Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach

Iness Jabri Karoui; Dorra Sfayhi Terras; Walid Yeddes; Majdi Hammami; Manef Abderrabba

doi:10.1111/1750-3841.16736

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach

J Food Sci. 2023 Oct;88(10):4001-4014. doi: 10.1111/1750-3841.16736. Epub 2023 Sep 7.

Authors

Iness Jabri Karoui¹, Dorra Sfayhi Terras², Walid Yeddes³, Majdi Hammami³, Manef Abderrabba¹

Affiliations

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.

PMID: 37676084
DOI: 10.1111/1750-3841.16736

Abstract

In 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 APPLICATION: The 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.

Keywords: dietary fiber; functional food; lupin flour; pasta; protein.