Affiliation:
1. Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies Carthage University La Marsa Tunis Tunisia
2. Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT) University of Carthage Ariana Tunisia
3. Laboratory of Medicinal and Aromatic Plants Biotechnology Center of Borj‐Cedria BP 901 Hammam‐Lif Tunisia
Abstract
AbstractIn recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate “spaghetti” pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low‐sugar diet.Practical ApplicationThe proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein‐rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low‐sugar diet.