USE OF WHOLE GRAIN FLOURS IN THE

PRODUCTION OF PASTA www.cigi.ca

A. Sarkar, P. Ebbinghaus, A.-S. Bellido, C. Lukie and L. Malcolmson, Canadian International Grains Institute, 1000 - 303 Main Street, Winnipeg, MB, R3C 3G7

INTRODUCTION & OBJECTIVE RESULTS & DISCUSSION

TABLE 3. Quality attributes of chickpea spaghetti
Changes to the recommended daily intake of dietary fibre have WG Barley Spaghetti
resulted in the need for foods with enhanced dietary fibre to help • Spaghetti made from the normal starch WG barley flours
100%
consumers meet their daily requirements. Addition of whole grain CDC McGwire and Millhouse had similar cooked texture and
CWAD 10% 20% 30% 40% 50%
(WG) barley flour and WG pulse flours offers interesting cooking losses as the 100% durum semolina spaghetti
alternatives to traditional fibre sources. WG barley flour is a good (Table 2). Spaghetti made from CDC Fibar with zero amylose Firmness (N) -
source of insoluble and soluble β-glucan fibre and WG pulse (pea, had significantly softer cooked texture and higher cooking - Optimum 9.52 8.87 9.78 9.55 10.61 10.25
lentil, chickpea and bean) flours are good sources of insoluble fibre. losses suggesting that the waxy starch had a negative Cooking Loss (%) 5.00 5.38 5.18 5.52 5.99 6.70
The objective of this study was to evaluate the processing impact in this application at the 25% level of substitution. Brightness (L*) 71.6 70.2 68.1 65.1 63.2 60.9
characteristics and quality of pasta made by partially substituting • As expected, all barley spaghetti samples were darker (lower Redness (a*) 1.68 3.67 6.76 10.34 12.82 15.38
durum semolina with WG barley and pulse flours. L* values) and less yellow (lower b* values) in colour than the Yellowness (b*) 59.3 52.1 55.6 53.5 53.3 52.9
100% durum control spaghetti due to the added bran Sensory Firmnessa 6.3 6.6 7.9 9.2 10 10
components (Figure 1 and Table 2). Sensory Elasticitya 6.7 5.1 2.4 1.5 0.9 0.9
• All three barley spaghetti delivered 19 g of whole grain per Flavour Intensitya 2.2 3.7 4.4 5.8 7.1 7.1
MATERIALS & METHODS serving and delivered more than 0.75 g β-glucan per serving Total Dietary Fibre 3.13 3.73 4.34 4.94 5.55 6.15
making them eligible for a β-glucan soluble fibre health (g/srvg)b
Flours claim in the US (Table 2). Given the higher level of β-glucan in aRated on a 15 cm unstructured line scale
• CDC McGwire and Millhouse (both 2-row hulless, regular starch) CDC Fibar, it may be possible to lower the level of substitution bFrom Canadian Nutrient File
and CDC Fibar (2-row hulless, zero amylose starch) were and still achieve a health claim thereby minimizing the
hammer milled into WG flour at Dover Mills, Saskatoon, SK. negative impact this flour had on spaghetti quality.
• Chickpea, yellow pea, and white navy bean flours were Yellow Pea and Navy Bean Flour Spaghetti
obtained from commercial supplier as follows: chickpea flour – • Spaghetti made from yellow pea flour was firmer than
Brar Natural Flour Mills, Winnipeg, MB; yellow pea flour – Best spaghetti made from navy bean flour although this
Cooking Pulses, Portage la Prairie, MB; navy bean flour – Grain characteristic might be explained by the differences in strand
Process Enterprises, Scarborough, ON. FIGURE 1. Strands of dried spaghetti made from 100% durum
semolina (A), 25% Millhouse (B), 25% CDC diameter. The yellow pea flour spaghetti was 0.1 mm thicker
• Canada Western Amber Durum (CWAD) wheat was roller milled than the navy bean flour spaghetti (1.74 compared to
into semolina using the CIGI Bühler pilot mill. McGwire (C), and 25% CDC Fibar (D) barley flours.
1.64 mm on average, respectively) suggesting that the yellow
pea spaghetti expanded more after extrusion than the bean
spaghetti (Table 4).
Pasta Processing • Firmness of the cooked navy bean spaghetti was comparable
• Barley flour was substituted for durum semolina at a level of to the 100% durum semolina spaghetti, whereas the yellow
25%. pea spaghetti was firmer (Table 4).
• Chickpea flour was blended with durum semolina at several • The yellow pea spaghetti was visually more yellow than the
levels (10-50%). spaghetti made from bean flour (higher b* value), but neither
• Yellow pea flour and navy bean flour were substituted with spaghetti was as bright (L* value) as the 100% durum
durum semolina at a level of 30%. semolina spaghetti (Figure 3 and Table 4). Speckiness was
• Barley flours blends were mixed (12 min) at a fixed absortion also more pronounced in the yellow pea spaghetti than navy
(32%). Spaghetti was processed on the CIGI lab scale pasta bean spaghetti.
press (NAMAD, Rome, Italy). Dough was pressed through a • The substitution of durum semolina with either yellow pea or
teflon spaghetti die (1.8 mm diameter), and cut by hand to TABLE 2. Quality attributes of WG barley spaghettia navy bean flour significantly increased the level of total
appropriate lengths. The spaghetti strands were dried using a dietary fibre in both spaghetti samples.
commercial scale Bühler batch dryer (Bühler, Uzwil, Switzerland)
using an 85°C drying cycle. 100% Mill- CDC CDC
• For the pulse flour blends, spaghetti was processed CWAD house McGwire Fibar
using a commercial scale Bühler Polymatic extrusion press Firmness (N)- FIGURE 3. Strands of dried spaghetti made from 100% durum
(Uzwil, Switzerland). Water was added to maintain a 80 kPa - Optimum 8.56 8.22 7.95 7.01 semolina (A), 30% yellow pea flour (B), and 30% navy
pressure at the extrusion head. Dough was pressed through - Overcooked 5.91 5.93 6.05 4.80 bean flour (C).
a teflon spaghetti die (1.8 mm diameter), and cut by hand to Cooking Loss (%) 5.33 5.67 5.83 7.17
appropriate lengths. Spaghetti was dried using the Brightness (L*) 72.3 63.5 62.3 62.0
commercial scale Bühler batch dryer using a 70oC drying cycle. Redness (a*) 2.03 7.02 7.49 7.84
Yellowness (b*) 57.3 44.0 42.1 42.3
Whole Grains (g/srvg) 0 19.2 19.2 19.2
Analysis of Flours β-Glucan (g/srvg) 0b 0.79 0.83 1.29
Protein, moisture, ash, β-glucan, starch, and dietary fibre contents Insoluble Dietary Fibre (g/srvg) 3.13b 3.36 3.79 3.76
were determined on the flours according to AACC standard
methods. The results are shown in Table 1 for barley flours.
Total Dietary Fibre (g/srvg)
a25% substitution level
3.13b 4.13 4.13 5.37
A B C
bFrom Canadian Nutrient File

TABLE 1. Analytical data for WG barley flours Chickpea Flour Spaghetti

• The addition of chickpea flour significantly increased the total TABLE 4. Quality attributes of WG yellow pea and navy bean
dietary fibre and protein content of the spaghetti (Table 3). spaghetti
Component (%) 100% CWAD Millhouse CDC McGwire CDC Fibar • As chickpea flour content increased, cooking loss increased; 100% 30% 30%
instrumental and sensory firmness increased probably CWAD Yellow Navy
Protein 12.2 12.6 10.6 13.9 because of increased protein content, and elasticity Pea Bean
Ash 0.67 1.51 1.66 1.90 decreased probably because of gluten dilution (Table 3). The
Firmness (N) -
Moisture 14.3 10.3 9.5 8.7 flavor intensity also increased with increasing chickpea flour.
• With increasing levels of chickpea flour, the spaghetti was - Optimum 10.73 11.05 10.58
β-glucan 0.0a 4.1 4.3 6.7
darker (lower L* values), less yellow (lower b* values) and had - Overcooked 6.86 6.44 6.81
Soluble Dietary Fibre 0.0a 4.0 4.7 8.4
more redness (higher a* values) (Figure 2 and Table 3). Brightness (L*) 72.3 69.1 68.2
Insoluble Dietary Fibre 3.9a 5.8 8.0 7.9
Redness (a*) 2.03 5.50 6.85
Total Dietary Fibre 3.9a 9.8 12.7 16.3
Yellowness (b*) 57.3 52.0 45.6
aFrom Canadian Nutrient File Total Dietary Fibre (g/srvg)a 3.13 6.68 7.57
aFrom Canadian Nutrient File
FIGURE 2. Colour of cooked spaghetti made with different
levels of chickpea flour (C=Control, 100% durum
Analysis of Spaghetti:
semolina)
• Cooking Time: Determined as the time when there was an
absence of a white core when a piece of spaghetti was
CONCLUSIONS
compressed between two Plexiglas plates. The potential to use WG barley flour and pulse flours in pasta
• Colour: Lightness (L*), redness (a*) and yellowness (b*) of applications shows promise provided that the levels of substitution
dried spaghetti was determined using a Minolta CR310 are reasonable. The use of barley varieties with normal starch
colourimeter (New Jersey, USA). contents are recommended. Flavour and textural properties were
• Cooking Loss: Calculated as the percentage of solids lost by negatively affected when levels of substitution exceeded 30% for
spaghetti during the time to cook to optimum. both barley and pulse flours. At levels between 20-30%, it was
• Texture: Firmness of the cooked spaghetti was determined possible to achieve a significant increase in dietary fibre without
using the TAHDi Texture Analyzer using a 25 kg load cell seriously affecting the processing and end-product quality.
(Stable Micro Systems; Surrey, UK) according to AACC Method
66-50.
• Sensory Evaluation: A trained panel rated the samples for
firmness, elasticity and flavour intensity using 15 cm
unstructured line scales.
ACKNOWLEDGMENTS
This work was funded by:
• The Advancing Canadian Agriculture and Agri-Food Program,
the Alberta Barley Commission, and the Canadian Wheat
Board.
• The Saskatchewan Pulse Growers, Manitoba Pulse Growers
and the Government of Canada.
Special thanks to CIGI technology staff (E. Sopiwnyk, K. Pizzi,
L. Bourré, G. Boux) and communications staff (A. Medwid).