Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity

Jelena Filipović¹, Lato Pezo², Nada Filipović¹, Vladimir Filipović^1, , Jovana Brkljača¹ and Aleksandra Jevtić-Vukmirović³

¹University of Novi Sad, Institute for Food Technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

²University of Belgrade, Institute of General and Physical Chemistry, Studentski Trg 12 - 16, 11000 Beograd, Serbia

³High Agricultural food School of Professional Studies, Ćirila i Metodija 1, 18400 Prokuplje, Serbia

Cite this paper:
Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Jovana Brkljača and Aleksandra Jevtić-Vukmirović. Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity. Journal of Food and Nutrition Research. 2014; 2(4):167-173. doi: 10.12691/jfnr-2-4-6

Abstract

This paper investigates the effect of inulin (0, 5 and 10%) and liquid egg quantity (0, 124 and 248 g/kg, equal to 0, 3 and 6 eggs respectively) on the technological quality of spelt pasta to obtain new products with altered nutritional properties. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Standard score analysis is applied for accessing the contribution of eggs and inulin content to spelt pasta quality. Maximum score (0.75) for explaining nutritive (protein, lipids, carbohydrates), textural and colour characteristics are experienced with pasta having 248 g/kg eggs and 5 % inulin content, while pasta with 10% of inulin and no eggs showed the worst score result (0.25). Egg quantity strongly influence texture properties (maximum values obtained were: 4087.15 g for hardness, with 248 g/kg eggs and no inulin; 6.37 gsec, for adhesiveness, with 10% inulin and no eggs added; 18.30 gsec for toughness with 124 g/kg eggs and no inulin). Inulin showed influence on pasta colour (maximum values have been observed with 248 g/kg eggs and 10% inulin content). Statistical analysis point at the versatile beneficial contributions of eggs in whole meal spelt pasta enriched with inulin enabling the optimization of pasta dough formula.

Keywords:
inulin HPX eggs spelt pasta quality statistical analysis

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