Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

Simonato, Barbara; Trevisan, Sara; Tolve, Roberta; Favati, Fabio; Pasini, Gabriella

doi:10.1016/j.lwt.2019.108368

Cited by 93 publications

(159 citation statements)

References 29 publications

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“…The cooking treatment caused a significant decrease (p < 0.05) in the antioxidant activity and of the assessed TPC values, whose reduction ranged from 24 to about 30% in GP5 and GP10 samples. Similar results are reported in the literature and could be ascribed to the degradation of phenolic compounds during cooking or to their leaching into the cooking water [4,17]. However, despite the recorded TPC losses, cooked pasta still has a good antioxidant capacity due to the polyphenol compounds retained in the structure.…”

Section: Polyphenols and Antioxidant Activitysupporting

confidence: 87%

“…Overall the data reported in Table 4 indicate that GP inclusion in pasta positively affected the rate of starch digestibility. The lower glucose release observed in this study could be partially due to the reduction in the starch content in the pasta because of the replacement of semolina with different GP amounts or the starch leaching into the water during cooking, as also reported in the literature [4,30]. It should be pointed out that GP comprises about 52% of fiber that can compete with the starch granules for water adsorption.…”

Section: Cooked Pasta Samplessupporting

confidence: 67%

“…The hydrolysis index was determined according to Simonato et al [4]. Briefly, 100 mg of cooked pasta was incubated at 37 • C in glass vials, adding 4 mL of maleic buffer (pH 6) containing 40 mg of pancreatic α-amylase (3000 U/mg) and 4 µL of amyloglucosidase solution (300 U/mL) (Megazyme Ltd.).…”

Section: Hydrolysis Index and Predicted Glycemic Indexmentioning

confidence: 99%

“…Pasta, a staple food consumed worldwide, can represent an excellent choice for the addition of bioactive compounds [1,2]. Considering the concepts associated with the circular economy, the possibility of using food industry by-products as a source of bioactive compounds, such as antioxidants and dietary fibers [3,4], is of interest. Among the various food industry by-products with potential healthy properties, grape pomace (GP), a residue of grape processing in wine production, may be an interesting ingredient.…”

Section: Introductionmentioning

confidence: 99%

“…To achieve this, several studies have been carried out to develop pasta with enhanced nutritional properties by using, for instance, olive pomace, carrot pomace, and tomato. The addition of these ingredients in pasta formulation, as well as the increase in dietary fiber and antioxidant activity, generally result in the modification of the technological and cooking properties, starch digestibility, and glycemic index [4,[16][17][18]. In this framework, GP can represent a valuable ingredient to produce fortified food items, and this study aimed to evaluate the effects of replacing durum wheat semolina with different levels of GP in the production of durum wheat spaghetti (0/100, 5/95, and 10/90 g GP/g semolina).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Tolve

Pasini

Vignale

et al. 2020

Foods

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In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

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Section: Polyphenols and Antioxidant Activitysupporting

confidence: 87%

Section: Cooked Pasta Samplessupporting

confidence: 67%

Section: Hydrolysis Index and Predicted Glycemic Indexmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Tolve

Pasini

Vignale

et al. 2020

Foods

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Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

et al. 2022

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Background and Objectives: Dietary fiber is important to human health and fiber-rich foods are highly desired. Pasta is a common staple and widely consumed in the world. However, the main material to produce conventional pasta is durum wheat semolina which is poor in fiber. The objective of this study is to investigate the effect of adding different levels of corncob powder in the pasta formulation on the proximate composition, physical and cooking properties, and overall acceptability of the product. In addition, this study also evaluated the effect of transglutaminase treatment condition including enzyme doses and incubation times on the physical and cooking properties as well as sensory acceptance of corncob-incorporated pasta.Findings: Corncob powder at 5%, 10%, 15%, 20% (w/w) of durum wheat semolina was added to make corncob-incorporated pasta. The fiber content and antioxidant activities of pasta increased with the increase of corncob addition level. At 20% addition level, the fiber and total phenolic content of the corncobincorporated pasta increased by two times and four times, respectively, compared to those of the control pasta. However, the cooking loss was increased while optimal cooking time, elongation rate, tensile strength and overall acceptability were decreased with the increase of corncob addition level. Transglutaminase (TG) treatment of the blended dough from 90% semolina and 10% corncob powder was successfully applied to improve the cooking loss, elongation rate, tensile strength as well as the overall acceptability of the incorporated pasta. At the TG dose of 0.75 U/g protein and incubation time of 10 min, the cooking and physical quality as well as overall acceptability of corncob-incorporated pasta were comparable to those of the control pasta. Conclusion:The incorporation of corncob powder increased the fiber content and antioxidant activities of pasta but negatively affected the cooking and physical properties as well as the overall acceptability. These negative effects of corncob powder incorporation can be overcome by treatment of the blended dough with TG at appropriate dose and incubation time.

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Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

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Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

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Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

Cited by 93 publications

References 29 publications

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

Functional compounds from olive pomace to obtain high‐added value foods – a review

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