Hindawi International Journal of Food Science Volume 2019, Article ID 6750726, 10 pages https://doi.org/10.1155/2019/6750726 Review Article Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview R. A. T. Nilusha,1 J. M. J. K. Jayasinghe ,1 O. D. A. N. Perera ,2 and P. I. P. Perera3 1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka 2Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka 3Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka Correspondence should be addressed to J. M. J. K. Jayasinghe; [email protected] Received 30 May 2019; Revised 20 September 2019; Accepted 8 October 2019; Published 27 November 2019 Academic Editor: Amarat (Amy) Simonne Copyright © 2019 R. A. T. Nilusha et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. e amount of gluten and quality level of durum wheat, are two important factors for the superiority of nished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. us, to come across the challenge of emerging pasta consumption, new eld of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. e compositions of raw materials which are used for pasta preparation directly aect the physical, chemical, and textural properties of the product. erefore, incorporation of nonconventional ingredients can lead to a contradictory eect of pasta quality. is review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their eect on the quality attributes of dierent pasta products. 1. Introduction Figure 1 shows the conventional method of durum wheat pasta production. e important factors for the superiority of “Pasta” is an Italian word for “dough” [1]. e Italian style nished pasta are gluten content and quality of durum wheat. extruded foods namely spaghetti and lasagna are generally e pasta cooking quality and gluten strength are aected by termed as pasta. It is a primeval food which is dened as a type the molecular weight of glutenin. Among high molecular of dough extruded or stamped into many shapes for cooking weight glutenin subunits, (HMWGS) HMWGS 6 + 8 or 7 + 8 [2]. e world pasta production amounts to approximately 14 give better quality than HMWGS 20. Among low molecular million tons in 2014 [3]. Traditionally, Italy is the main pro- weight glutenin subunits, (LMWGS) LMWGS 2 gives better ducer and leader of the pasta consumption in the world [1]. quality than LMWGS 1 [5]. Pasta is far and widely consumed in the globe for the reason Relatively high yellow pigment content, low lipoxygenase that of its convenience, palatability, and the longer shelf life activity and high protein content are important properties of than other bakery products, such as breads and buns [4]. durum wheat for good cooking quality of pasta [6]. However, Durum wheat (Triticum durum), which is the hardest Bustos et al. [4] have reported that wheat ¨our from both wheat, is traditionally used to make pasta. Semolina, coarse Triticum durum and Triticum aestivum can be utilized for particles produced by the milling process of durum wheat, is pasta development and the protein content of durum wheat ideal for making pasta [1]. It provides pasta a good cooking (on average 11.81% dry weight of defatted ¨our) is higher than quality and eating features will be better. the protein content of bread wheat (on average 11.08% dry 2 International Journal of Food Science Raw materials (Durum wheat and water) ese studies demonstrate the increasing interest of consum- ers to use pasta as a functional food. Addition of benecial Compounding ingredients to pasta can reduce the glycemic index and pro- vides additional health benets to consumers. Durum wheat, Resting that provides the primary ingredient for pasta production namely semolina contributes only 5% to the total world wheat production and it is generally sold at a higher price than the Kneading common wheat [20]. erefore, process development and product formulations to produce pasta from nonconventional Pressing ingredients are necessary to meet the demand of increasing pasta consumption [20]. is paper provides a brief overview With or Without drying on the use of nonconventional ingredients in pasta production. Pasta F¯°±²³ 1: Conventional durum wheat pasta production process [8]. 2. Role of Starch and Gluten Protein on the Quality of Pasta weight of defatted ¨our). Also the protein content of bread wheat has a higher variation (13.54–5.71%) than durum e compositions of raw materials which are used for pasta wheat. Moreover the total content of gliadin and glutenin of preparation directly aect the physical, chemical and textural bread wheat (61.53%) is not signicantly dierent from the properties of pasta [21]. Cooking quality is considered as the total content of gliadin and glutenin of durum wheat (61.42%) most important quality characteristics of pasta. Cooking time, [7]. cooking loss, water absorption index, swelling index, and tex- e carotenoids content of durum wheat is higher than ture are the parameters that determine the cooking quality that of bread wheat and therefore, pasta made with durum [22]. Characteristics of semolina and the Maillard reactions wheat shows more yellow color than bread wheat pasta [4]. that occur in food processing aect technological and sensory Moreover, durum wheat pasta is dense and rm in texture and properties of pasta [23]. shows more elastic properties. Starch network and the gluten protein of pasta products Relatively low in fat and sodium levels give a reason to determine the quality of pasta [24]. ey are related to starch consider pasta as a healthy food [9]. composition and protein content of the pasta ingredients [25]. Its ease of use, low glycemic index and long shelf life have Glutenin and gliadin are the two main components of lead to become pasta as an interest of researchers [10]. In addi- gluten. tion to that, pasta is a trendy food with a wide range of accepta- When exposed to water glutenin and gliadin form a strong bility in many population groups including tness enthusiasts gluten network which is typical for wheat ¨our. is gluten [11]. network forms uniform and compact system with swelled Increased demand by growing number of health conscious starch granules during the cooking. Physical competition consumers for healthy foods has shi«ed the interest of between protein coagulation and starch swelling determine researchers and food manufacturers to develop pasta products the cooking quality and textural characteristics of pasta [26]. rich in minerals, vitamins, ber, and with low glycemic index. In the event that the protein coagulation wins, starch particles Bustos et al. [4] have reported that among the functional foods, are caught in the system alveoli advancing rmness of cooked pasta is an ideal vehicle for the wellbeing advancement pasta. On the o chance that the starch swelling wins, the depending on its low cost, long shelf life and high worldwide protein coagulates in discrete masses, coming up short on a consumption. e World Health Organization (WHO) and constant system, and pasta will demonstrate nonabrasiveness Food and Drug Administration (FDA) consider pasta as an and typically stickiness [9]. e associations between protein appropriate vehicle for the incorporation of nutrition supple- system development and starch gelatinization within the sight ments [12]. of water are identied with various textures and cooking char- In the recent past, the food industry has made a continu- acteristics of pasta [27]. ous eort to introduce newer functional pasta products High resistance to breakage and cooking tolerance, which enriched with nutrients and bioactive compounds [13]. are given by a strong gluten network are important parameters Accordingly, dierent grains have been utilized to substitute for low cooking losses and high water absorption of pasta wheat semolina [14]. Incorporation of other grains has resulted products. During the cooking, coagulation of the gluten net- in higher dietary benets, such as increased essential amino work reduces the elasticity and compactness of the protein acids, minerals, vitamins and phenolic compounds. In addi- and starch system of pasta products. erefore the cooking tion, for unique sustenance composite ¨ours have been used loss is high due to the easy swelling of starch granules during to develop gluten-free or low glycemic index pasta. A few cooking. e protein quality and content of the raw material researches have examined the potential use of functional determine the level of gluten content and more than 11–16% ingredients to produce pasta which are enriched with dietary (dry weight basis) of protein in durum wheat is not suitable ber [15], bran [16], legume ¨our [17], whey and egg white for dough formation as it is di®cult to handle during the pro- powder [18], millet [19] and other plant materials [4, 19]. cessing [8]. International Journal of Food Science 3 3. Purpose of Adding Nonconventional T 1: Sources of functional ingredients in pasta products. Ingredients to Pasta Products Functional Potential supplying References ingredient sources During the most recent century, processed food sector has been changed according to the consumer preferences for Carob fiber, brewer’s spent grain, legume Dietary fiber [28–37] healthy foods.