The Amino Acid Composition of Unconventional Poly-Cereal Flour for Pasta

Pasta producers know three pasta formulations for making pasta products with the increased nutritional and biological value from unconventional poly-cereal raw materials. These pasta formulations composite flour mixtures of cereal/legumes with added dry wheat gluten. The flour mix was formulated through the design method that allows regulating the content of nutrients in the product to meet the requirements of rational and adequate nutrition and provide a therapeutic and preventive effect. This article explores the drying kinetics of pasta from unconventional raw materials and reports on the quality and consumer properties of pasta. Results show that with the percentage of dry wheat gluten increasing in the poly-cereal flour mix, the percentage of both essential and non-essential amino acids in the mix also increases. Formulation No. 1 provides a mix with the maximum percentage of amino acids in it. The said maximum is significantly higher than the total concentration of amino acids (% by weight) in a mix made according to formulations No. 2 and No. 3. The increase in dry wheat gluten from 15% to 35% leads to a sharp increase in the concentration of essential amino acids (tryptophan and lysine). A significant increase in other essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine) was not detected.