A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Abstract

Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta-analysis was conducted to quantify the impact of enrichment and process specifications on the quality attributes of pasta. A literature search revealed 66 studies on enriched pasta. Process specifications and quality attributes, namely proximate composition, dough, drying, cooking, and mechanical properties, color, and sensory attributes, were extracted from the studies and compiled in a data set. Analysis of the data set revealed significant differences between pasta enriched with high-fiber ingredients and pasta enriched with pulse flour. High-fiber ingredients generally preserved the quality attributes of pasta more effectively than pulse flour. Comparisons based on the drying temperature showed that high drying temperatures generally improve the cooking properties of enriched pasta. Sensory evaluations indicated that enrichment levels below 10% generally do not affect consumer acceptance, but higher enrichment levels significantly decrease it. Pearson correlation coefficients showed that the gelatinization temperature and Farinograph properties are useful indicators of the mechanical properties and sensory attributes of pasta. The meta-analysis revealed the need to better understand the impact of the processing history of the enrichment ingredient on the quality attributes and the health benefits of enriched pasta.

Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta

“…(), and the protein content (12% DM) was similar to Mercier et al . (), and similar to the semolina powder composition reported by USDA (). BLP protein and fat content results (Table ) were consistent with Fornias (), and ash content results were similar to Cardoso‐Santiago & Arêas ().…”

“…Kadam & Prabhasankar () added 30% shrimp meat into pasta which increased the protein content to 15.7% and adding 45% beef emulsion to pasta raised the protein to 15.5% on dry matter basis (Liu et al ., ). The protein content of the fortified pasta in this research was higher than these studies and above the average protein content of 17.3% in a meta‐analysis of fortified pasta (Mercier et al ., ).…”

“…All colour values of the fortified pasta (Fig. ) were within the range of an earlier pasta meta‐analysis (Mercier et al ., ). Both cooked and fresh control pasta colour values were in the range previously published by Liu et al .…”

Trends in research on durum wheat and pasta, a bibliometric mapping approach

“…Finally, the blue cluster (139 terms) includes terms related to food and nutritional aspects (e.g., “bread,” “consumer,” “nutrient,” “health,” “disease,” and “benefit”). Several studies have focused on the positive nutritional profile of pasta product and its role as good vehicle for functional ingredient addition (Mercier et al, 2016). The beneficial effect of the consumption of whole grain has also been highlighted, attributable to the biologically active compounds and to the antioxidant activity present in the various components of the kernel (Gani et al, 2012).…”

“…Many studies have also focused on the possibility of adding functional ingredients into pasta to improve and increase its original nutritional value (Bustos, Perez, & Leon, 2013; Marconi & Carcea, 2001). Moreover, various materials (e.g., vegetable, legumes, and nonwheat ingredients) have been used to produce pasta for consumers with intolerance or allergies symptoms to wheat (Lucisano, Cappa, Fongaro, & Mariotti, 2012; Mercier, Moresoli, Mondor, Villeneuve, & Marcos, 2016).…”