Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Bianchi, Federico; Tolve, Roberta; Rainero, Giada; Bordiga, Matteo; Brennan, Charles S.; Simonato, Barbara

doi:10.1111/ijfs.15168

Cited by 56 publications

(63 citation statements)

References 56 publications

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“…This decrease in firmness may be due to the increase in starch gelatinization in pasta, but also with a reduced amount of added starch in the pasta [11]. The chewing action can be imitated by contracting the cooked samples at the optimal cooking time, compressing them, returning to the original point and repeating the entire cycle [11]. Compared to control sample, increased protein content was associated with decreased pasta stickiness [33,36], same like in our study.…”

Section: Dry Pasta Fracturability/cooked Pasta Texturesupporting

confidence: 78%

“…Cooked pasta textural parameters are highlighted in Table 5. Firmness or hardness is the force required to penetrate the pasta samples with teeth and represents the degree of resistance to the first bite [11], pasta firmness is associated with the 'al-dente' mouthfeel [7]. Firmness decreased in barley spent grain pasta due to the high addition of fibers components which weaken the gluten matrices [11].…”

Section: Dry Pasta Fracturability/cooked Pasta Texturementioning

confidence: 99%

“…Firmness or hardness is the force required to penetrate the pasta samples with teeth and represents the degree of resistance to the first bite [11], pasta firmness is associated with the 'al-dente' mouthfeel [7]. Firmness decreased in barley spent grain pasta due to the high addition of fibers components which weaken the gluten matrices [11]. This decrease in firmness may be due to the increase in starch gelatinization in pasta, but also with a reduced amount of added starch in the pasta [11].…”

Section: Dry Pasta Fracturability/cooked Pasta Texturementioning

confidence: 99%

“…Firmness decreased in barley spent grain pasta due to the high addition of fibers components which weaken the gluten matrices [11]. This decrease in firmness may be due to the increase in starch gelatinization in pasta, but also with a reduced amount of added starch in the pasta [11]. The chewing action can be imitated by contracting the cooked samples at the optimal cooking time, compressing them, returning to the original point and repeating the entire cycle [11].…”

Section: Dry Pasta Fracturability/cooked Pasta Texturementioning

confidence: 99%

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Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Chetrariu

Dabija

2021

Agronomy

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Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assessed, the resulting pasta was evaluated for chemical composition, phenolics content, as well as antioxidant activity. The cooked pasta quality was similarly evaluated on its physical properties, hardness, color profile of dry and hydrated pasta, and its sensory characteristics, as well as on the microstructure of the final products. Non-traditional ingredients such as spent grain and spelt flour influence the rheological properties of the dough and sensory acceptability and quality of the final cooked product. Spelt flour with the addition of spent grain can be used to obtain dry pasta of acceptable quality, with a high fiber content and biologically active compound, such as phenolic compounds. Using appropriate technologies, but also balanced recipes can incorporate suitable amounts of spent grain in pasta, resulting in final products characterized by desired dietary-nutritional values, as well as optimal sensory properties.

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Section: Dry Pasta Fracturability/cooked Pasta Texturesupporting

confidence: 78%

Section: Dry Pasta Fracturability/cooked Pasta Texturementioning

confidence: 99%

Section: Dry Pasta Fracturability/cooked Pasta Texturementioning

confidence: 99%

Section: Dry Pasta Fracturability/cooked Pasta Texturementioning

confidence: 99%

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Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Chetrariu

Dabija

2021

Agronomy

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“…FAO estimated that food industry annually generates 1.3 billion tons of waste [1], and reducing food wastes and food losses is one of the aims of the 2030 Agenda for Sustainable Development [2]. An alternative purpose for food by-products valorization is their incorporation in different food matrices, thus becoming functional food ingredients and sources of bioactive compounds, such as phenolic compounds, proteins, and dietary fiber (DF) [3,4]. The wine industry generates a considerable amount of waste mainly constituted by grape pomace (GP).…”

Section: Introductionmentioning

confidence: 99%

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders

Bianchi

Lomuscio

Rizzi

et al. 2021

Foods

Self Cite

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Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.

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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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Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Abstract: This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 56 publications

References 56 publications

Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Quality Characteristics of Spelt Pasta Enriched with Spent Grain

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders

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

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