The influence of Cistus incanus L. leaves on wheat pasta quality

Lisiecka, Katarzyna; Wójtowicz, Agnieszka; Dziki, Dariusz; Gawlik‐Dziki, Urszula

doi:10.1007/s13197-019-03900-9

Cited by 34 publications

(46 citation statements)

References 33 publications

(61 reference statements)

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“…Above this value, Fc decreased. A similar tendency was observed by Lisiecka et al [33] when Cistus incanus L. leaves were added to common F c of cooked pasta ranged from 0.42 N to 0.56 N. It was observed that the addition of dried banana up to 3% did not have a significant influence on F c . Above this value, F c decreased.…”

Section: Cutting Forcesupporting

confidence: 84%

“…However, significant changes were observed only between CP and PB2, PB3, PB4 and PB5. The reduction in the intensity of the yellow colour of the cooked pasta may be due to the swelling of the pasta and the conversion of pigments, thereby causing a decrease in yellowness during cooking [33]. For cooked pasta, TDC was significantly increased with the addition of BP (from 1.44 to 9.70).…”

Section: Colour Parametersmentioning

confidence: 99%

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Banana Powder as an Additive to Common Wheat Pasta

Biernacka

Dziki

Różyło

et al. 2020

Foods

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This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.

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Section: Cutting Forcesupporting

confidence: 84%

Section: Colour Parametersmentioning

confidence: 99%

Banana Powder as an Additive to Common Wheat Pasta

Biernacka

Dziki

Różyło

et al. 2020

Foods

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“…Till date, no research has been conducted to determine the effect of dried CI leaves on bread characteristics. We are the first to carry out such a study with CI leaves; moreover, similar findings were reported for pasta supplemented with CI leaves [22]. However, the proportion of this additive should not exceed 3%, as it results in a change of sensory characteristics.…”

Section: Sensory Evaluation Of Bread Enriched With Cistus Incanus L supporting

confidence: 73%

“…The least OHradical scavenging activity and chelating power (CHEL) was observed for control bread, whereas these activities increased with increasing concentrations of CI in the formulated bread recipe. A few other studies confirmed the antioxidative potential of CI when included as a functional additive to pasta [22]. Antioxidative potential of bread was also improved by green tea powder, herbs, and tomato paste [19].…”

Section: Total Phenolic Content and Antioxidant Activity Of Bread Incmentioning

confidence: 84%

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<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

Dziki

et al. 2019

Preprint

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Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS radical scavenging activity, CHEL chelating power, and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

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Optimization of athletic pasta formulation by D‐optimal mixture design

Rousta¹,

Yazdi²,

Amini³

2020

Food Science & Nutrition

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The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D‐optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.

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The influence of Cistus incanus L. leaves on wheat pasta quality

Cited by 34 publications

References 33 publications

Banana Powder as an Additive to Common Wheat Pasta

Banana Powder as an Additive to Common Wheat Pasta

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Optimization of athletic pasta formulation by D‐optimal mixture design

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