Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality

Abstract

The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample.

Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta

“…Among the fortified food, pasta is the most preferred item because it is very simple to be prepared, it has good sensory properties and is recognized as a staple food [ 23 ]. Although pasta fortified with by-products has been abundantly studied and various types of recovered powders were explored in the last years to investigate the correlation among technological features, chemical characteristics, and sensory properties [ 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ], little research is reported in the literature to verify the ability of by-products to prolong fresh pasta shelf life. Information is available on extracts from broccoli by-products [ 10 ] or pomegranate peel powder, both applied to fresh ravioli [ 14 ], which are a special type of filled pasta.…”