Rheological and nutritional profile of spaghetti and bread fortified with hemp flours

Abstract

In recent years, the demands of food consumers have changed considerably. Food today is not only intended to satisfy hunger and provide the necessary nutrients, but also to prevent food-related diseases and improve the physical and mental well-being of consumers. Functional foods are formulated to contain healthy components, which when consumed daily as part of the diet, can have beneficial health effects. Cereal-based products, especially pasta and bread, are well suited for adding nutrients. Both bread and pasta, traditionally produced using durum wheat flour, can be prepared also using "non-wheat flours" in variable percentages or by incorporating food by-products, capable of increasing their nutritional value [1]. Unfortunately, fortification often affects the quality of cereal-based products, in terms of texture, color, cooking quality and sensory properties. Therefore, one of the main challenges of the food industry is to increase the healthiness of foods without sacrificing sensory attributes. In this study the rheological and chemical qualities of spaghetti and bread samples were evaluated, obtained by using a durum wheat cultivar, called "Ciclope", fortified with different percentages of hemp flour, called "Futura 75". The hemp flours, obtained after grinding the seeds and the subsequent separation of the oil, were sieved at 0.530 mm (Hemp -1) and 0.236 mm (Hemp -2).