.83 b ± 0.81 | 369.2 a ± 2 |
FC | 92.84 b ± 0.04 | 6.07 a ± 0.04 | 34.97 a ± 0.13 | 12.41 b ± 0.08 | 17.97 a ± 0.25 | 14.48 a ± 0.44 | 32.45 a ± 0.18 | 6.94 c ± 0.1 | 344.2 b ± 0.5 |
CON | 89.05 b ± 0.1 | 0.96 h ± 0.01 | 13.37 g ± 0.04 | 0.5 i ± 0.02 | 1.71 g ± 0.25 | 2.84 d ± 0.3 | 4.55 f ± 0.56 | 69.67 a ± 0.4 | 345.8 a ± 0.9 |
FF5 | 90.5 a ± 0.11 | 1.11 g ± 0.08 | 14 f ± 0.06 | 0.73 h ± 0.03 | 2.75 fg ± 0.33 | 3.55 cd ± 0.81 | 6.29 ef ± 1.14 | 68.36 ab ± 1.28 | 348.6 a ± 2.3 |
FF9 | 90.18 ab ± 0.13 | 1.31 ef ± 0.02 | 14.72 e ± 0.02 | 0.87 g ± 0.01 | 3.2 ef ± 0.14 | 3.75 bcd ± 0.84 | 6.95 def ± 0.98 | 66.33 b ± 0.81 | 345.9 a ± 1.4 |
FF13 | 89.87 ab ± 0.7 | 1.41 e ± 0.06 | 15.84 d ± 0.13 | 1.23 f ± 0.01 | 3.94 cdef ± 0.79 | 4.23 abcd ± 0.25 | 8.17 cde ± 1.04 | 63.21 cd ± 1.94 | 343.6 a ± 5.1 |
FF17 | 90.24 ab ± 0.04 | 1.56 d ± 0.02 | 16.42 c ± 0.03 | 1.45 e ± 0.07 | 4.53 bcd ± 0.89 | 4.42 abcd ± 0.02 | 8.95 abcde ± 0.87 | 61.86 de ± 0.87 | 344.1 a ± 2.2 |
FF20 | 90.73 a ± 0.81 | 1.71 c ± 0.03 | 17.19 b ± 0.18 | 1.59 d ± 0.02 | 4.97 abc ± 0.07 | 5.36 abc ± 0.62 | 10.34 abc ± 0.7 | 59.9 ef ± 1.67 | 343.4 a ± 4.4 |
FF23 | 90.03 ab ± 1.33 | 1.9 b ± 0.11 | 17.93 a ± 0.27 | 3.05 a ± 0.13 | 5.56 ab ± 0.09 | 5.87 a ± 2.45 | 11.44 ab ± 2.54 | 56.65 g ± 1.99 | 348.7 a ± 5.1 |
FC5 | 90.04 ab ± 0.05 | 1.25 f ± 0.03 | 14.14 f ± 0.03 | 0.38 j ± 0.03 | 3.67 cdef ± 0.87 | 3.52 cd ± 0.51 | 7.19 def ± 1.37 | 67.08 ab ± 1.45 | 342.7 a ± 3.2 |
FC9 | 90.46 a ± 0.35 | 1.39 e ± 0.05 | 14.93 e ± 0.11 | 0.8 gh ± 0.03 | 3.57 def ± 0.23 | 3.99 abcd ± 0.42 | 7.56 cde ± 0.65 | 65.78 bc ± 0.11 | 345.1 a ± 0.1 |
FC13 | 90.44 a ± 0.23 | 1.57 d ± 0.04 | 15.72 d ± 0.01 | 1.14 f ± 0.04 | 4.24 cde ± 0.81 | 4.5 abcd ± 0.19 | 8.74 bcde ± 1 | 63.28 cd ± 1.33 | 343.8 a ± 2.9 |
FC17 | 90.28 ab ± 0.72 | 1.73 c ± 0.02 | 16.51 c ± 0.05 | 1.84 c ± 0.02 | 4.62 bcd ± 0.4 | 4.75 abcd ± 0.61 | 9.36 abcd ± 1.01 | 60.84 def ± 1.78 | 344.7 a ± 4.7 |
FC20 | 90.75 a ± 0.03 | 1.93 ab ± 0.02 | 17.16 b ± 0.01 | 2.15 b ± 0.06 | 5.64 ab ± 0.51 | 5.58 abc ± 0.45 | 11.22 ab ± 0.96 | 58.29 fg ± 0.84 | 343.6 a ± 2 |
FC23 | 91.04 a ± 0.14 | 2.01 a ± 0.01 | 18.06 a ± 0.06 | 3.08 a ± 0.06 | 5.95 a ± 0.61 | 5.74 ab ± 0.51 | 11.69 a ± 1.11 | 56.2 g ± 1.36 | 348.1 a ± 2.4 |
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Zarzycki, P.; Sykut-Domańska, E.; Sobota, A.; Teterycz, D.; Krawęcka, A.; Blicharz-Kania, A.; Andrejko, D.; Zdybel, B. Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods 2020, 9, 404. https://doi.org/10.3390/foods9040404
Zarzycki P, Sykut-Domańska E, Sobota A, Teterycz D, Krawęcka A, Blicharz-Kania A, Andrejko D, Zdybel B. Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods. 2020; 9(4):404. https://doi.org/10.3390/foods9040404
Chicago/Turabian StyleZarzycki, Piotr, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, and Beata Zdybel. 2020. "Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality" Foods 9, no. 4: 404. https://doi.org/10.3390/foods9040404