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dc.contributor.authorJayasena, Vijay
dc.contributor.authorNasar-Abbas, Syed
dc.date.accessioned2017-01-30T12:08:02Z
dc.date.available2017-01-30T12:08:02Z
dc.date.created2011-10-03T20:01:15Z
dc.date.issued2012
dc.identifier.citationJayasena, Vijay and Nasar-Abbas, Syed M. 2012. Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour. Journal of Texture Studies. 43 (2): pp. 153-163.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/18457
dc.identifier.doi10.1111/j.1745-4603.2011.00326.x
dc.description.abstract

Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L*, a* and b* demonstrated a corresponding increase with lupin flour concentration. However, in cooked pasta, L* and b* values did not show any significant change up to 20% lupin flour incorporation. Lupin flour incorporation resulted in substantial increase in protein and dietary fiber contents. Firmness of freshly extruded pasta decreased at ≥20% lupin flour incorporation. However, firmness of cooked pasta was not affected by lupin flour concentration. Stickiness of cooked pasta decreased at ≥30% lupin flour incorporation. There were no significant changes in color, appearance, taste, texture and overall acceptability up to 20% lupin flour incorporation. It can be concluded that nutritional value of pasta can be improved by lupin flour incorporation without any significant effect on quality.

dc.publisherWiley-Blackwell
dc.subjectphysical characteristics
dc.subjecttexture
dc.subjectprotein
dc.subjectsensory properties
dc.subjectdietary fiber
dc.subjectlupin
dc.subjectpasta
dc.subjectColor
dc.titleDevelopment and quality evaluation of high protein and high dietary fibre pasta using lupin flour
dc.typeJournal Article
dcterms.source.volumenil
dcterms.source.issn17454603
dcterms.source.titleJournal of Texture Studies
curtin.note

First published online 16-11-2011

curtin.departmentNutrition, Dietetics, Food Science & Environmental Health
curtin.accessStatusFulltext not available


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