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Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of dur...

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Autores principales: Šeregelj, Vanja, Škrobot, Dubravka, Kojić, Jovana, Pezo, Lato, Šovljanski, Olja, Tumbas Šaponjac, Vesna, Vulić, Jelena, Hidalgo, Alyssa, Brandolini, Andrea, Čanadanović-Brunet, Jasna, Ćetković, Gordana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025160/
https://www.ncbi.nlm.nih.gov/pubmed/35454716
http://dx.doi.org/10.3390/foods11081130
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author Šeregelj, Vanja
Škrobot, Dubravka
Kojić, Jovana
Pezo, Lato
Šovljanski, Olja
Tumbas Šaponjac, Vesna
Vulić, Jelena
Hidalgo, Alyssa
Brandolini, Andrea
Čanadanović-Brunet, Jasna
Ćetković, Gordana
author_facet Šeregelj, Vanja
Škrobot, Dubravka
Kojić, Jovana
Pezo, Lato
Šovljanski, Olja
Tumbas Šaponjac, Vesna
Vulić, Jelena
Hidalgo, Alyssa
Brandolini, Andrea
Čanadanović-Brunet, Jasna
Ćetković, Gordana
author_sort Šeregelj, Vanja
collection PubMed
description Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta.
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spelling pubmed-90251602022-04-23 Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates Šeregelj, Vanja Škrobot, Dubravka Kojić, Jovana Pezo, Lato Šovljanski, Olja Tumbas Šaponjac, Vesna Vulić, Jelena Hidalgo, Alyssa Brandolini, Andrea Čanadanović-Brunet, Jasna Ćetković, Gordana Foods Article Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta. MDPI 2022-04-14 /pmc/articles/PMC9025160/ /pubmed/35454716 http://dx.doi.org/10.3390/foods11081130 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Šeregelj, Vanja
Škrobot, Dubravka
Kojić, Jovana
Pezo, Lato
Šovljanski, Olja
Tumbas Šaponjac, Vesna
Vulić, Jelena
Hidalgo, Alyssa
Brandolini, Andrea
Čanadanović-Brunet, Jasna
Ćetković, Gordana
Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
title Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
title_full Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
title_fullStr Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
title_full_unstemmed Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
title_short Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
title_sort quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025160/
https://www.ncbi.nlm.nih.gov/pubmed/35454716
http://dx.doi.org/10.3390/foods11081130
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