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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
- Source :
- Foods, Foods, Vol 9, Iss 3, p 354 (2020), Volume 9, Issue 3
- Publication Year :
- 2020
- Publisher :
- MDPI, 2020.
-
Abstract
- In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p &lt<br />0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p &lt<br />0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p &lt<br />0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
- Subjects :
- Health (social science)
Antioxidant
Food industry
agro-industrial by-product
medicine.medical_treatment
Plant Science
phenolic compounds
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Sensory analysis
Article
chemistry.chemical_compound
medicine
lcsh:TP1-1185
Phenols
Food science
fortified pasta
phenolic compound
ABTS
business.industry
Chemistry
Pomace
food and beverages
starch digestibility
agro-industrial by-product, fortified pasta, dietary fiber, phenolic compound, starch digestibility
dietary fiber
Glycemic index
fortified pasta
business
Food Science
Digestible starch
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 9
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....c602f00fbfe2e19e9a83da1c74dfa0fb