Investigation of the Cheological, Chemical, Cooking and Sensory Characteristics of Spaghetti Enriched with Lentil Flour

Recently increasing the nutritional value of spaghetti is significantly important. Lentils are a good source of nutrients and protein. They contain high levels of vitamins and have antioxidant properties. In this work, spaghetti was made from semolina, containing 5%, 10%, 15% lentil flour. Rheological, chemical, cooking and sensory characteristics were measured. Rheological evaluations showed that by increasing the lentil, content of dough stability, starch gelatinization, the stability of the hot –formed gel, starch retrogradation, gluten strength increased. According to chemical analysis of spaghetti, increasing the level of lentil improved protein and fibre contents but moisture content did not changed significantly. Also by increasing the lentil, content of ash were increased. Results showed that the addition of lentil flour increased cooking time and cooking loss. Sensorial evaluation showed that the spaghetti enriched with lentil flour up to 5% had very good quality and this blend can successfully be used in nutritionally valuable spaghetti formulation.