Aptitudes technologiques et culinaires de pâtes alimentaires enrichies au germe de blé.

Abstract

The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product. Response surface methodology was used for the optimization of wheat germ enriched pasta. A central composite design with two factors (Germ-Hydration) and five levels was employed. The intervals of both factors (Germ-Hydration) are respectively [0-24.99] % and [49-59] %. The enrichment of our formula with 20 % of wheat germ causes an increase of 1.27 times in protein content and 3 times in lipid content. Essay of pastification of the couples (Germ-Hydration) resulting from the optimum domains shows a good technological feasibility. The optimum domains delimited after superposition of the degree of desintegration and color indices contours, on the witness level are: 1- Treatment at 90°C: [11.61-24.99] % Germ and [51.52-56.47] % water; 2- Treatment at 121°C: [21.34-24.99] % Germ and [49- 50.47] % water. The culinary quality assessment tests of the couples (Germ-Hydration) resulting from the optimum domains gave pasta with cooking loss (degree of disintegration) and color indices similar to those found in literature. Wheat germ enriched pasta presents lower cooking times than those of the lab witness or the commercially available. In general, wheat germ enriched pasta caused a higher increase in cooking loss when compared with witnesses. On the other hand, a good swelling of the enriched pasta has been recorded. Although good technological feasibility of the pasta enriched with wheat germ, it is important to study all the heat treatments applied in order to ensure the best enzymatic stability of the products manufactured during time. The triangular test showed the existence of a significant difference between the various pasta. The test of classification per row, showed in its turn, that the pasta made within the framework of our study and enriched with wheat germ are well appreciated and noted better by the tasters compared to the witness because of their good organoleptic qualities. Whether it was dried or cooked wheat germ enriched pasta, the preferred one corresponds to the couple (Germ-Hydration): (19.48- 54.28) %.