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

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...

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Bibliographic Details
Published in:European food research & technology 2016-04, Vol.242 (4), p.477-485
Main Authors: Tazrart, Karima, Zaidi, Farid, Lamacchia, Carmen, Haros, Monika
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Beans
Bioavailability
Biotechnology
calcium
Carbohydrates
Cardiovascular disease
Chemistry
Chemistry and Materials Science
color
Cooking
cooking quality
Dietary fiber
Dietary minerals
dietary protein
Dietary Reference Intakes
digestible protein
durum wheat
faba beans
flour
Food quality
food research
Food Science
Forestry
Glycemic index
iron absorption
Legumes
mineral content
Molybdenum
Nutrition research
Nutritive value
Original Paper
Pasta
phytic acid
Polyethylene
Proteins
semolina
Studies
Vicia faba
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Summary: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 
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-015-2558-z