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Notes:
Volume 7, Issue 3 (Suppl) J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 73
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14th International Conference on Clinical Nutrition
13th International Congress on
Effect of carboxymethylcellulose and guar on sensory quality of spaghetti enriched with lentil
Antonella Pagliaro1,2, Lucia Padalino2, Carla Sillitti1,2, Rosaria Bognanni1,2, Amalia Conte2, Maria Grazia Melilli1 and Matteo A Del Nobile 2
1CNR - ISAFOM, Italy
2University of Foggia, Italy
Statement of the Problem: Pasta is traditionally made with only durum wheat, but it is possible to incorporate other flours or
ingredients into pasta to improve its nutritional value. Among nontraditional raw materials, legumes represent an interesting
source of proteins, fibres, vitamins and minerals. The purpose of the study was to improve the rheological and organoleptic
characteristics of pastas enriched with lentil flour using carboxymethyl cellulose sodium salt (CMC) and Guar seeds flour
(Guar).
Methodology &Theoretical Orientation: In a randomized experimental scheme, we have studied pastas produced with 40%
(w/w) of lentils (1), 40% (w/w) of lentils + 2% CMC (2), 40% (w/w) of lentils + 2% Guar (3) and a control with commercial
durum wheat (CTRL). On the fresh and dry pastas, raw and cooked, we evaluated the color indices L*, a*, b* (Minolta
colorimeter, CR 400), sensory analysis after cooking (panel group) and cooking quality analysis.
Findings: The results of color parameters are influenced by the addition of lentil flour, leading to the formation of products
with L* at an average of 30 vs. 60 of the control. The use of CMC and Guar has improved the taste and the overall quality of
pastas “2” and “3” vs. the pasta “1" and these two pastas (“2” and “3”) were not statistically different from the absolute control.
The cooking quality analysis shows that cooking losses and water absorption were decreased using CMC and Guar.
Conclusion & Significance: The appreciably of the final products enriched with 40% of lentil flour and the addition of CMC
and Guar makes possible the production of these pastas on a larger scale, allowing an easier consumption of legumes, that have
cholesterol-reducing and hypoglycemic properties.
Biography
Antonella Pagliaro is a PhD student in Health Food Innovation and Management of Foggia University. She works at CNR-ISAFOM in Catania. She has a graduation
degree in Biological Science (2012) and a Master’s degree in Health Biology (2014). Now she is working on new types pasta that have the potentiality to decrease
cholesterol and fight obesity, using different cultivars of durum wheat, added with biomolecules extracted from typical Sicilian germplasm and using mixture of other
cereals, rich in β- glucans. The project wants to solve technological problems to obtain the new types of pasta, evaluating the effect of the addition on the rheological
properties of the dough, the organoleptic properties of fresh and dry pasta obtained and the nutraceutical properties of the final products.
Antonella Pagliaro et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007