Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

Padalino, Lucia; Mastromatteo, Marcella; Lecce, Lucia; Spinelli, Sara; Contò, Francesco; Nobile, Matteo Alessandro Del

doi:10.1111/ijfs.12453

Cited by 53 publications

(80 citation statements)

References 32 publications

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“…In terms of firmness no differences among samples were recorded, even though a little increase was found in pasta with fine particles because these particles contain more protein than coarse particles of tomato peels. Padalino [12] also found that the high protein content of pea flour increased pasta hardness due to low hydration of starch granules. Most probably, during cooking, the protein can link to most of the water molecules, leaving less water to swell the starch phase [24].…”

Section: Step 2 Effects Of Tomato Peels Particles Size On Spaghetti Qmentioning

confidence: 95%

“…Subsequently, the pasta was dried in a dryer (SG600; Namad). The process conditions were in according Padalino [12].…”

Section: Spaghetti Preparationmentioning

confidence: 99%

“…The cooking loss, the amount of solid substance lost to cooking water, was determined according to the AACC approved method 66-50. The swelling index and the water absorption of the cooked pasta (grams of water per gram of dry pasta) were determined according to the procedure described by Padalino [12].…”

Section: Cooking Qualitymentioning

confidence: 99%

“…The hardness (mean maximum force, N) and adhesiveness (mean negative area, Nmm) were measured in according to the procedure described by Padalino [12]. Six measurements for each spaghetti sample were performed.…”

Section: Cooking Qualitymentioning

confidence: 99%

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Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

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The goal of the study is to investigate the impact of the incorporation of by-product (tomato peels) on durum wheat whole-meal spaghetti. To the aim, different amounts of tomato peels flour were added to pasta dough until the overall sensory quality reached its threshold (peels flour at 15% TP). Moreover, the effect of different particle sizes of tomato peels addition on sensory quality of pasta was also evaluated. The increase of particle sizes determined a decline of pasta sensory quality. So, samples enriched with fine particles showed high sensory quality, a more acceptable cooking quality and the lowest value of starch digestibility. The utilization of fine particles of tomato peels seems to be useful to enhance the spaghetti quality. Therefore, fine particles allowed obtained fortified pasta with acceptable sensory properties.

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Section: Step 2 Effects Of Tomato Peels Particles Size On Spaghetti Qmentioning

confidence: 95%

“…Subsequently, the pasta was dried in a dryer (SG600; Namad). The process conditions were in according Padalino [12].…”

Section: Spaghetti Preparationmentioning

confidence: 99%

Section: Cooking Qualitymentioning

confidence: 99%

Section: Cooking Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

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show abstract

“…A introdução de diferentes farinhas vem sido incluídas em sua formulação, proporcionando também uma funcionalidade nas farinhas utilizadas (Feitoza et al, 2014;Padalino et al, 2014;Sereewat et al, 2015;Vieira et al, 2015). A mais expressiva diferença entre os teores físico químicos analisados no macarrão tipo talharim é o teor de betacaroteno, como consequência da adição de 20% de farinha de batata-doce biofortificada em sua formulação.…”

Section: Farinha De Batata-doce Beauregard Punclassified

Qualidade de macarrão tipo talharim elaborado com farinha de batatadoce Beauregard

et al. 2017

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Resumo -O consumo de alimentos biofortificados é uma alternativa de inclusões de nutrientes na dieta alimentar, sobretudo para idosos e crianças. A batata-doce da variedade Beauregard, de polpa alaranjada apresenta um maior teor de betacaroteno, que consequentemente proporciona benefícios na saúde dos consumidores. Desta forma, o objetivo do trabalho foi desenvolver um macarrão com farinha de batata-doce biofortificada Beauregard e avaliar suas características físico-químicas. Para o desenvolvimento do novo macarrão, substituiu-se 20% de farinha de trigo por farinha de batata-doce biofortificada. O macarrão contendo farinha biofortificada, apresentou 89 vezes a mais o teor de betacaroteno, e 2.6 vezes maior o teor de cinzas quando comparado com macarrão produzido com farinha de trigo. A ingestão desses nutrientes melhora a imunidade e diminui a incidência de doenças degenerativas como câncer, doenças cardiovasculares, catarata e degeneração macular, devido seu alto teor de betacaroteno. Palavras-chave: Vitamina A; Betacaroteno; Nutriente; Beauregard. Quality of past prepared with Beauregard sweet potato flourAbstract -The consumption of biofortified foods is an alternative of inclusion of nutrients in the diet, especially for the elderly and children. The sweet potato of the Beauregard variety of orange pulp has a higher content of betacarotene, which consequently provides benefits to the health of consumers. In this way, the objective of the work was to develop a past with biofertified potato flour Beauregard and to evaluate its physical-chemical characteristics. For the development of the new pasta, 20% of wheat flour was replaced with biofortified potato flour. The pasta with biofortified flour, presented 89 times the betacarotene content, and 2.6 times. Intake of these nutrients improves immunity and decreases the incidence of degenerative diseases such as cancer, cardiovascular diseases, cataracts and macular degeneration due to their high betacarotene content.

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Environmental life cycle assessment for improved management of agri-food companies: the case of organic whole-grain durum wheat pasta in Sicily

Zingale

Guarnaccia

Timpanaro

et al. 2022

Int J Life Cycle Assess

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This study was developed to address the environmental issues associated with a high-quality pasta production process, as the essential starting point to identify the related hotspots and the feasible improvement potentials. Methods To this endPrimary data were collected in a small-size Sicilian pasta factory Senatore durum wheat landrace is cultivated and later is processed into whole-meal semolina and pasta, whilst secondary data were extrapolated from Ecoinvent v. 3.5 database, as available in the SimaPro 9.1.0.11 software. The environmental profile of pasta was assessed by adopting the EPD (2018) (v 1.01) impact assessment method, which is required for use in case of Environmental Product Declarations (EPDs). The environmental profile of pasta was analysed in terms of four different impact categories, namely global warming, eutrophication, acidification, and photochemical oxidation, as recommended by the PCR 2010:01 Uncooked pasta, developed in the framework of the International EPD System. ResultsThe obtained results, expressed in the form of equivalent indicators, suggest that cultivation is the phase contributing the largest impacts for all the midpoint categories considered by the LCIA method. In addition, it was observed that the contributions assessed in this study are highly comparable and aligned with those contained in the EPDs published in the pasta sector, specifically for the cultivation phase, which performs similarly to the only case of organic pasta EPD amongst those developed. ConclusionsAt the end, the study suggested that the cultivation of ancient varieties and landraces in organic and lowinput farming systems have a large potential for reducing the environmental impact of pasta. Finally, although specific, the results of the study may be of interest to researchers, LCA practitioners, farmers and producers, policymakers, and other stakeholders, and could support the implementation of environmental labels.

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Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

Cited by 53 publications

References 32 publications

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Qualidade de macarrão tipo talharim elaborado com farinha de batatadoce Beauregard

Environmental life cycle assessment for improved management of agri-food companies: the case of organic whole-grain durum wheat pasta in Sicily

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