Czech J. Food Sci., 2024, 42(2):109-117 | DOI: 10.17221/152/2023-CJFS

Enhancement of semolina pasta with carob molasses pulpOriginal Paper

Serpil Yalim Kaya ORCID...1, Sevcan İlhan1, Özlem İstanbulu Paksoy2
1 Department of Gastronomy and Culinary Arts, Mersin University, Mersin, Türkiye
2 Central Research Institute of Food and Feed Control, Bursa, Türkiye

This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31–77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18–12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48–0.70%), optimum cooking time (6.56–7.06 min), or cooking loss (10.43–12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality.

Keywords: fortified pasta; cooking quality; fibre; carob by-product; pasta colour; sensorial properties

Received: September 12, 2023; Revised: March 19, 2024; Accepted: March 21, 2024; Prepublished online: April 22, 2024; Published: April 25, 2024  Show citation

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Kaya SY, İlhan S, Paksoy Öİ. Enhancement of semolina pasta with carob molasses pulp. Czech J. Food Sci. 2024;42(2):109-117. doi: 10.17221/152/2023-CJFS.
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