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Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
J Food Sci. 2022 Jan; 87(1):68-79.JF

Abstract

The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet.

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Authors+Show Affiliations

Zarroug Y
Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia.
Djebali K
Valorization of Useful Material Laboratory (LVMU), National Research Center in Material Sciences (CNRSM) of Borj-Cedria, Hammam-Lif, Tunisia.
Sfayhi D
Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia.
Khemakhem M
Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT), University of Carthage, Tunis, Tunisia.
Boulares M
Research Unity Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia.
El Felah M
Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia.
Mnasser H
Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT), University of Carthage, Tunis, Tunisia.
Kharrat M
Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia.

MeSH

CookingFlourHordeumHumansInulinTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34940975

Citation

Zarroug, Youkabed, et al. "Optimization of Barley Flour and Inulin Addition for Pasta Formulation Using Mixture Design Approach." Journal of Food Science, vol. 87, no. 1, 2022, pp. 68-79.
Zarroug Y, Djebali K, Sfayhi D, et al. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach. J Food Sci. 2022;87(1):68-79.
Zarroug, Y., Djebali, K., Sfayhi, D., Khemakhem, M., Boulares, M., El Felah, M., Mnasser, H., & Kharrat, M. (2022). Optimization of barley flour and inulin addition for pasta formulation using mixture design approach. Journal of Food Science, 87(1), 68-79. https://doi.org/10.1111/1750-3841.16009
Zarroug Y, et al. Optimization of Barley Flour and Inulin Addition for Pasta Formulation Using Mixture Design Approach. J Food Sci. 2022;87(1):68-79. PubMed PMID: 34940975.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of barley flour and inulin addition for pasta formulation using mixture design approach. AU - Zarroug,Youkabed, AU - Djebali,Kais, AU - Sfayhi,Dorra, AU - Khemakhem,Maissa, AU - Boulares,Mouna, AU - El Felah,Mouldi, AU - Mnasser,Hassouna, AU - Kharrat,Mohamed, Y1 - 2021/12/23/ PY - 2021/11/10/revised PY - 2021/03/27/received PY - 2021/11/12/accepted PY - 2021/12/24/pubmed PY - 2022/1/20/medline PY - 2021/12/23/entrez KW - durum wheat semolina KW - inulin KW - mixture design KW - technological and textural properties of pasta KW - whole barley flour SP - 68 EP - 79 JF - Journal of food science JO - J Food Sci VL - 87 IS - 1 N2 - The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/34940975/Optimization_of_barley_flour_and_inulin_addition_for_pasta_formulation_using_mixture_design_approach_ DB - PRIME DP - Unbound Medicine ER -