Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and <i>in‐vitro</i> antioxidant release from the pasta

Abstract

Summary The production of dehulled mung bean seeds generates a by‐product which includes husk particles and finely broken endosperm. In this study, the mung bean by‐product flour (MBBF) was used as an antioxidant dietary fibre ingredient for pasta formulation. Increase in MBBF ratio in the pasta recipe from 0% to 25% enhanced total dietary fibre and total phenolic of the product by 4.2 and 4.5 times, respectively; in addition, the cooking loss of pasta increased while its optimal cooking time and swelling index were reduced. The pasta samples supplemented with MFFB had increased hardness but decreased cohesiveness, tensile strength, and elongation rate. The pasta samples incorporated with 10–20% MFFB were accepted by consumers and could be considered as a high‐fibre food product since their total dietary fibre content was varied from 7.5 to 13.5 g/100 g. The pasta cooking decreased its chlorophyll content but improved the phenolic level. At 20% MFFB level, the 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity and ferric‐reducing antioxidant power of the product released at the in‐vitro intestinal step were 2.2 and 6.8 times, respectively, higher than those of the undigested cooked pasta. MBBF is a potential antioxidant dietary fibre ingredient to produce healthy pasta and the use of this by‐product would contribute to sustainable development of circular economy in the near future.

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