Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Abstract

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

“…The escalation of this phenomenon is well illustrated in pasta with 10% spirulina (Figure 2B). A similar phenomenon was observed when pasta was enriched with dried and powdered fruits and vegetables [24].…”

“…When pasta or bread are enriched with some plant or animal materials, various color changes are obtained [12,13,25,26]. According to the literature, these changes are not always acceptable to the consumer and may be rejected despite the increased nutritional value associated with the health benefits [24]. But in our experiment, it was possible to meet the increased nutritional value of pasta with good consumer acceptance.…”

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

“…At a high amount, fiber often negatively influences the cooking properties of pasta due to the disruption of the starch-protein matrix dough during dough mixing and can swell rapidly during pasta cooking [40]. On the other hand, some nontraditional ingredients with high fiber content can have no negative effect on the quality of pasta or even increase its cooking quality [2,42]. An important cooking property that determines the texture of pasta is its ability to increase weight.…”

“…In the present study, significantly (p < 0.05) higher WII was found for B15 and B20 samples compared to CP, while the values determined for CP, B1, B5, and B10 samples did not statistically differ (Table 3). It must be mentioned that WII depends on the ingredients used for pasta preparation [2], pasta cooking time [43], and the method used for pasta drying [44].…”

“…Classic pasta is characterized by a high content of starch, with minor amounts of dietary fiber, vitamins, and minerals; however, its nutritional and health value can be improved by enrichment with different raw materials [1]. In particular, over the past few years, various plant by-products, which are a cheap source of fiber and biologically active compounds, have been added to WP [2]. Schettino et al [3] attempted partial replacement of semolina with brewers' spent grain in order to improve the chemical composition and antioxidant properties of pasta.…”