Application of vegetable concentrates and powders in coloured pasta production

Sobota, Aldona; Wirkijowska, Anna; Zarzycki, Piotr

doi:10.1111/ijfs.14521

Cited by 38 publications

(34 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During cooking, water penetrates the pasta structure more easily and the uncovered starch is more susceptible to leaching, thus increasing cooking losses [ 19 ]. A similar tendency was noted by Sobota et al [ 33 ] in pasta enriched with vegetable components. The authors noted higher cooking losses in the case of pasta enriched with vegetable powders, which were characterized by higher dietary fiber content and higher granulation than vegetable concentrates.…”

Section: Resultssupporting

confidence: 88%

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

et al. 2021

Self Cite

View full text Add to dashboard Cite

Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.

show abstract

Section: Resultssupporting

confidence: 88%

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The rotational speed of the screw of the pasta extruder was 48 rpm. The pasta samples were dried at a controlled temperature and humidity in a pasta dryer EAC30-LAB (ItalPast, Parma, Italy) in conditions described previously by Sobota et al [ 42 ].…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

Self Cite

View full text Add to dashboard Cite

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

show abstract

“…These changes can lead to a reduction in loss of solids, increase in nutritional value, and improve other important properties and components of fresh pasta (Sobota et al, 2020).…”

Section: Fresh Pasta Characteristicsmentioning

confidence: 99%

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Filho

Santos

Silva

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9-13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4-1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1-4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement:• The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components;• Soy flour contributed with the yellow color of fresh multigrain pasta;• Fresh multigrain pasta can be more al dente as expected for fresh pasta.

show abstract

Application of vegetable concentrates and powders in coloured pasta production

Cited by 38 publications

References 31 publications

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Contact Info

Product

Resources

About