The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta

Spaghetti pasta is a popular food; different ingredients than wheat have been explored to increase their nutritional value, the use of mesquite flour with pea protein remains unexplored. This study aimed to evaluate the impact of substituting semolina with mesquite pod flour and pea protein isolate on the techno-functional properties of spaghetti. Spaghetti was prepared using semolina hydrated to 35–40%, (15 cm strands), dried at 50 or 60 °C until 7–8% moisture. Semolina was substituted (0–30%), with pea protein isolate (PPI) (0–20%) and mesquite flour (0–25%). Guar and xanthan gum were added (0–1%). Proximate analysis, trypsin inhibitors, culinary properties, water absorption, texture profile, color, soluble protein, protein, starch digestibility, Raman and confocal microscopy were performed. The legume incorporation increased the protein content and digestibility of the pasta. Although the culinary properties were affected by legume substitution, levels of 75–85% substitution yielded acceptable results. Spaghetti containing PPI and mesquite flour, dried at 60 °C, showed similar secondary protein structure compared to the control. However, mesquite flour notably altered the color of the pasta. The combination of PPI, mesquite flour, and hydrocolloids improved protein availability while reducing available starch and enhancing the nutritional quality of the spaghetti.