What question did this study set out to answer?

This study aims to optimize a functional pasta formulation by replacing wheat flour with lupin and flaxseed flours while evaluating quality and acceptance.

August 13, 2026Plant Foods for Human NutritionOpen Access

Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes

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Implication

Randomized trial evaluates technological and sensory qualities of pasta reformulated with plant-based flours, indicating promising enhancements.

Key Points

This study aims to optimize a functional pasta formulation by replacing wheat flour with lupin and flaxseed flours while evaluating quality and acceptance.
Optimized formulation using 2² central composite rotatable design with LF (2-12%) and FF (5-15%) as independent variables.
Evaluated instrumental color, cooking properties, texture, total soluble phenolic compounds, antioxidant capacity, and sensory acceptance.
Enriched pasta showed significantly higher total soluble phenolic compounds and antioxidant capacity compared to control.
Optimal formulation identified at 12.0% lupin flour and 12.13% flaxseed flour achieved an overall desirability of 77.3%.
Sensory evaluation revealed moderate to high acceptance, with texture being a critical factor for consumer approval.

Cite This Study

A 2026 study studied this question.

synapsesocial.com/papers/6a7d76172b0e0cff3f63f2e2 https://doi.org/10.1007/s11130-026-01557-2

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Implication

Randomized trial evaluates technological and sensory qualities of pasta reformulated with plant-based flours, indicating promising enhancements.

Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes

Discussion

Member takes

Implication

Key Points

Cite This Study

Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes

Discussion

Member takes

Implication

Key Points

Cite This Study

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