Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

Teterycz, Dorota; Sobota, Aldona

doi:10.3390/foods12132567

Cited by 4 publications

(10 citation statements)

References 43 publications

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“…These studies also demonstrated an increase in the content of individual fiber fractions, especially SDF, with up to a 2.5-fold increase in trials with a 15% addition of flax materials compared to the control. This is a highly beneficial change, as SDF is often deficient in human diets [162]. In the studies by Wirkijowska et al [17], the IDF:SDF ratio ranged from 1.79:1 for the control to as low as 0.95:1 for a 15% addition of flaxseed cake.…”

Section: Materials and Level Of Supplementation Effects Referencementioning

confidence: 99%

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Zarzycki,

Wirkijowska,

Teterycz

et al. 2024

Applied Sciences

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The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.

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Section: Materials and Level Of Supplementation Effects Referencementioning

confidence: 99%

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Zarzycki,

Wirkijowska,

Teterycz

et al. 2024

Applied Sciences

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“…Dietary fibers can cause steric hindrance in the viscoelastic network, affecting the integrity and tenacity of the protein-starch network, which can lead to an increase in leached solids, impacting cooking time, weight gain, color changes, and flavor alterations, which are all critical aspects of quality control. Additionally, texture parameters must be maintained, as consumers prefer pasta to remain intact and firm after cooking, achieving the desired "al dente" texture [15,16]. The texture characteristics of pasta dough can play a crucial role in determining final consumer acceptance, indicating a preference for pastas that maintain their texture characteristics after cooking.…”

Section: Introductionmentioning

confidence: 99%

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

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“…One potential source of by-products that can be used to modify food product recipes is vegetable processing waste, specifically tomato by-products (TP) and bell pepper byproducts (PB). These by-products have been studied for their potential applications in various food products, contributing to reducing food waste and enhancing the nutritional value of food [7][8][9]. Previous research has shown that TP can be a good source of dietary fiber, with an approximate content of 61% on a dry basis, while PB has a dietary fiber content of approximately 33% on a dry matter basis [9].…”

Section: Introductionmentioning

confidence: 99%

“…These by-products have been studied for their potential applications in various food products, contributing to reducing food waste and enhancing the nutritional value of food [7][8][9]. Previous research has shown that TP can be a good source of dietary fiber, with an approximate content of 61% on a dry basis, while PB has a dietary fiber content of approximately 33% on a dry matter basis [9]. Additionally, dried tomato waste, including seeds and skin, contains approximately 17-23% protein, and the placenta of bell peppers has a protein content of about 28% [8,10].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, dried tomato waste, including seeds and skin, contains approximately 17-23% protein, and the placenta of bell peppers has a protein content of about 28% [8,10]. Furthermore, both TP and PB are rich sources of lysine and sulfur amino acids such as methionine and cysteine, which can improve the overall protein quality of wheat-based food products [8,9]. TP, which contain a large amount of seeds, are a rich source of bioactive compounds that have been shown to exhibit strong antioxidant, anticancer, and antimicrobial activity in numerous studies.…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Tomato and Pepper Processing Waste on Bread Quality

et al. 2023

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Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) on dough characteristics and bread quality, with concentrations of TP and PB ranging from 3% to 12% based on flour weight. The addition of TP and PB influenced the farinograph characteristics, increasing water absorption, dough development, and softening while reducing stability time. However, the changes in bread quality, including baking yield, loss, volume, and crumb porosity, were not significant. The texture properties, such as hardness, chewiness, and cohesiveness of the crumb, showed no significant changes within the supplemented levels up to 9%. Additionally, the TP and PB had a significant impact on the color of the bread crumb, increasing redness and yellowness, particularly with PB. Fortification with TP and PB up to 9% resulted in baking characteristics comparable to 100% wheat bread. The addition of TP and PB changed nutrient content, particularly dietary fiber, without significantly altering the caloric value of the bread. However, semi-consumer sensory evaluation indicated a decrease in aroma and taste when PB exceeded 9%, and a similar effect on taste was indicated when TP exceeded 9%. In conclusion, TP and PB at supplementation levels up to 9% can enhance the nutritional profile of bread and maintain its baking quality.

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Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

Cited by 4 publications

References 43 publications

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

The Influence of Tomato and Pepper Processing Waste on Bread Quality

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