Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta

Abstract

The effect of using different replacement levels of white kidney bean flour to improve the nutritional quality and functional properties of wheat pasta was conducted. wheat flour was replaced by 10, 20 and 30% of treated white kidney bean (soaked, cooked or germinated) to produce fortified pasta. Chemical, physical, mineral content of raw material were determined. Chemical, physical, texture, quality attributes and organoleptic characteristics of pasta were determined. Results related that, the germination treatment led to increase total protein content and decrease the total carbohydrate content of white kidney bean with significant difference compared to other treatments. The control uncooked pasta recorded the highest value of hardness compared to other fortified samples. All fortified cooked pasta recorded higher values of cooking yield compared to control pasta on contrary to the springiness, gumminess and chewiness which slightly increase with the increasing replacement levels of treated white kidney bean.

Key words: wheat flour, fortified pasta, white kidney beans, germination, texture profile, soaking.