Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Abstract

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.

Pomegranate Pomace Extract with Antioxidant, Anticancer, Antimicrobial, and Antiviral Activity Enhances the Quality of Strawberry-Yogurt Smoothie

“…Total phenolics were determined in PP extracts by the Folin–Ciocalteu method described by Saad et al [ 26 ], and the data were calculated as mg of gallic acid equivalents (GAE)/g. The total flavonoid content was estimated using the AlCl 3 colorimetric method following Namir et al [ 27 ]. The data were estimated as mg quercetin equivalents (QE)/g.…”

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities

“…Hunter Lab spectrophotometer (Color Flex EZ's, USA) was used to analyze the color parameters of yogurt samples, L * , a * , b * , to calculate the color change ΔE following Namir et al ( 18 ).…”

“…Citrus pomaces can be used as sources of functional compounds and preservatives for newer food products ( 17 ). Fiber-rich foods provide significant health benefits ( 18 ). Despite the danger of citrus pomace to the environment and health, it has not received the necessary studies.…”

Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

“…Providing food security, improving food production, preventing nutrient losses, preserving their quality during the period between when the food is abundant and less, and extending its shelf life have gained significance. Thus, the usage of food additives has become inevitable in this case (5,106,(265)(266)(267)(268)(269)(270)(271).…”