Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta

Summary Protein‐enriched gluten‐free pasta was prepared from oat starch‐rich endosperm (SRE), which was substituted with different proportions of oat protein concentrate (OPC) and/or faba protein concentrate (FPC) fractions in order to obtain a similar protein content (18% and 35%). Accordingly, the health claims ‘source of protein’ and ‘high protein’ were achieved. Pasta with OPC and FPC had lower optimal cooking time (8 and 6.3 min), cooking loss (6% and 10.2% dm) and water absorption (152% and 147%) than control SRE pasta (9.3 min; 12.3% dm and 185%). Addition of protein concentrates produced an increase in hardness and chewiness of spaghetti. The glycaemic index of pasta was lowered by the addition of protein ingredients, the lowest value being achieved with FPC. In vitro protein digestibility of pasta increased up to 3.5% for OPC and up to 7.1% in case of FPC addition. The most protein‐digestible pasta was that with FPC addition to reach 35% protein content.