Publications

Authors:

Bianchi, Federico; Santoro, Valentina; Pasqualoni, Ilaria; Bruttomesso, Margherita; Rizzi, Corrado; Piccinelli, Anna Lisa; Simonato, Barbara

Title:

Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties

Year:

2024

Type of item:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Language:

Inglese

Referee:

Sì

Name of journal:

LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

ISSN of journal:

0023-6438

N° Volume:

203

Page numbers:

1-8

Keyword:

Red chicory by-product, Fortified pasta, Technical properties, Biocompounds, Sensory analysis

Short description of contents:

The fortification of staple foods and the exploitation of agri-food by-products are the goals of modern food technologies. In this study, we prepared fortified pasta by replacing semolina flour with 5%, 10%, and 15% dried red chicory by-product powder (RCP), rich in fiber (27%) and healthy bioactive compounds (4.3%). The UHPLCDAD- HRMS indicated hydroxycinnamic acids (HA), flavonoids (F), anthocyanins (A), and sesquiterpene lactones (SL) as the main bioactive compounds of RCP. The extraction recoveries of phenolic-fortified pasta (ranging from 0.2 to 13% for HAs to 5–28% for Fs and < 0.2% for As) suggest a high affinity with the semolina components, likely gluten or starch. The addition of RCP influenced (p < 0.05) the pasta’s technological properties by inducing an increase in cooking loss, fully cooked time, and a decrease in the swelling index. The texture analysis showed that firmness and adhesiveness increased in the fortified sample. The sensory characterization showed a greater perception of vegetable and bitter flavor with increasing fortification levels. The RC15 sample had optimal technological, nutritional, and sensory characteristics. In conclusion, RCP could be an ingredient used to produce pasta with high fiber and bioactive compounds.

Product ID:

140626

Handle IRIS:

11562/1132088

Last Modified:

July 26, 2024

Bibliographic citation:

Bianchi, Federico; Santoro, Valentina; Pasqualoni, Ilaria; Bruttomesso, Margherita; Rizzi, Corrado; Piccinelli, Anna Lisa; Simonato, Barbara, Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE» , vol. 203 , 2024 , pp. 1-8

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