Fortification of spaghetti with edible legumes. 2. Rheological, processing, and quality evaluation studies

Spaghetti was prepared from durum wheat semolina, blended with 3 percent vital wheat gluten, and fortified with 0, 5, 10, 15, 20, and 25 percent of nonroasted or roasted navy, pinto, or lentil flours or their protein concentrates, to increase protein quantity. Supplementing semolina with legume flours or protein concentrates caused an increase in farinograph water absorption except for blends containing 25 percent of nonroasted and roasted pinto bean flour, in which a slight decrease was noticed. Dough development time and stability were higher for blends containing navy or pinto bean flours. A decrease in the mechanical tolerance index was obtained for blends containing different levels of navy or pinto bean flour or protein concentrates. Fortified spaghetti shattered earlier than control spaghetti. Cooking loss of fortified spaghetti was higher as the level of substitution increased and higher for spaghetti containing protein concentrates than for spaghetti containing legume flours. Firmness scores of fortified spaghetti increased with level of fortification. Taste panel evaluation showed that spaghetti supplemented with up to 10 percent of legume flours or protein concentrates was acceptable for all parameters tested. All panel members showed preference for spaghetti containing legume flours over spaghetti containing protein concentrates; however, spaghetti containing 10 percent protein concentrates was also acceptable. Spaghetti made from roasted samples was preferred. A beany taste was reported for spaghetti containing 25 percent of nonroasted legume flours or protein concentrates. (AS) eng