A carregar...
Publicação
Improving the nutritional profile of pasta using grass pea (Lathyrus sativus L.) and common bean (Phaseolus vulgaris L.)
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 978.1 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Introduction: Durum wheat (Triticum turgidum ssp. durum) is considered the most suitable raw material for pasta production, due to its greater hardness compared to common wheat (Triticum aestivum) and its distinctive yellow endosperm. On the other hand, legume crops have played a central role in agri-food systems, not only for their nutritional value but also for the ecosystem services they provide. These include improving soil fertility, supporting biodiversity and fostering environmental sustainability. ‘Fava Feneou’ (Lathyrus sativus) and ‘Fasolia Vanilies Feneou’ (Phaseolus vulgaris) are locally cultivated legumes in the Feneos Valley (Greece), valued for their nutritional content and their role in preserving traditional agricultural practices adapted to the valley’s soil and climatic conditions. Incorporating legumes into pasta ingredients represents an opportunity for both legume producers and consumers seeking new and healthy alternatives. The present research focus on the technological challenges of such incorporation for the pasta processing, the nutritional profiling, as well as the quality evaluation of the proposed prototypes. Conclusions: There is potential to develop nutritionally enhanced pasta products, and to help small-scale agricultural organizations like Dykotylon. Technological adaptations are essential when incorporating legume flours. Sensory evaluation results for S+GP pasta were more favourable than for S+WB pasta, especially in terms of texture and mouthfeel. Future perspectives: Texture optimization: further trials should explore the use of hot extrusion technology to improve texture, as this is one of the sensory attributes for consumer acceptance that still need improvement in the prototypes. Protein digestibility assessment: in the final pasta products and compared with the raw materials, to better understand nutritional improvements or losses during processing.
Descrição
Palavras-chave
Contexto Educativo
Citação
Najarro Saavedra, G. I., Santos, C. S., Monteiro, M. J. P., & Vasconcelos, M. W. (2025). Improving the nutritional profile of pasta using grass pea (Lathyrus sativus L.) and common bean (Phaseolus vulgaris L.). 1-1. Poster session presented at 20th International Plant Nutrition Colloquium, Porto, Portugal.
Editora
Licença CC
Sem licença CC