Use of moldavian dragonhead seeds residue for pasta production

Zarzycki, Piotr; Teterycz, Dorota; Wirkijowska, Anna; Kozłowicz, Katarzyna; Stasiak, Dariusz M.

doi:10.1016/j.lwt.2021.111099

Cited by 10 publications

(6 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, both raw materials reduced the content of this macronutrient in relation to CON. A similar trend was reported by Zarzycki et al (2021), adding Moldavian Dragonseed residue to pasta and obtaining a decrease in the carbohydrate content of the samples.…”

Section: Resultssupporting

confidence: 89%

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

2022

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 89%

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

2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…Additionally, the natural pigments from GP are responsible for color intensity decrease [41]. Other studies reveled that the addition of by-products such as dragonhead seeds, coconut residue or Moringa oleifera L. leaf [19,20,24] produced significant changes in pasta color, depending on the pigments present in the ingredient added. The quality of the final product depends on the chemical composition of the ingredient added, soluble dietary fibers such as inulin and fructooligosaccharides playing an important role in pasta network strength [42].…”

Section: Effects Of Grape Peels On Flour Dough and Pasta Qualitymentioning

confidence: 99%

“…Fortification of durum wheat pasta with onion skin by-products resulted in increased dietary fiber, ash, total phenolic compounds, flavonoids content and antioxidant activity, while cooking loss, water solubility index and redness were higher and the optimal cooking time lower [23]. Zarzycki et al [24] showed that the addition of Moldavian dragonhead seeds residue in pasta resulted in higher nutritional value by increasing proteins, dietary fiber and mineral contents, without negative effects on the cooking and sensory characteristics of the pasta. Another study made by Simonato et al [25] underlined the opportunity to increase total polyphenol contents and antioxidant capacity of pasta by supplementation with olive pomace.…”

Section: Introductionmentioning

confidence: 99%

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

View full text Add to dashboard Cite

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.

show abstract

“…The protein, fat and ash contents of flours were determined according to AACC 46–12.01, AACC 30–10.01, and AACC 08–01.01, respectively (Zarzycki et al ., 2021). The starch content was determined by the total starch (AA/AMG) assay kit according to the manufacturer's instruction.…”

Section: Methodsmentioning

confidence: 99%

Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

Zhang

Wang

Guan

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Refined wheat breads are popular staples worldwide. Although they have desirable texture, they generally attribute to a high glycaemic index value. Adding whole‐grain flour to produce composite breads with both slower starch digestibility and ideal texture worth investigation. The present study investigated the pasting, farinographic and viscoelastic properties of the quinoa flour (QF)‐wheat flour (WF) composite dough. QF addition reduced the peak, final, breakdown and setback viscosities of the composite flour, indicating that starch gelatinisation was inhibited and retrogradation was slowed. QF addition increased G′ and G′′, while decreased tan δ (G′′/G′), exhibiting that the elasticity prevailed over viscosity for the composite dough. Farinograph analysis showed that when QF addition exceeded 20%, the stability time decreased and weakening degree increased sharply. Although creep‐recovery tests showed that 40% of QF addition exhibited the highest resistance to deformation, it disrupted the gluten network and brought negative effects on the composite dough. Taken these together, the composite wheat dough containing 20% of QF exhibited ideal rheological properties comprehensively. These results might be useful to develop and optimise mixed‐grain breads with lower glycaemic index.

show abstract

Use of moldavian dragonhead seeds residue for pasta production

Cited by 10 publications

References 34 publications

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

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

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

Contact Info

Product

Resources

About