Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose.

Automated summary

The study developed and characterized spaghetti fortified with 40% lentil flours, which significantly affected the sensory attributes and cooking properties of dry spaghetti. Carboxymethyl cellulose was added to improve the quality of fortified pasta, focusing on sensory acceptability, cooking loss, swelling index, and water absorption. The chemical results showed an increase in lysine, threonine, essential amino acids, and branched-chain amino acids with the addition of lentil to semolina, but no increase in mono and polyunsaturated fatty acids due to their loss during cooking.