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June 26, 2026GelsOpen Access

Rapeseed Protein–Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics

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Authors

MAMarina AxentiiGCGeorgiana Gabriela CodinăJAJuan E. Andrade

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Overview

Randomized trial evaluates rapeseed protein-fiber concentrate effects on pasta quality, highlighting its potential as a sustainable ingredient.

Key Points

  • This study aims to evaluate the use of rapeseed protein–fiber concentrate as a functional ingredient to enhance wheat pasta quality.
  • Five formulations of rigatoni pasta were created with varying RPFC levels (0-20%) substituting wheat flour.
  • Dough rheology was assessed using frequency sweep and creep–recovery tests.
  • Microstructural and cooking qualities were analyzed using scanning electron microscopy and standard methods.
  • Moderate RPFC incorporation (5-15%) improved dough stability and gel integrity, enhancing cooking quality.
  • Higher RPFC levels (15-20%) increased cooking losses (8.8-10.4%) and reduced firmness of pasta.
  • SEM analysis showed a more compact starch-protein gel system at moderate RPFC levels, while higher levels disrupted continuity.

Cite This Study

Axentii et al. (2026) studied this question.

synapsesocial.com/papers/6a3e1a93030ad1a9b3092fa2https://doi.org/10.3390/gels12070560
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