Changes in nutritional value and some quality parameters of semolina pasta fortified with high protein content grass pea (Lathyrus sativus L.) flour

Authors : Fatma Hayıt, Ugur Başaran

Pages : 423-434

Doi:10.7161/omuanajas.1651937

View : 90 | Download : 213

Publication Date : 2025-10-31

Article Type : Research Paper

Abstract :The food industry is trying to meet the global food demands increasing due to population growth and changing awareness about nutritional habits. Protein malnutrition remains a significant issue, and pasta is a popular food rich in carbohydrate. This study investigated the use of protein-rich grass pea (Lathyrus sativus L.) flour with semolina flour to increase pasta nutritional value. The composite pasta samples were produced by adding different concentrations of grass pea flour (10%, 20% and 30%) to semolina flour. The results showed that adding grass pea flour improved physical, chemical and gustometric properties including protein and ash contents, along with decreased hardness, elasticity, adhesion and cohesion. The composite containing 20% grass pea flour exhibited the best results, ahile adding at 30% negatively affected sensory and gustometric properties. Therefore, using grass pea flour at a level below 30% in the composite may be appropriate. As a result, a new gras pea - semolina flour composite was produced with improved functional properties.
Keywords : Makarna, Lathyrus, Mürdümük, Protein, Fiziksel Özellikler

ORIGINAL ARTICLE URL