Physicochemical Properties of Semolina-Based Pasta Incorporated with Chickpea Flour and Dried Moringa Leaves

Adyati Putriekasari Handayani, N. Singaram, Chang Kian Aun
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Abstract

The leaves of Moringa oleifera, or moringa, are known to have various health benefits and commonly found in home-cooked dishes such as curries and soups. However, the utilization and application of moringa in food industry is still very limited. Therefore, this study was conducted to determine the physicochemical properties of semolina-based pasta incorporated with chickpea flour and dried moringa leaves purposely to increase the functionality of the produced pasta. The physicochemical properties determined included proximate composition, total dietary fiber, calcium content, texture profile, color, and water activity. The analyses were conducted on three samples: control (CO) pasta, chickpea-containing (CP) pasta, and chickpea and moringa leaves-containing (CM) pasta. In terms of chemical composition, both CP and CM pasta had significantly higher (p<0.05) moisture, fat, protein, ash, total dietary fiber, and calcium content than those of CO pasta. In terms of texture, addition of chickpea and moringa leaves generally increased the hardness, springiness, and chewiness index of the pasta. All samples were categorized in the yellow color range and had water activity values of above 0.9. All in all, the addition of chickpea and moringa leaves was found to be able to increase the functional benefit of the pasta produced.
鹰嘴豆粉和干辣木叶混合的粗粒面粉面食的理化性质
辣木(Moringa oleifera)的叶子被认为对健康有多种益处,通常可以在咖喱和汤等家常菜中找到。然而,辣木在食品工业中的利用和应用仍然非常有限。因此,本研究旨在确定以粗面粉为基础的面食与鹰嘴豆粉和干辣木叶的理化性质,以增加所生产的面食的功能。测定的理化性质包括近似组成、总膳食纤维、钙含量、质地轮廓、颜色和水分活度。对对照(CO)面食、含鹰嘴豆(CP)面食和含鹰嘴豆和辣木叶(CM)面食进行了分析。化学成分方面,CP和CM面食的水分、脂肪、蛋白质、灰分、总膳食纤维和钙含量均显著高于CO面食(p<0.05)。口感方面,鹰嘴豆叶和辣木叶的加入普遍提高了面食的硬度、弹性和咀嚼指数。所有样品均在黄色范围内,水活度值均在0.9以上。总而言之,鹰嘴豆和辣木叶的添加被发现能够增加所生产的面食的功能效益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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