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

• 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
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9030354

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.