Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

Abstract

In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61°C). At high temperature (90°C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

Wet milling of deoxynivalenol‐contaminated wheat: Effect on physicochemical properties of starch

“…In this regard, in Figure 1a-d, showing the starch granules extracted by the Martin wet-milling method, it is evident the presence of small granule clusters, which can cause an impact on thermal or pasting characteristics of starch. The difference in the functional properties due to the diversity of starch granule size was also described by Ellouzi et al (2015). Some damaged starch granules were detected; however, none of the observed damage is due to the Fusarium infection.…”

“…Therefore, it is extracted from raw plant material, such as potato, maize, tapioca, and wheat (Ellis et al, 1998). In wheat, starch accounts for 65-75% of the kernel weight, and up to 80% of endosperm weight (Ellouzi et al, 2015). In this regard, wheat has a significant place within crops utilized for industrial starch production (Kema, Helmens, & Steeneken, 1996).…”

“…In this regard, wheat has a significant place within crops utilized for industrial starch production (Kema, Helmens, & Steeneken, 1996). Annually, from the 60 million tons of extracted starch, 40% is utilized by the pharmaceutical industry and nonedible purposes, while 60% is used by the food industry (Ellouzi et al, 2015). In any of the industrial applications, it is mandatory to guarantee the extracted starch is mycotoxin free.…”

Wet milling technique applied to deoxynivalenol‐contaminated wheat dry‐milled fractions

“…Extracted starch purity did not differ among HRSW samples (78.2%–81.3%) or DW samples (77.4%–80.4%), being similar for HRSW and DW. Starch purity of HRSW samples and DW samples is below the typical commercial starch purity of ≥90% (Ellouzi et al, ). However, these differences were expected due to the lack of further washings of the starch fraction.…”

Suitability of starch extracted from fresh pasta by‐product in biodegradable film production

“…A novel source of economic starch is the fresh pasta by‐product . In Tunisia, this by‐product was generated by the durum wheat pasta processing industry ( approximately 1000 tons/years) .…”