Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile. (30th December 2020)

• Record Type: Journal Article
• Authors: Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K
• Is Part Of: Journal of the science of food and agriculture. Volume 102:Number 12(2022)
• Page Start: 5000
• Page End: 5010
• Publication Date: 2020-12-30
• Subjects: plant protein -- faba bean -- buckwheat -- lupin -- protein quality -- antinutritional compounds; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11015
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The fortification of wheat‐based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high‐protein hybrid pasta (HPHP) formulation in which a combination of three high‐protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. RESULTS: The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non‐wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio ( in vivo ) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality. CONCLUSION: This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant‐based diets. © 2020 Society of Chemical Industry.