Substitution of semolina durum with common wheat flour in egg and eggless pasta

Teterycz, Dorota; Sobota, Aldona; Kozłowicz, Katarzyna; Zarzycki, Piotr

doi:10.17306/j.afs.0722

Cited by 6 publications

(6 citation statements)

References 13 publications

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“…The increase in parameters a* and b* was related to the high content of carotenoids in egg yolk, and adding this to pasta making increased the yellowness and redness of the pasta at each time. A similar increase in yellowness in the case of the cooked pasta was also reported by Teterycz et al [53].…”

Section: Effect Of Artichoke By-products Optimal Extract On Fresh Egg...supporting

confidence: 87%

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

Amoriello¹,

Mellara²,

Ruggeri³

et al. 2022

Sustainability

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More healthy and sustainable food are nowadays desirable to improve human health and protect the planet’s resources. From this perspective, the aim of this study is to investigate artichoke (Cynara scolymus L.) by-products as a potential source of phenolic compounds and to use these compounds to design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the Response Surface Methodology (RSM). UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Under the optimal conditions (temperature: 60 °C; time: 60 min; solvent: 50% ethanol:water), the amount of phenolics (TPC) was 22.4 ± 0.2 mg GAE g−1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 ± 0.6 mg CAE g−1 d.w.) and chlorogenic acid (14.1 ± 0.2 mg CAE g−1 d.w.). Hence, the polyphenols extract was used as an ingredient to design a new formulation of functional fresh egg pasta. Four recipes with soft wheat and semolina (P1 and P2) and with soft wheat alone (P3 and P4) were prepared. Compared with control pastas (P1 and P3), the enriched ones (P2 and P4) showed a higher polyphenol content, especially for P4 (1.86 ± 0.03 mg GAE g−1 d.w. for P1, 2.05 ± 0.02 mg GAE g−1 d.w. for P2, 1.92 ± 0.03 mg GAE g−1 d.w. for P3, 2.04 ± 0.02 mg GAE g−1 d.w. for P4). A high decrease in TPC was observed as a result of the cooking process, especially for the two control formulations (−71% for P1 and −70% for P3) in comparison with P2 (−64%) and P4 (−55%). At last, to assess the antimicrobial effect of artichoke by-products on fresh pasta and to monitor its spoilage, we used image analysis. Corresponding to a higher TPC content, P2 and P4 showed an extended shelf life of 16% and 33%, respectively, probably due to the antioxidant activity of artichoke. The new fresh egg pasta enriched with polyphenols extracted from artichoke by-products showed very good nutritional and technological characteristics, even after cooking, confirming the good potentiality of artichoke by-products in the design of new, healthy, and sustainable food products.

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Section: Effect Of Artichoke By-products Optimal Extract On Fresh Egg...supporting

confidence: 87%

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

Amoriello¹,

Mellara²,

Ruggeri³

et al. 2022

Sustainability

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“…Cooking quality parameters such as minimum cooking time, weight increase index, cooking and overcooking losses were determined according to the methodology described by Teterycz et al (2019).…”

Section: Methodsmentioning

confidence: 99%

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

2022

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Background and Objectives: There is a growing demand in the food market for vegan and vegetarian products. However, they often contain incomplete protein and small amounts of protein. Therefore, plant-enriched products with increased nutritional and biological value are increasingly being sought. This study was undertaken to determine the effect of adding wheat germ (WG) (wheat milling by-product) and wheat germ protein isolate (WGPI) to durum wheat pasta. The aim of this study was to obtain high-protein wheat pasta with an improved amino acid composition. Another objective was to evaluate the physicochemical parameters and assess the cooking quality of obtained pasta samples.

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“…The YI of pasta should remain constant during cooking. However, the YI of amaranth pasta was significantly lower than that of wheat semolina pasta (YI for uncooked semolina pasta: 40.27 ± 1.05 (Teterycz et al, 2019)). The YI was calculated from the uncooked and cooked amaranth pasta to determine the change during cooking (Table 2a,b).…”

Section: Resultsmentioning

confidence: 97%

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

Lux

Spillmann

Reimold

et al. 2023

Food Science & Nutrition

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Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat‐treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1 M calcium L‐lactate pentahydrate‐containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear‐dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour‐water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high‐water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape.

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Substitution of semolina durum with common wheat flour in egg and eggless pasta

Cited by 6 publications

References 13 publications

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

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