Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

Abstract D‐optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (MP). Multigrain flours were considered as the independent variables evaluated with respect to three response variables containing hardness and the amount of protein and fiber. Quadratic, linear, and linear models were chosen to explain the hardness and the amount of protein and fiber of the MPs, respectively. In optimal formulation of MP, that is, SF (57.34%,), DSF (14%), WQF (11%), WRF (7.54%), WOF (5.61%), WBF (2.51%), and RF (2%), the content of fiber and protein enhanced more than 4.12 and 1.34 times compared with SP, respectively. Therefore, according to the European Union law, it can be claimed that this pasta is a source of fiber. As the amount of protein and fiber increased, the hardness and optimal cooking time decreased, while the cooking loss increased. After cooking, MP was murkier and less yellow in color. The 2, 2‐ diphenyl‐ 1‐ picrylhydrazyl (DPPH) inhibition activity of the MP was about 2.5 times higher than the SP. Analysis of the antioxidant properties of the samples after cooking showed that the DPPH inhibition activity of the SP and MP reduced. The results indicated that the overall acceptability of MP was higher than SP. Based on our findings, these multigrain flours are probable to be applied as nutritious complements in the pasta industry to improve the functional characteristics