The potential use of by‐products from coconut industry for production of pasta

Sykut-Domańska, Emilia; Zarzycki, Piotr; Sobota, Aldona; Teterycz, Dorota; Wirkijowska, Anna; Blicharz-Kania, Agata; Andrejko, D.; Mazurkiewicz, Jakub

doi:10.1111/jfpp.14490

Cited by 32 publications

(56 citation statements)

References 19 publications

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“…The minimal cooking time increased with the addition of the hemp cake and the hemp flour. A similar trend was noted by Sykut-Domańska et al [ 27 ], who enriched pasta with coconut residue and flour, and Zarzycki et al [ 26 ] who fortified pasta with flaxseed flour and cake. This trend may be a result of an increase in the TDF content in the sample.…”

Section: Resultssupporting

confidence: 81%

“…Similar results were noted in investigations of pasta enriched with flaxseed and coconut by-products (cake and flour). Pasta fortified with the flaxseed component up to 23% [ 26 ] or coconut residue up to 25% [ 27 ] had an improved nutritional composition and was characterized by a significantly higher content of protein, fat and ash, compared to the control sample.…”

Section: Resultsmentioning

confidence: 99%

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Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

et al. 2021

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Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

et al. 2021

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“…The effect of adding soluble fiber (β-glucans/inulin) to extend cooking time has been confirmed by other authors [ 28 , 31 ]. The observed OCT changes may be caused by high water absorption of high-fiber components in products, which compete for water with starch, thereby hindering its swelling and pasting [ 34 , 58 ]. Different results were obtained by Chillo et al [ 29 ], who studied the impact of two commercially available barley β-glucan preparations on the cooking quality of durum wheat spaghetti.…”

Section: Resultsmentioning

confidence: 99%

“…Pasta produced from semolina durum or common wheat flour is one of the most popular cereal products and can be a suitable food matrix for fortification with functional ingredients. Many studies focus on the possibility of enriching pasta with high-fiber raw materials, including oat flour, β-glucan concentrates [ 25 , 26 , 27 , 28 , 29 , 30 , 31 ], legume components [ 32 ], or pomaces [ 33 , 34 ]. It should be noted that the addition of both insoluble and soluble fractions of dietary fiber can weaken the protein-starch matrix and has a negative effect on the cooking and textural qualities of pasta [ 17 , 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

“…Many studies focus on the possibility of enriching pasta with high-fiber raw materials, including oat flour, β-glucan concentrates [ 25 , 26 , 27 , 28 , 29 , 30 , 31 ], legume components [ 32 ], or pomaces [ 33 , 34 ]. It should be noted that the addition of both insoluble and soluble fractions of dietary fiber can weaken the protein-starch matrix and has a negative effect on the cooking and textural qualities of pasta [ 17 , 34 , 35 ]. However, some high-fiber materials such as xanthan gum or high-protein material (e.g., vital gluten) can improve dough strength and the cooking and sensory qualities of pasta [ 36 , 37 , 38 , 39 , 40 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

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Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

et al. 2021

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BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry.

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The potential use of by‐products from coconut industry for production of pasta

Cited by 32 publications

References 19 publications

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

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