Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Abstract

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.

Quality Characteristics of Spelt Pasta Enriched with Spent Grain

“…The larger G' shows that the dough structure is more rigid and less elastic. Same results were obtained by Iuga & Mironeasa, 2021 in their study using grape peels by-product for pasta manufacturing [13].…”

“…The differences between raw and cooked pasta were insignificant [31]. Iuga & Mironeasa, 2021 used in their study grape peels addition to pasta and the addition of grapepeels also increased the content of phenols [13]. TP-total polyphenolics content, DPPH-antioxidant activity, a,b means in the same row followed by different letters are significantly different (p < 0.05).…”

“…[40]. The addition of grape-pears to the production of pasta caused a slight increase in roughness in the study carried out by Iuga and Mironeasa, 2021 [13]. Dry pasta microstructure: (A) Control sample, (B) P1 with 5% spent grain addition, (C) P2 with 10% spent grain addition, (D) P3 with 15% spent grain addition, (E) P4 with 20% spent grain addition.…”

“…For the dough texture profile (TPA) analysis, was used a Perten TVT-6700 texturometer (Perten Instruments, Hägersten, Sweden). 50 g of dough were compressed twice at 50% height with a 35 mm cylinder probe, at 5.0 mm/s speed and a trigger force of 20 g [13]. Firmness, adhesiveness, springiness and cohesiveness were analyzed in triplicate.…”

“…Total polyphenolics (TP) content were analyzed according to the method described by Iuga and Mironeasa, 2021 [13] with some modification. A sample of 2 g of raw pasta\were grinded and mixed with 20 mL methanol 80% (v/v) and sonicated for 40 min in a sonication bath at 37 • C and 45 Hz then the mix was centrifuged for 5 min at 4000 rpm.…”