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

Year 2025, Volume: 40 Issue: 3, 423 - 434, 31.10.2025

Fatma Hayıt , Ugur Başaran

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

Pasta , Lathyrus , Grass pea , Protein , Physical properties

Yüksek protein içerikli mürdümük (Lathyrus sativus L.) unu ile zenginleştirilmiş irmik makarnasının besin değeri ve bazı kalite parametrelerindeki değişimler

Abstract

Gıda endüstrisi nüfus artışı, beslenme alışkanlıklarının değişimi ve farkındalığın gelişmesi ile artan küresel gıda taleplerini karşılamaya çalışmaktadır. Protein yetersizliği önemli bir sorun olmaya devam etmektedir ve makarna karbonhidrat açısından zengin popüler bir besindir. Bu çalışmada, makarnanın besin değerini artırmak için protein açısından zengin mürdümük (Lathyrus sativus L.) ununun irmik unu ile birlikte kullanımı araştırılmıştır. Kompozit makarna örnekleri, irmik ununa farklı konsantrasyonlarda mürdümük unu (%10, %20 ve %30) eklenerek üretilmiştir. Sonuçlar mürdümük unu eklenmesinin protein ve kül içerikleri de dahil olmak üzere fiziksel, kimyasal ve gustometrik özellikleri iyileştirirken, sertlik, elastikiyet, yapışma ve kohezyonu azalttığını göstermiştir. En iyi sonuçlar %20 mürdümük unu eklenmiş gustometrik özellikler olumsuz etkilendi. Bu nedenle, kompozitte %30'ın altında mürdümük unu kullanılması uygun olabilir. Sonuç olarak, iyileştirilmiş işlevsel özelliklere sahip yeni bir mürdümük-irmik unu kompoziti üretilmiştir.

Keywords

Makarna , Lathyrus , Mürdümük , Protein , Fiziksel Özellikler

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