Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour

Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Deliza, Rosires; Castro, Vinícius Silva; Mutz, Yhan S.; Soares, Manoel Soares; Caliari, Márcio; Santos, Elaine Alves dos; Conté-Júnior, Carlos Adam

doi:10.1016/j.lwt.2019.05.075

Cited by 23 publications

(16 citation statements)

References 26 publications

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“…A similar trend was also observed in the case of pasta chewiness, WAI value, and weight increase index. In accordance with Monteiro et al, [ 34 ] pasta samples with higher protein content become harder. However, our research noted that this happens only to a certain level of addition.…”

Section: Resultssupporting

confidence: 88%

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

et al. 2021

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Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.

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Section: Resultssupporting

confidence: 88%

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

et al. 2021

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“…Moreover, the sensory analysis showed that the addition of trout powder negatively affected pasta odour, taste, and texture, and therefore, the percentage of the trout powder in the pasta recipe should not exceed 15%. Monteiro et al [65] studied the physicochemical and sensory characteristics of common wheat pasta enriched with tilapia waste flour. Similar to insect powder, tilapia powder improved the nutritional composition of pasta.…”

Section: Enrichment Of Pasta With Animal Raw Materialsmentioning

confidence: 99%

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

Dziki

2021

Processes

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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“…The color difference measurements including lightness (L*), redness/ greenness(a*), and yellowness/blueness (b*) among each sample were determined using a Konica® colorimeter (CR-300, Japan), respectively (Monteiro et al, 2019).…”

Section: Determination Of Color Differencementioning

confidence: 99%

Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp ( Litopenaeus vannamei )

Zhang

Lan

Xie

2021

J. Food Process. Preserv.

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The effect of citric acid (CA) combined with rosemary extract (RE) on post-harvest preservation of Pacific white shrimp (Litopenaeus vannamei) during 8 days of chilled storage was investigated. Changes in microbial, physicochemical and sensory properties of shrimp muscles were all periodically analyzed. The microbial and physicochemical parameters consisted of total viable count (TVC), color difference, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), intrinsic fluorescence intensity (IFI) and melanosis. Compared to the control, CA and RE treatment alone, results showed that RE and CA had synergistic effects (p < .05) in inhibiting microorganism growth, lipid and protein oxidation, and maintaining sensory and texture profile. CA combined with RE treatment prolonged the shelf life of Pacific white shrimp up to 8 days of storage at 4 ± 1°C. The results indicated that samples immersed in CA combined with RE suggested a promising approach for the preservation of Pacific white shrimp. Novelty impact statement: Combination of citric acid and rosemary extract improved the preservative quality without affecting the color of shrimp. Preservative effects of citric acid on shrimps increased in combination with rosemary extract. Citric acid combined with rosemary extract have potential as a bio-preservative on shrimp.

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Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour

Cited by 23 publications

References 26 publications

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

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

Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp ( Litopenaeus vannamei )

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