Italian Dried Pasta: Conventional and Innovative Ingredients and Processing

Conte, Paola; Piga, Antonio; Del, Alessandra; Urgeghe, Pietro Paolo; Fadda, Costantino

doi:10.1007/978-3-030-69228-5_4

Cited by 3 publications

(1 citation statement)

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“…In fact, during the drying phase, a preliminary dehydration of the surface of the dough takes place with the formation of a thin crust with the aim of preventing pasta from sticking or becoming deformed. However, the shape and dimension are parameters that determine a different transfer of moisture from pasta to the air (Conte et al, 2021). Consequently, due to the greater surface exposure of F shape to air, the transfer of moisture to the outside could be faster and the formation of the crust easier than for the S shape, where moisture is better retained inside.…”

Section: Cholesterol Content In Cooking Watermentioning

confidence: 99%

Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes

Bonciolini

Cantele

Salgarella

et al. 2023

Food Bioprocess Technol

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Egg pasta contains high amount of cholesterol, that upon oxidation, generates oxysterols (COPs), which play a key role in the onset of several human diseases. In this study, the effect of two tannins (esters of ellagic acid, A; esters of gallic acid, B) at three different concentrations (0.25%, 0.50%, 1.00%) was tested in egg pasta considering two different pasta shapes (squared, S; rectangular, F). When tannin B was added, the total phenolic content (TPC) in fresh pasta increased (p < 0.01) and after cooking its content was greater than those obtained with tannin A. The pasta shape affected the presence of cholesterol; its amount in uncooked F shape samples (27.67 ± 0.28 mg/g pasta) was higher than that found in S shape (21.18 ± 0.49 mg/g pasta). In addition, tannin B significantly (p < 0.01) increased the presence of cholesterol in the cooking water (up to 1.04 ± 0.05 μg/mL), in particular in S pasta shape. Tannin B was also greater than tannin A to reduce the content of COPs in fresh egg pasta, while the cooking process did not impact (p > 0.05) the oxidation of cholesterol. The results suggest that tannin B could be applied in the formulation of egg pasta as a strategy for reducing the content of cholesterol and its oxidation products.

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Section: Cholesterol Content In Cooking Watermentioning

confidence: 99%