Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Chetrariu, Ancuța; Dabija, Adriana

doi:10.3390/agronomy11091824

Cited by 11 publications

(16 citation statements)

References 36 publications

(63 reference statements)

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“…The color of the press-cakes was measured using a CR-400 colorimeter (Konica Minolta, Tokyo, Japan) and CIELAB scale: lightness L* (0 for black and 100 for white), a* (if negative indicate the intensity of green, if positive of red) and b*(if negative indicate the intensity of blue, if positive of yellow) [100].…”

Section: Oilcakesmentioning

confidence: 99%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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Section: Oilcakesmentioning

confidence: 99%

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Petraru

Ursachi

Amariei

2021

Plants

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“…The pasta was modeled after a resting time of 45 min, during which time the dough temperature was maintained at 40 °C using a small macaroni mold. Pasta drying was performed in an air oven for 6 h at 40 °C [26].…”

Section: Pasta Processingmentioning

confidence: 99%

“…Consumers need good quality and affordable ready-to-eat food products that have a good glycemic index and long shelf life [26]. Among the most consumed foods that meet these requirements is pasta [2,27].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.

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“…A Perten TVT-6700 device (Perten Instruments, Stockholm, Sweden) equipped with an aluminum break rig set adjusted to 50 mm width was used. The test speed was 2 mm/s and the trigger force 0.0005 N [23]. Instrument settings were pulled to break mode: test speed 2 mm/s [24,25].…”

Section: Wafers Texturementioning

confidence: 99%

“…A volume of 0.2 mL of the extract was mixed with 2 mL of 1:10 Folin-Ciocalteau reagent and 1.8 mL of 7.5% (w/v) sodium carbonate in a container. The mixture was left for 30 min at room temperature in the dark [23]. The total polyphenol content was determined at 750 nm using a UV-VIS-NIR spectrophotometer (Shimadzu Corporation, Kyoto, Japan).…”

Section: Antioxidant Capacity Of Wafersmentioning

confidence: 99%

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

Chetrariu

Dabija

2022

Applied Sciences

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This study aimed at determining the quality parameters of the wafer formulatedwith the addition of grain spent (SG), resulting from the obtainmentof whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples.

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Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Cited by 11 publications

References 36 publications

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

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