A multistep optimization approach for the production of healthful pasta based on nonconventional flours

A multistep approach is proposed in this study for optimizing the production process of pasta based on nonconventional flours. The spaghetti samples obtained in the first experimental phase (Step 1) were in quinoa and oat base. In the second step (Step 2), legume flour was added. In the next phase (Step 3), oat was substituted with maize. In the final phase (Step 4), quinoa, maize and soy were used. The dough rheological properties and the sensorial parameters of spaghetti were evaluated. In Step 1, the sample with 60% of quinoa, 10% of pregelatinized quinoa and 30% of oat had appropriate firmness to be extruded. The legume flour added to the dough in Step 2 increased its viscosity. In Step 3, the added maize brought about lower values of viscosity. The spaghetti manufactured in Step 4 had viscosity values similar to that of the previous step but close to that of the durum wheat semolina dough. PRACTICAL APPLICATION: High protein flours can be added to the semolina or be a substitute in production of nonconventional kinds of “pasta” with healthy characteristics or directed to specific targets, such as people following a celiac diet. The amount of nonconventional flour that can be added to or substituted for semolina represents a compromise between nutritional improvement of the pasta and achievement of satisfactory sensory and functional properties. The present work is focused on the manufacturing of spaghetti based on quinoa, oat, chickpea, broad bean, maize and soy flours. A multistep approach is proposed for optimizing the production process of pasta. Moreover, for each experimental step, the rheological properties of the doughs and the sensory characteristics of the spaghetti samples were evaluated. Results of this study could provide the industry useful information about potential utilizing of different grains in food formulations and product development for new functional foods.