Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

Formulation optimization and characterization of functional Kemesha

This study aimed to enhance Kemesha by incorporating a blend of composite flours, including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC (Carboxymethyl cellulose), and common wheat flour. Additionally, a D-optimal design was employed to optimize the formulation and achieve the desired outcome. Protein, fibre, total carotenoid content, and firmness were responses for optimizing Kemesha formulation. The numerical optimization and model validation results indicated that it is feasible to use a flour composition of 63.00 g common wheat flour, 19.01 g germinated haricot bean flour, 14.51 g ultrasonicated fine-milled pumpkin flour, and 3.48 g carboxymethyl cellulose (CMC) per 100 g of flour to prepare Kemesha with desirability of 0.596. The proximate composition analysis results showed that the optimized Kemesha had higher levels of fibre, ash, and protein compared to the control Kemesha, whereas the carbohydrate content was significantly lower. The studies on color estimation revealed that the yellow color of the product was slightly increased during the optimization of Kemesha (15.09-31.09), while the brightness index was reduced from 89.38 to 74.44. Compared to the control kemesha, the optimized Kemesha had a total phenolic, flavonoid, and carotenoid content of 7.47, 3.67, and 149.20 times greater. The cooking loss (4.95%) and water absorption (220.68%) of optimized Kemesha were improved compared to control Kemesha. The composite significantly improved the sensory qualities of both raw and cooked Kemesha, including surface smoothness, resistance to break, appearance, texture, color, and overall acceptance.