Pasta: The application of texture analysis on the latest developments

What are the new ingredient and product ideas in pasta and noodle product research, development and production and how can a Texture Analyser be applied?

The pasta and noodle industry continually evolves to meet consumer demands, dietary needs, and culinary trends and sustainability concerns. Here are some of the newer ingredient and product ideas in pasta and noodle research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

Alternative Flours: In response to gluten-free and low-carb demands, many companies have developed pastas and noodles made from alternative flours such as chickpea, lentil, quinoa, brown rice, and even cauliflower.

• Legume-based pastas: Lentil, chickpea, and black bean pastas offer a gluten-free alternative with higher protein content.
• Vegetable-infused pastas: Spinach, beetroot, carrot, and zucchini have been used to add flavor, nutrition, and colour.
• Ancient grains: Quinoa, amaranth, spelt, and Kamut® are being incorporated for their rich nutrient profiles.
• Pseudocereals: Buckwheat noodles (like soba) are gaining global popularity.

Example: Pumpkin flour effects on antioxidant activity, texture, and sensory attributes of flat tubers noodle

Functional Ingredients: Adding ingredients that provide specific health benefits, such as spirulina for additional protein or omega-3 fatty acids, or prebiotic fibres for digestive health.

• Protein-enriched pastas: Adding ingredients like whey or plant-based proteins caters to the fitness-conscious crowd.
• Fibre-enhanced pastas: Incorporation of ingredients like inulin or oat bran to boost dietary fibre content.
• Omega-3 enriched pastas: Using chia seeds or flaxseeds for an omega-3 boost.

Example: Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30

Diet-specific Noodles: Innovations for those following a low-carb or ketogenic diet, such as shirataki noodles made from the konjac plant.

• Keto-friendly pastas: Made using almond flour, coconut flour, or other low-carb ingredients.
• Paleo pastas: Ingredients like cassava or almond flour cater to the paleo diet followers.
• Low-glycemic index pastas: Targeting diabetics or those watching their sugar intake.
• Reduced salt or sodium noodles: For health-conscious consumers.

Example: Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles

Vegan and Plant-based: Pasta and noodles that cater to vegan consumers, avoiding any animal-derived ingredients.

Example: Effect of vegetable juice, puree, and pomace on chemical and technological quality of fresh pasta

Allergy-friendly: Pasta and noodle varieties that are suitable for consumption by those with allergies such as nut-free and gluten-free. 

Example: Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles

Sustainable Ingredients: Using sustainable farming practices for wheat or other grains and ensuring eco-friendly packaging, as well as using by-products where possible.

• Algae-based pastas: Seaweed or spirulina can be used both for their nutritional benefits and sustainability.
• Insect-based pastas: Pasta made from cricket flour or other insect flours is being explored for its protein content and sustainability.

Example: Durum wheat fresh pasta fortification with trub, a beer industry by-product

Ready-to-Eat & Convenience: Ready-to-eat or easy-to-prepare fresh pasta and noodle products for convenience.

• Pre-cooked or flash-frozen pastas: For quicker meal preparation.
• Meal kits: Offering complete pasta meal solutions with sauces and seasonings.

Example: Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

Multi-sensory Experiences: Pasta and noodles that offer unique textures, colours (using natural ingredients like beetroot or spinach), or flavour profiles.

• International flavours: Incorporating global tastes, like curry-flavoured noodles or Mediterranean herb-infused pastas.
• Spicy variants: With the rise of spicy food trends, chili-infused noodles or pastas can cater to this demand.

Example: Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta

Fortified Pastas:

• Vitamin and mineral fortification: Such as iron, vitamin B, or calcium to enhance nutritional value.

Example: Silkworm pupae derivatives as source of high value protein intended for pasta fortification

Artisanal and Handmade Noodles: Rediscovering and promoting traditional pasta and noodle varieties from specific regions, using traditional production methods

Example: Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

These innovations highlight the industry's response to consumer demand for healthier, sustainable, and diverse pasta and noodle options. As dietary needs and preferences evolve, we can expect even more creative approaches in pasta and noodle R&D.

Using a Texture Analyser in Pasta and Noodle Development:

The integration of the Texture Analyser in pasta and noodle product research and development introduces a range of valuable applications that contribute to the optimisation of these staple foods. Assessing cooking qualities, such as determining the ideal cooking time and evaluating structural integrity during the cooking process, is pivotal to achieving the desired texture. Elasticity and firmness, especially crucial for noodles, can be precisely quantified by the Texture Analyser, shedding light on stretching and breaking forces. Addressing stickiness, an undesirable attribute in cooked pasta and noodles, is facilitated through precise measurement using the Texture Analyser.

In the realm of Asian noodle varieties, the Texture Analyser proves invaluable in gauging biting characteristics, a texture metric crucial for achieving chewy consistencies in certain noodles. The ability to measure bite or snap offers insights into the firmness or tenderness of pasta and noodles. Swelling and water absorption, indicating how much the product expands and absorbs water during cooking, are also quantifiable attributes. The Texture Analyser's role extends to quality control, ensuring consistent texture across batches to provide a uniform consumer experience. Moreover, when introducing new ingredients or altering ingredient ratios, formulation testing is supported by the Texture Analyser to understand the resulting textural impact.

Shelf-life studies gain importance, particularly in fresh or ready-to-eat products, as the Texture Analyser aids in tracking potential textural changes over time. In the domain of pasta and noodle product research and development, the Texture Analyser emerges as a vital tool, enabling meticulous analysis and contributing to the creation of products that meet consumer expectations for taste and texture. By combining innovative ingredients and products with scientific tools like Texture Analysers, the pasta and noodle industry can ensure they produce high-quality products that meet modern consumer demands. 

Find out more about typical tests that a Texture Analyser can perform for pasta and noodle texture measurement.

Request an article about how to apply a Texture Analyser to pasta and noodle product testing.

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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