ArticleGels (Basel, Switzerland)2026
Rapeseed Protein-Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics.
Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Valorization of Rapeseed Meal: Production, Fractionation, and Utilization Routes.Foods (Basel, Switzerland) · 2026Review
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4 authors.
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Abstract
The aim of this study was to evaluate the possibility of using rapeseed protein-fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking quality. For this purpose, five formulations of rigatoni pasta were produced by partially substituting wheat flour with 0, 5, 10, 15, and 20% RPFC. Dough rheological behavior was assessed by frequency sweep and creep-recovery tests, while mixing and pasting behavior was evaluated using the Mixolab device. Microstructure was analyzed by scanning electron microscopy (SEM), and pasta technological and chemical parameters were determined using standard methods. All dough systems exhibited viscoelastic, gel-like behavior characterized by the dominance of the storage modulus (G') over the loss modulus (G"), confirming the formation of a structured gluten-based network. Moderate RPFC incorporation (5-15%) enhanced G', indicating reinforcement of the continuous protein-starch gel matrix and improved structural integrity and deformation resistance. Mixolab results showed a significant increase in water absorption and dough stability with RPFC addition, reflecting improved hydration and strengthening of the gel-forming protein network. SEM observations confirmed the development of a more compact and continuous starch-protein gel system, associated with reduced stickiness and improved structural cohesion. However, higher RPFC levels (15-20%) disrupted the continuity of the gel network, leading to increased cooking losses (8.8-10.4%), higher fracturability, and reduced firmness of cooked pasta. According to the data obtained, RPFC represents a promising functional protein ingredient for gel-like food systems such as cereal-based products, particularly pasta. These findings offer feasible formulation strategies and support its use as a sustainable, high-quality plant protein ingredient in pasta production.
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