Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss...

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Bibliographic Details
Published in:Foods Vol. 9; no. 3; p. 354
Main Authors: Tolve, Roberta, Pasini, Gabriella, Vignale, Fabiola, Favati, Fabio, Simonato, Barbara
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 19-03-2020
MDPI
Subjects:
agro-industrial by-product
Antioxidants
Cooking
Diabetes
Dietary fiber
Food
Food industry
Food processing industry
Food science
fortified pasta
Glycemic index
Grapes
Methods
Moisture content
Pasta
phenolic compounds
Phenols
Sensory evaluation
Sensory properties
Starch
starch digestibility
Italy
United Kingdom > UK
Ireland
Germany
phenolic compounds
dietary fiber
fortified pasta
agro-industrial by-product
starch digestibility
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Summary:In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss ( < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays ( < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced ( < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods9030354