Flavor and Texture as Critical Sensory Parameters of Consumer Acceptance of Barley Pasta
F. Sinesio (1), F. Paoletti (1), M. G. D’Egidio (2), E. Moneta (1), N. Nardo (1), M. Peparaio (1), and F. J. Comendador (1). (1) Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Roma, Italy. (2) C.R.A., Istituto Sperimentale per la Cerealicoltura, Roma, Italy. Cereal Foods World 53(4):206-213.
The worldwide utilization of barley as an ingredient in food products like pasta or bread is appealing for its high content of beta-glucan, whose positive effect in the prevention of cardiovascular disease and glycemic response is well known. Pasta samples prepared with semolina (WS) and barley flour (BF) at different substitution levels (10, 20, and 30%) were assessed for their sensory and textural properties using low and high temperature drying cycles. Consumer acceptance of different pasta samples was evaluated in order to find the best balance between perceived flavor/texture and nutritional properties (beta-glucan content). Consumer liking for samples processed at low drying temperature (LT) tended to decrease with the increasing barley content, although only the sample containing 30% of barley was significantly less accepted. On contrast, pasta samples dried at high temperature (HT) were well accepted at all barley levels. A partial substitution of durum wheat semolina with barley flour in proportion of about 20–30%, provided that it is dried at HT, does not significantly affect the sensory quality, and it could be an effective way to increase soluble fiber intake (beta-glucan content) in populations. An intake of one serving/day of 100 g of pasta supplemented with 30% barley in the flour mixture (WS/BF 70:30) could be suggested to provide a good level of daily soluble fiber necessary for achieving its functional effect.