Bresciani, A., Giuberti, G., Cervini, M. and Marti, A. (2023) Using Pre-Gelatinised Red Lentils in Pasta Production: Connecting Starch Features and Pasta Cooking Behaviour. International Journal of Food Science & Technology, 58, 1803-1809.
https://doi.org/10.1111/ijfs.16312

has been cited by the following article:

• TITLE: Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.))

  AUTHORS: Maurice Jean François Sylvestre Lopy, Ndèye Fatou Ndiaye, Malick Mbengue, Mamadou Salif Sow, Abdou Diouf

  KEYWORDS: Pasta, Tubers, Cereals, Legumes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.5, May 30, 2024

  ABSTRACT: This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.