Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4

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dc.contributor.authorYaver, Elif
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:34:53Z
dc.date.available2024-02-23T14:34:53Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractLupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternative to soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help prevent diabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour (debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used in pasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color, cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated. Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal and sensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples compared to traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4 revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmness and gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten + transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupin flour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pasta samples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste and odor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. The addition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100% semolina pasta (P>0.05).en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK), Turkey [119O071]en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) (Project No: 119O071), Turkey. Elif Yaver is YOK 100/2000 scholarship holder.en_US
dc.identifier.doi10.33462/jotaf.868477
dc.identifier.endpage568en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85129574354en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage557en_US
dc.identifier.urihttps://doi.org/10.33462/jotaf.868477
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15787
dc.identifier.volume18en_US
dc.identifier.wosWOS:000708928300017en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLupinen_US
dc.subjectResistant Starch Type 4en_US
dc.subjectVital Glutenen_US
dc.subjectTransglutaminaseen_US
dc.subjectPastaen_US
dc.titleDevelopment of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4en_US
dc.typeArticleen_US

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