Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

Abstract

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.

The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

“…The bulk density (BD) of the extrudates was calculated as a ratio of extrudate weight to its volume (Ali et al 1996). The colour of obtained extrudates was measured using a Chroma Meter CR-410 colour metre (Konica Minolta Sensing Inc., Tokyo, Japan) in CIE L*a*b* system in terms of lightness (L*) and colour (a*-redness; b*-yellowness) (Kowalczewski et al 2015). The colour measurement was conducted in ten replicates.…”

Spray-Dried Potato Juice as a Potential Functional Food Component with Gastrointestinal Protective Effects

“…Potato varieties with white and yellow flesh were derived from Polish cultivated areas. The juice was cooled to 4 °C and transported to our laboratory, where it was subjected to a spray drying process according to the procedure described previously [ 17 , 18 ]. Drying was carried out in a pilot-scale P-dryer Niro Atomizer 6.3 (GEA Co., Soeborg, Denmark) using the following conditions: 170 °C at the inlet to the drying chamber, 95 °C at the outlet, and the feed rate of juice 12 L/h.…”

“…Therefore, we have developed a formula for potato juice for its using in health-oriented food products. Previously, we designed functional food products, such as pâtés, pasta, and frankfurters fortified with potato juice, addressed to patients with inflammatory bowel disease [ 15 , 16 , 17 ]. The object of the present study is spray-dried potato juice (SDPJ), which is suitable for incorporation into food products and dietary supplements.…”

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

“…In addition, for its production we can use substances that exert the beneficial effect on our health (Khan, Yousif, Johnson, & Gamlath, ; Sun‐Waterhouse & Wadhwa, ). The use of functional additives, however, may result in changes not only in pasta culinary properties, but also in the structure and texture, and thus the consumer acceptability of enriched products (Bustos, Perez, & Leon, ; Jayasena & Nasar‐Abbas, ; Kowalczewski et al, ).…”