2014/12/18 by Lucia Padalino, Marcella Mastromatteo, Lucia Lecce +3 · 1 citation
Nursing · Agricultural and Biological Sciences · #Food composition and properties #Agricultural and Food Sciences #Polysaccharides Composition and Applications
paper · doi:10.3109/09637486.2014.959897
openalex publication_date 2014/12/18 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29
This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour.