The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

Abstract

© 2015 Elsevier Ltd. This paper investigates the effects of simultaneous addition of inulin (10g/100g of sample and 20g/100g of sample) and ω-3 fatty acids content (0.2g/100g of sample, 0.4g/100g of sample and 0.6g/100g of sample), according to accepted experimental plan, on the technological quality of spelt pasta to obtain new products with altered nutritional properties. ω-3 fatty acids content strongly influences texture properties (maximum hardness was obtained for pasta with 0.6g/100g of sample ω-3 fatty acids content and 10g/100 g of sample inulin HPX, the maximum of work of shear was reached for 0.6 g/100 g of sample ω-3 fatty acids and without inulin HPX, while the minimum of adhesiveness, was observed for sample with 20 g/100 g of sample inulin and 0.6 g/100 g of sample ω-3 fatty acids). Inulin addition showed the influence on pasta colour (maximum values for brightness and minimum for colouration were observed with 0 g/100 g of sample ω-3 fatty acids and 20 g/100 g of sample inulin content). The chemometric analysis pointed at the versatile beneficial contributions of ω-3 fatty acids in wholemeal spelt pasta enriched with inulin enabling the optimization of pasta dough formula.