Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

Rousta, Leila Kamali; Yazdi, Amir Pouya Ghandehari; Khorasani, Sepideh; Tavakoli, Mohammad Mahdi; Ahmadi, Zahra; Amini, Mahdi

doi:10.1002/fsn3.2514

Cited by 15 publications

(7 citation statements)

References 54 publications

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“…As can be seen, all of the leverage values are lower than 0.50, so there are no outliers or unanticipated errors in the model. Also, the cook's distance and DFFITS plots confirmed the model's reliability because the values are within the specified range [ 32 ]. The estimated regression coefficients of the proposed models for each response are given in Table 4 .…”

Section: Resultsmentioning

confidence: 90%

“…Experimental results for the response variables of kemesha preparation are shown in Table 1 . The best model was selected based on a low standard deviation, a low predicted sum of squares, and a high R-squared [ 32 ]. While the total amount of carotenes could be explained by a linear model, protein, fibre, and sample firmness could all be explained by quadratic models.…”

Section: Resultsmentioning

confidence: 99%

“…Higher viscosity can lead to a firmer and more elastic texture, which is desirable in Kemesha products. According to Kamali Rousta et al [ 32 ], firmness depends on the level, kind, and interaction of the flours incorporated with the product.…”

Section: Resultsmentioning

confidence: 99%

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Formulation optimization and characterization of functional Kemesha

Bekele,

Admassu Emire

2023

Heliyon

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Formulation optimization and characterization of functional Kemesha

Bekele,

Admassu Emire

2023

Heliyon

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“…Kamali Rousta et al . (2021) suggest that this parameter is related to the gluten network within the dough development. Samples containing XG presented significant differences from the control.…”

Section: Discussionmentioning

confidence: 99%

Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics

Freire,

Pinto,

Almeida

et al. 2024

Int J of Food Sci Tech

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SummaryAlgae and field crops can innovate and improve pasta; however, incorporation of high‐fibre materials can weaken the protein‐starch matrix. This study's aim was to verify how ratios of xanthan gum (XG) and linseed flour (LF) would influence physical, sensory attributes and bioactivity of pasta supplemented with algae. Fucus vesiculosus and Chlorella vulgaris were incorporated into durum wheat along with LF or XG. Samples were evaluated for optimal cooking time (OCT), cooking loss, colour variation, texture profile analysis (TPA), sensory evaluation, total phenolic content and antioxidant activity. XG increased cooking time and cooking loss. The phenolic content and antioxidant activity were highest in samples with LF. TPA showed texture is influenced by incorporation of algae. Sensory analysis showed that LF‐enriched pasta had better acceptance. Observations in biochemical composition and physical parameters revealed the potential to formulate dry or fresh pasta with a better nutritional content.

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“…As expected, the protein- and fiber-enriched pasta had a darker color. The L* (brightness) parameter showed a significant reduction compared with the wholegrain semolina paste sample [ 46 , 54 , 86 , 88 ], as shown in Figure 2 .…”

Section: Possible Uses Of Spent Grain In Food Productsmentioning

confidence: 99%

Spent Grain: A Functional Ingredient for Food Applications

Chetrariu

Dabija

2023

Foods

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Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods.

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Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

Cited by 15 publications

References 54 publications

Formulation optimization and characterization of functional Kemesha

Formulation optimization and characterization of functional Kemesha

Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics

Spent Grain: A Functional Ingredient for Food Applications

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