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Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods 2022; 11:foods11101393. [PMID: 35626963 PMCID: PMC9140202 DOI: 10.3390/foods11101393] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/28/2021] [Accepted: 10/31/2021] [Indexed: 02/05/2023] Open
Abstract
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.
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Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
- Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
- Correspondence: ; Tel.: +216-53-440-380
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte D’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France;
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
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Santana I, Matheus JRV, Serrano Pinheiro de Souza T, Silva GAD, Lacerda ECQ, Araújo JC, Brotto LI, Silva RMD, Laurino NM, Schallitz T, Ferreira WA, Fai AEC. Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2060159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Isabelle Santana
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
| | | | - Genilton Alves da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ellen Cristina Quirino Lacerda
- Department of Basic and Experimental Nutrition, Instituto de Nutrição Josué de Castro (injc), Federal University of Rio de Janeiro (ufrj), Rio de Janeiro, Brazil
| | - Julia Chactoura Araújo
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Lais Irencio Brotto
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Rayanne Menezes da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Natália Martins Laurino
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Tatiane Schallitz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Wagner Andrade Ferreira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
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Lucas-González R, Ángel Pérez-Álvarez J, Moscaritolo S, Fernández-López J, Sacchetti G, Viuda-Martos M. Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion. Food Chem 2020; 338:128142. [PMID: 33092002 DOI: 10.1016/j.foodchem.2020.128142] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 09/11/2020] [Accepted: 09/16/2020] [Indexed: 12/12/2022]
Abstract
The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and 6%). Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by addition gallic acid and coumaric acid-o-hexoside, and increasing 2-fold and around 3-fold its content in spaghetti with 3% and 6% persimmon flours, respectively. Cooked process and digestion affected more to free polyphenol content than bound. Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it. In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentrations could be used to develop spaghetti with more polyphenol content and less starch digestibility than traditional spaghetti.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Salvatore Moscaritolo
- Council for Agricultural Research and Economics - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Manziana 4, 00189 Roma, Italy
| | - Juana Fernández-López
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, TE, Italy
| | - Manuel Viuda-Martos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain.
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