Leguminosas como sustituto del trigo en la industria de las pastas.

Abstract

This bibliographic research aims to investigate the potential of legumes as substitutes for wheat in the pasta industry considering their chemical composition and sensory characteristics. Based on the descriptive analysis supported by scientific articles registered in a database, the result of the analysis of the chemical composition of legumes is known. The following chemical parameters stand out: humidity (8.06 ± 2.50%), protein (28.44 ± 10.71%), fat (4.24 ± 5.48%), ashes (4.75 ± 3.93%), crude fiber (9.58 ± 4.77%) and digestible carbohydrates (54.88 ± 18.90%), their standard deviation is high due to the inclusion of different types of legumes. They contain essential amino acids in certain flours such as quinchoncho flour, bean flour and lupine flour, highlighting lysine as the primary amino acid in legumes. Subsequently, the pasta formulations with the best results were analyzed regarding the organoleptic and nutritional properties. The percentage of substitution ranged between 6.67 and 30. The sensory parameters analyzed were: taste, appearance, consistency, hardness, stickiness, global appreciation and firmness. For the analysis of the chemical composition of the pasta, the following parameters are highlighted: humidity (9.61 ± 3.03%), protein (16.45 ± 8.28%), fat (1.73 ± 2.56%), ash (1.06 ± 0.55%), crude fiber (5.96 ± 3.72%) and digestible carbohydrates (75.58 ± 8.27%). There are minerals such as iron, calcium, magnesium, phosphorus, zinc, potassium and sodium and as an essential amino acid, lysine stands out. Pasta with less substitution is better accepted by consumers. The substitution of wheat semolina for others can generate important changes to consider in the nutritional and organoleptic properties. The higher the substitution is the greater necessity of including or starch gums that contain a greater amount of amylopectin to reduce the impact of the replacement of wheat co-products.