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In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate |
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| Authors: | Silvia Cutillo Asgar Farahnaky Ilaria Marcotuli Agata Gadaleta Mike Sissons |
| Affiliation: | 1. NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW, 2340 Australia
Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via G. Amendola 165/A, Bari, Italy Contribution: ?Investigation (lead), Methodology (equal), Writing - original draft (lead);2. Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic., 3083 Australia Contribution: Conceptualization (equal), Methodology (equal), Writing - review & editing (supporting);3. Department of Agricultural and Environmental Science, University of Bari ‘Aldo Moro’, Via G. Amendola 165/A, Bari, 70126 Italy Contribution: Writing - review & editing (supporting);4. NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW, 2340 Australia |
| Abstract: | Spaghetti commonly made with durum wheat, typically lacks essential amino acids and with low fibre. Legumes offer potential to improve these properties and lupin is a good choice because it is cheaper with fewer antinutritional compounds than other legumes. Spaghetti was prepared with 0%, 5%, 17% and 30% lupin protein isolate (LPI) using both single-screw (SSEP) and twin-screw extrusion (TSEP). LPI increased protein up to 129%, reduced cooking time, water absorption and cooked firmness while stickiness and cooking loss were increased, especially using TSEP. LPI made the dried pasta more red and yellow and decreased brightness. The percentage of starch digested under in vitro conditions was reduced using 17%LPI with TSEP and 30%LPI with SSEP compared vs. control. Microscopy revealed changes in structure by LPI which may explain impacts on technological properties and digestion. Inclusion of LPI in pasta represents a potential approach for a low-cost improvement of nutritional value of spaghetti and potentially reducing its starch digestibility. |
| Keywords: | Lupin flour pasta starch digestion spaghetti |