Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta

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dc.contributor.authorYaver, Elif
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:02:56Z
dc.date.available2024-02-23T14:02:56Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractIn this study, two different lupin flour obtained from debittered seeds by ultrasound application and traditional method (at 0-20% ratios), and resistant starch type 4 (RS4) (at 0-10% ratios) were used in pasta preparation to improve its nutritional quality. Experiments conducted at (2 x 4 x 3) x 2 factorial design. Use of ultrasonicated lupin flour in pasta revealed similar chemical, thermal and sensory properties to lupin flour debittered by traditional method. The replacement of semolina with lupin flour enhanced protein, dietary fiber and mineral content of pasta. Addition of lupin flour or RS4 increased cooking loss and firmness values of pasta. Pasta containing 20% lupin flour and 10% RS4 had higher gelatinization onset temperature values, and lower enthalpy than 100% semolina pasta. Use of RS4 in pasta reduced in vitro glycemic index without having any adverse effect on the sensory properties. The current findings indicate that it is possible to produce pasta with acceptable cooking quality and sensory properties and improved nutritional quality by adding 15% ultrasonicated lupin flour with 5-10% RS4.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [119O071]en_US
dc.description.sponsorshipThis research was part of the Ph.D. thesis of Elif Yaver. This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) (grant number 119O071).en_US
dc.identifier.doi10.1016/j.foodchem.2021.129758
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33872865en_US
dc.identifier.scopus2-s2.0-85104357757en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.129758
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11910
dc.identifier.volume357en_US
dc.identifier.wosWOS:000655533400014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasounden_US
dc.subjectLupinen_US
dc.subjectResistant Starch Type 4en_US
dc.subjectPastaen_US
dc.subjectGlycemic Indexen_US
dc.titleEffect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pastaen_US
dc.typeArticleen_US

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