Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace

Abstract

Although sodium alginate (SA) has been used to improve pasta quality, its use in high-fiber pasta (HFP) has not been examined. Sim pomace powder (SPP), on the other hand, enhances dietary fiber and antioxidant levels in pasta formulations but reduces the textural, cooking, and sensory qualities of the product. To address these challenges, this study investigated the effects of SA (0–3 % of blend weight) on the physical properties of dough as well as textural and cooking qualities, predicted glycemic index (pGI), protein digestibility, and sensory acceptance of HFP enriched with SPP. The use of SA enhanced the water absorption, viscosity, gelatinization temperature, stickiness and stability of dough with increased fiber level. Augmentation in the breaking strength and distance of dried pasta was also observed. In contrast, a reduction in adhesiveness, hardness and chewiness of the cooked pasta was observed except for an increment in springiness. The cooking loss decreased while swelling capacity was enhanced. Compared to HFP without SA, the tensile strength and elongation rate of the counterpart with 0.75 % SA increased by 1.2 and 2.8 times, respectively; however, further increasing SA concentration to 3 % decreased these values. High SA content lowered the protein digestibility of HFP. Notably, the pGI of pasta with 3 % SA decreased by 1.1 times compared to that of HFP without SA. The sensory quality of HFP improved when the SA ratio ranged between 0.75 and 1.5 %. Overall, SA is considered a promising hydrocolloid for enhancing health benefits and the textural, cooking, and sensory qualities of HFP.