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Enhancement of semolina pasta with carob molasses pulp

Author

Listed:
  • Serpil Yalim Kaya

    (Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye)

  • Sevcan İlhan

    (Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye)

  • Özlem İstanbulu Paksoy

    (Central Research Institute of Food and Feed Control, Bursa, Türkiye)

Abstract

This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18-12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48-0.70%), optimum cooking time (6.56-7.06 min), or cooking loss (10.43-12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality.

Suggested Citation

  • Serpil Yalim Kaya & Sevcan İlhan & Özlem İstanbulu Paksoy, 2024. "Enhancement of semolina pasta with carob molasses pulp," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(2), pages 109-117.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:2:id:152-2023-cjfs
    DOI: 10.17221/152/2023-CJFS
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