Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application

In this study, carrot (orange and black) powder substitution (0-15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder. An increased carrot powder addition ratio in the gluten-free pasta formulation resulted in enrichment in ash, mineral, β-carotene, total anthocyanin, TDF, antioxidant activity and TPC. The amounts of β-carotene and anthocyanin in the pasta samples rose to 4.42 mg/100 g and 26.08 mg CGE/100 g with the addition of 15% orange and black carrot powders, respectively. Increasing cooking loss due to high utilization ratios of carrot powder was eliminated by PG and PG + GG applications, and technologic quality was improved, especially with the PG + GG combination.

The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD ¹ H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD ¹ H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable-temperature TD ¹ H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly ( $p<0.05$ ) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly ( $p<0.05$ ), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas $a^{\ast }$ of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.

Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.

Impact of functional vegetable ingredients on the technical and nutritional quality of pasta

Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.

Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approach

Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by ¹H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T₂) localised within the starch-protein matrix in fresh dough as well as dried pasta. Water compartmentalization was also downgraded in cooked products. Water fractions with different T₂ values were linked to temperature peaks at the first derivative of the thermogravimetric (DTG) curve. From the DTG curve strong interaction of water molecules with proteins of egg white was revealed. Egg proteins also influenced viscoelastic properties of dough, and enhanced the firmness and chewiness of cooked pasta. Structural changes induced by various types of enrichment were reflected in the different molecular mobility at the water-matrix interface (T₁). The enrichments also altered the colour and cooking properties.

Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta

Durum wheat semolina (DWS) can be enriched with legume flours to produce more nutritious but high-quality pasta. DWS was substituted with detoxified matri (Lathyrus sativus) flour (DMF) at 5-25%, which in spaghetti increased the levels of protein, lipid, fibre and ash but decreased nitrogen-free extract. Water absorption, arrival time and dough development time increased from 63.1 to 69.2%, 1.7 to 2.4 and 2.3 to 3.3 min, respectively, while dough stability, consistency and tolerance index decreased. DMF addition increased cooking loss (4.8-5.8%) and hardness (13.2-16.5 N) but decreased percent rehydration. Based on farinographic (departure time), cooking quality (adhesiveness) and cooking loss thresholds for DMF at 15%, the effects of xanthan gum (XG) addition on the cooking qualities of the corresponding spaghetti were determined. XG up to 3% limited cooking loss (4.97 vs 5.4%) and improved hardness, compared to samples lacking XG. Considering functional, cooking and nutritional properties of spaghetti, incorporation of 15% DMF and 3% XG appeared optimal.