Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-Dried Sweet Whey

Abstract

For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P < 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P < 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

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

“…This reaction generated heterocyclic compounds responsible for the meaty flavour of the enriched product. Boundalia et al [73] obtained interesting results when sweet whey was used for pasta enrichment. The replacement of semolina with 20% powdered whey in pasta production significantly increased the protein content, but did not negatively affect the sensory attributes of pasta.…”

Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta

“…Pasta enrichment has been addressed by numerous researchers with the aim of developing a health-promoting product that provides sources of antioxidants, minerals, fibres and other bioactive compounds [2]. The functional ingredients used to enrich pasta include milk and whey protein, other protein concentrates and isolates [3][4][5][6][7], legume and oilseed flours [8][9][10][11][12], dietary fibres [13,14], microalgae and seaweed [15][16][17], fruit/vegetable preparations [18][19][20][21], fish powder [22] and food industry by-products such as maize bran, defatted corn germ, corn gluten meal, grape marc, brewer's spent grain and tomato byproducts [23][24][25][26]. Vegetables have been studied as promising ingredients in the development of functional pasta.…”