Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgarisL.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

The extensive protein hydrolysate of hard-to-cook bean (Phaseolus vulgarisL.) obtained with Alcalase/Flavourzyme (Novo Nordisk, Bagsvaerd, Denmark) sequential enzymatic system (AFH) was added to durum wheat semolina pasta at four concentrations (0%, 5%, 10% and 15%). The pastas were obtained using a Brabender 10 DN monoscrew extruder (Brabender GmbH & Co. KC, Duisburg, Germany), and extrusion conditions were 30C, 34% moisture content and 100rpm screw speed. Addition of a hard-to-cook bean hydrolysate to semolina pasta produced improved changes in physical properties. Cooking time and diameter decreased, but weight loss increased as alcalase/flavourzyme hydolysate (AFH) inclusion levels increased. The addition of AFH did not affect pasta water sorption. The available starch/resistant starch ratio (3:5) was the same in both pastas (10% AFH and control). The 10% AFH treatment retained an adequate insoluble/soluble dietary fiber ratio. For this, consumption of the 10% AFH pasta could reduce caloric intake (approximately 6.5%) and increase the nutritional contribution of fiber, making this product a functional food.