Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Abstract

Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

“…This article is protected by copyright. All rights reserved Cooking properties which are used to assess the pasta quality are optimum cooking time, cooking loss, water absorption index, and swelling index (Nilusha et al, 2019). One of the first technological parameters evaluated after pasta production is usually the optimum cooking time (OCT), defined as the time necessary to observe the disappearance of the central core when pasta is gently squeezed between two glass slides.…”

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

“…In kneading, the absence of bubbles is desired because it results in a more compact, resistant, and translucent product. Pasta can be fresh, dried, instant, and pre‐cooked, among others, but in any of these cases, it passes through rolling mills where rolling and cutting are carried out (Li et al., 2014; Nilusha et al, 2019).…”

Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells

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