The quality of pasta products made from various kinds of flour

Zavalishina, O M; Кузнецова, Т. А.; Korneeva, Alyona

doi:10.1088/1755-1315/659/1/012120

Cited by 2 publications

(1 citation statement)

References 3 publications

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“…Commonly hard wheat (Triticum turgidum L. var. Durum) is used to produce pasta, but it is 20.25% more expensive than soft wheat (Triticum aestivum) (Zavalishina et al, 2021). Frequently pasta with higher density, firmness, and enhanced elastic properties is preferred, and soft wheat can confer these (Nilusha et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Aldo. Iván,

Erika. Sireni,

Emilio

et al. 2023

Emir J Food Agric

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The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content. Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.

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Section: Introductionmentioning

confidence: 99%

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Aldo. Iván,

Erika. Sireni,

Emilio

et al. 2023

Emir J Food Agric

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A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder

Iztayev,

Kulazhanov

et al. 2024

Foods

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Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water Cio, water temperature tw, pumpkin powder content Cpp and drying temperature td on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water Cio = 2.5 × 10−6 mg/cm3, water temperature tw = 50 °C, pumpkin powder content Cpp = 3.0%, and pasta drying temperature td = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances.

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The quality of pasta products made from various kinds of flour

Cited by 2 publications

References 3 publications

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder

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