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Journal articles on the topic 'Pasta products'
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1
Kalyna, Viktoriia, and Oleksandr Rodyhin. "PASTA PRODUCTS FROM AMARANTH FLOUR." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(13) (October 26, 2022): 57–62. http://dx.doi.org/10.20998/2413-4295.2022.03.09.
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Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - pasta made from whole-grain amaranth flour, which will be able to provide the daily rate of fiber consumption. An analysis of the latest research and publications was conducted and it was found that Ukrainian and foreign scientists are investigating the use of new raw materials from amaranth in the technologies of functional food products. On the basis of the analyzed sources, a complex of studies on the development of macaroni recipes and determining their quality is substantiated. Based on the research results, a technology for making gluten-free pasta products has been developed. Eating amaranth macaroni will reduce the signs of aging and heart disease, reduce the effect of inflammation that occurs during allergies due to the production of immunoglobulin E and the cholesterol content in human blood. The rich content of proteins, vitamins, trace elements, fiber and essential amino acids, in particular lysine, makes pasta not only tasty, but also useful and functional food. Thanks to this, the new pasta can become a dietary product that will provide the human body with all the necessary nutrients. It was established that amaranth noodles have insufficient strength for production, because of this, manufacturers combined amaranth with other types of raw materials. It was determined that the addition of albumin, xanthan, guarana significantly improves the properties of pasta products. The ratio of recipe ingredients that ensured the production of quality products: 15% albumin, 0.7% xanthan, and 0.5% guarana to amaranth flour, were experimentally determined. The organoleptic and digestive parameters of the developed products were determined. Losses during cooking of pasta, their dependence on the type of additional raw materials, were established. The effect of albumin, xanthan, guaran as substances that ensure the hardness and consistency of products and reduce losses during cooking has been confirmed. The moisture content of finished pasta was determined. Their strength, hardness, shape and consistency were evaluated. Attention is focused on the low strength of amaranth flour pasta products and the need to pack them in hard cardboard boxes. The possibility of introducing the production of pasta products on flow-mechanized lines was considered. The rich mineral composition of amaranth, increased protein content, this allows gluten-free pasta products to have a health-giving character and become an indispensable product for healthy, balanced human nutrition.
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Sissons, Mike. "Durum Wheat Products—Recent Advances." Foods 11, no. 22 (November 16, 2022): 3660. http://dx.doi.org/10.3390/foods11223660.
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Minarovičová, Lucia, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická, and Veronika Kuchtová. "Qualitative properties of pasta enriched with celery root and sugar beet by-products." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 66–72. http://dx.doi.org/10.17221/242/2017-cjfs.
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The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.
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Смирнов, Станислав, Stanislav Smirnov, Олия Фазуллина, and Oliya Fazullina. "Non-Traditional Raw Materials in Pasta Production of High Nutrition Value." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 454–69. http://dx.doi.org/10.21603/2074-9414-2019-3-454-469.
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The article features the problems of improving the range of pasta products. The quality of food and the overall balance of the human diet are crucial in the state of health and quality of life. Macaroni products are in great demand among all population groups, so it can be considered as an object for the introduction of enriching and functional components. Pasta industry produces scores fortified products with dietary and/or functional orientation, but their percentage remains insignificant. Given the popularity of pasta, it can be a promising direction to include non-traditional raw materials in the pasta dough in order to change its chemical composition and increase nutritional value. The research employed methods of systematization, analysis, and generalization. The research was conducted on the premises of the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of Federal Research Center of Nutrition and Biotechnology. The article contains an overview of the scientific works by Russian and foreign researchers on improving the range of pasta products, namely pasta with functional properties, using non-traditional raw materials. It also describes some ways of expanding the use of existing raw materials, new formulations and technologies for the production of functional pasta with non-traditional raw materials. The research revealed some problems and trends in the pasta industry. The study is of theoretical importance and can be useful for scientists and producers in the development of new formulations and/or technologies of pasta with desired functional properties using non-traditional raw materials.
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Zhukova, Yulia S., and Tatyana B. Shivrina. "INNOVATIVE ASPECTS OF THE DEVELOPMENT OF THE PASTA INDUSTRY AT THE PRESENT STAGE." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 12/3, no. 141 (2023): 24–31. http://dx.doi.org/10.36871/ek.up.p.r.2023.12.03.003.
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The article considers the prospects for the development of the pasta industry from the perspective of innovative aspects, in particular, enterprises of the pasta industry should pay attention to products for therapeutic and preventive purposes, in particular for citizens with diabetes mellitus, the number of which is increasing every year, in order to expand the range of pasta products. The article presents a marketing rationale for the need to develop innovative pasta products in order to develop the pasta industry in conditions of stable demand for these products. The marketing research was conducted using the survey method in order to identify the potential demand from the population for pasta for therapeutic and prophylactic purposes. Potential consumers of new products were also identified and identified in order to identify the prospects for commercialization of innovative products.
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Bchir, Brahim, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, and Hamadi Attia. "Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties." Foods 11, no. 10 (May 12, 2022): 1393. http://dx.doi.org/10.3390/foods11101393.
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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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Ruggeri, Stefania, Elisa De Arcangelis, Altero Aguzzi, Maria Cristina Messia, and Emanuele Marconi. "Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products." Nutrients 14, no. 18 (September 10, 2022): 3729. http://dx.doi.org/10.3390/nu14183729.
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Folate is a fundamental vitamin for human health in prevention of many diseases; however, unfortunately its deficiency is widespread, so a greater availability of folate rich foods is desirable. The aim of this study was to design new cereal products naturally enriched in folate using barley flour from pearling as ingredient. Folate content of unfortified and fortified commercial grain-based products was considered to identify the best ingredients for new formulation and for folate content comparisons. Nineteen Italian barley cultivars were evaluated for their folate content and Natura was chosen for its highest folate levels = 69.3 μg/100 g f.w. Application of pearling gave a by-product flour with a high folate level: 221.7 ± 7.0 μg/100 g; this flour was employed to design pasta and biscuits naturally enriched in folate: 87.1 μg/100 g and 70.1 ± 3.7 μg/100 g f.w., respectively. Folate content of new products is higher than commercial samples: 39.2 μg/100 g in refined pasta, 60.4 μg/100 g in wholemeal pasta, 62.1 μg/100 g in fortified biscuits and 10.4 μg/100 g in unfortified ones. Enriched pasta had higher folate retention (68.5%) after cooking compared to the fortified one (27.8%). This research shows promising results concerning the pearling technique to design new cereal products naturally enriched in folates.
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Kabylda, Anar, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrzhan Atanov, Nurzhan Muslimov, and Mukhtar Tultabayev. "Development of gluten-free pasta products based on multivariate analysis." Eastern-European Journal of Enterprise Technologies 5, no. 11 (119) (October 31, 2022): 6–11. http://dx.doi.org/10.15587/1729-4061.2022.265790.
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The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due to the growing incidence of celiac disease, it became necessary to provide patients with gluten-free products for life. One of the basic gluten-free products for people is pasta. Therefore, there is a need to expand the range of gluten-free pasta. This development of gluten-free pasta provides for the use of combined flour mixtures from cereals. According to the results of the study, comparison and analysis of 8 gluten-free pasta formulations developed and optimized using multivariate analysis, it was found that the sample G has the best organoleptic indicators. Based on the results of the “recipe-price” optimization of the sample G, the optimal ratios of pasta components in terms of the competitiveness of the final product were determined. It was found that the most balanced in organoleptic characteristics is gluten-free pasta (sample G) consisting of: corn flour – 33.51 %; rice flour – 22.24 %; xanthan gum – 2.94 %, water – 41.15 %, table salt – 0.09 %. The results of the study can be useful in the development of pasta, taking into account the characteristics of the raw materials used, for consumers focused on food without allergenic proteins
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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, and P. I. P. Perera. "Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview." International Journal of Food Science 2019 (November 27, 2019): 1–10. http://dx.doi.org/10.1155/2019/6750726.
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Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
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Bilyi, V. Y., S. V. Merzlov, G. V. Merzlova, Yu O. Mashkin, S. V. Chernyuk, N. V. Nedashkivska, and V. V. Bila. "The effect of potassium carbonate and citric acid on the quality indicators of vermicelli as a component of the menu of hotels and restaurants in Kyiv region." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 98 (October 21, 2022): 40–43. http://dx.doi.org/10.32718/nvlvet-f9808.
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Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown
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Jakab, I., J. Tormási, V. Dhaygude, Zs Mednyánszky, L. Sipos, and I. Szedljak. "Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products." Acta Alimentaria 49, no. 1 (March 2020): 4–12. http://dx.doi.org/10.1556/066.2020.49.1.2.
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Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten improved both texture and nutrition value of pasta products. Total polyphenol content, antioxidant capacity, total protein content, free and total amino acid composition were studied. Quality analysis of dried pasta products were carried out according to Hungarian standards. Data was analysed with Kruskal-Wallis test, Dunn's pair-wise post hoc test was used with Bonferroni correction. The correlation was determined by Spearman's rank. Addition of cricket flour modified the pH, acid value, moisture content, and colour of the samples, these changes lasted during storage. Enrichment could increase the total phenol content significantly even at the low level of 10%. Heat treatment during pasta processing had negative effect on the antioxidant capacity except at higher cricket flour contents. Cricket flour's high protein content proportionately increased millet flour's, thus pasta products'. Dried pasta products passed all quality norms. Enrichment of millet flour with cricket flour is favourable from both nutritional and quality aspects.
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Gęsiński, Krzysztof, and Millena Ruszkowska. "Comparative Analysis Quality of Innovative Pasta from Quinoa." Scientific Journal of Gdynia Maritime University, no. 122 (June 30, 2022): 32–45. http://dx.doi.org/10.26408/122.03.
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The aim of this study was to evaluate the quality of innovative quinoa pasta by assessing its culinary qualities. The products were compared with traditional wheat pasta. Four innovative products containing Chenopodium quinoa, available on the Polish market, were selected for the study. The culinary properties were determined by evaluating the weight gain factor, loss of dry matter during cooking, and an organoleptic evaluation and colour of pasta before and after cooking. The study showed that the culinary quality of the innovative products varied and depended on the raw material composition. A correlation was found between pasta properties and the proportion of quinoa and wheat flour in the products and the nutrient content. Pasta with a higher proportion of quinoa was characterized by good cooking properties.
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Dello Russo, Marika, Carmela Spagnuolo, Stefania Moccia, Donato Angelino, Nicoletta Pellegrini, and Daniela Martini. "Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study." Nutrients 13, no. 1 (January 8, 2021): 171. http://dx.doi.org/10.3390/nu13010171.
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Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.
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Dello Russo, Marika, Carmela Spagnuolo, Stefania Moccia, Donato Angelino, Nicoletta Pellegrini, and Daniela Martini. "Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study." Nutrients 13, no. 1 (January 8, 2021): 171. http://dx.doi.org/10.3390/nu13010171.
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Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.
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Di Pede, Giuseppe, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Margherita Dall’Asta, and Francesca Scazzina. "Glycemic Index Values of Pasta Products: An Overview." Foods 10, no. 11 (October 22, 2021): 2541. http://dx.doi.org/10.3390/foods10112541.
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Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.
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Melini, Valentina, Francesca Melini, and Rita Acquistucci. "Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta." Antioxidants 9, no. 4 (April 22, 2020): 343. http://dx.doi.org/10.3390/antiox9040343.
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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.
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De Girolamo, Annalisa, Salvatore Cervellieri, Erminia Mancini, Michelangelo Pascale, Antonio Francesco Logrieco, and Vincenzo Lippolis. "Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools." Foods 9, no. 11 (October 27, 2020): 1551. http://dx.doi.org/10.3390/foods9111551.
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Italy is the country with the largest durum wheat pasta production and consumption. The mandatory labelling for pasta indicating the country of origin of wheat has made consumers more aware about the consumed pasta products and is influencing their choice towards 100% Italian wheat pasta. This aspect highlights the need to promote the use of domestic wheat as well as to develop rapid methodologies for the authentication of pasta. A rapid, inexpensive, and easy-to-use method based on infrared spectroscopy was developed and validated for authenticating pasta made with 100% Italian durum wheat. The study was conducted on pasta marketed in Italy and made with durum wheat cultivated in Italy (n = 176 samples) and on pasta made with mixtures of wheat cultivated in Italy and/or abroad (n = 185 samples). Pasta samples were analyzed by Fourier transform-near infrared (FT-NIR) spectroscopy coupled with supervised classification models. The good performance results of the validation set (sensitivity of 95%, specificity and accuracy of 94%) obtained using principal component-linear discriminant analysis (PC-LDA) clearly demonstrated the high prediction capability of this method and its suitability for authenticating 100% Italian durum wheat pasta. This output is of great interest for both producers of Italian pasta pointing toward authentication purposes of their products and consumer associations aimed to preserve and promote the typicity of Italian products.
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Ospanov, A. A., A. K. Timurbekova, D. Nurdan, T. Sh Askarova, and B. D. Adilkhan. "Research of microstructure and microbiological indicators of pasta products from non-traditional raw materials." Journal of Almaty Technological University, no. 4 (December 23, 2021): 23–31. http://dx.doi.org/10.48184/2304-568x-2021-23-31.
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Modern trends in the development of pasta production are based on the use of starch-containing raw materials for the production of medicinal and preventive pasta products. In this connection, an important observation is the state of protein and starch in pasta flour, which can be achieved by electron microscopy of the microstructure of macaroni products. Therefore, the study of microstructures and microbiological indicators of pasta from non-traditional raw materials will be relevant. The practical value of the research is characterized by improved consumer properties of pasta made from non-traditional raw materials. The novelty of the research is the development of scientific and technological bases for the production of pasta from non-traditional polycereal raw materials. The results obtained: the analysis of the obtained electronic micro-drawings showed that the microstructure of pasta from non-traditional raw materials corresponds to the standards in comparison with the control sample. The following types of mycotoxins were found in pasta from non-traditional raw materials in permitted quantities: aflatoxin B1, aflatoxin M1, zearalenone, deoxynivalenol, ochratoxin A, fumonisin, patulin, T-2. For example, the amount of zearalenone (mg/kg): in pasta according to recipe No. 1 – 0.0637, according to recipe No. 2 – 0.0251 and according to recipe No. 3 – 0.0758; in flour raw materials – according to recipe No. 1 – 0.1485, according to recipe No. 2 – 0.0261 and according to recipe No. 3 – 0.2.
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Sissons, Mike. "Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review." Foods 11, no. 1 (January 4, 2022): 123. http://dx.doi.org/10.3390/foods11010123.
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Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
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Liebman, Michael, and Joseph Okombo. "Oxalate content of selected pasta products." Journal of Food Composition and Analysis 22, no. 3 (May 2009): 254–56. http://dx.doi.org/10.1016/j.jfca.2008.10.013.
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Lagoudaki, Maria, Panagiotis G. Demertzis, and Michael G. Kontominas. "Moisture Adsorption Behaviour of Pasta Products." LWT - Food Science and Technology 26, no. 6 (December 1993): 512–16. http://dx.doi.org/10.1006/fstl.1993.1101.
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Beitane, Ilze, and Alla Marisheva. "The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet." Applied Sciences 13, no. 6 (March 20, 2023): 3944. http://dx.doi.org/10.3390/app13063944.
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The growing public interest in vegan products due to their association with health creates a need for new nutritious products that could cover nutritional deficiencies in the vegan diet. This study aimed to evaluate the potential of amaranth pasta and amaranth pasta blends with buckwheat or oat flour for a vegan diet to provide the limiting nutrients. Different types of pasta were developed in the current study—pasta from amaranth flour, and pasta samples from amaranth flour partly substituted with buckwheat or oat flour. The nutritional and energetic value, sugars, fatty acids, amino acids, and iron content were determined for all samples. All developed pasta samples can be evaluated as products with increased nutritional value, which provide more than 15% protein of the total energy with a sufficient content of lysine, methionine, and threonine; the iron content in the samples covered over 30% of the daily reference intake for iron; and the content of unsaturated fatty acids was above 70% of the total fat content. More nutritious pasta for a vegan diet can be obtained by substituting amaranth flour with buckwheat or oat flour. By improving the technology of amaranth pasta developed to obtain instant pasta, it would be possible to develop disaster food with high nutritional value.
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Ainsa, Andrea, Adrián Honrado, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, and Juan B. Calanche M. "Innovative Development of Pasta with the Addition of Fish By-Products from Two Species." Foods 10, no. 8 (August 15, 2021): 1889. http://dx.doi.org/10.3390/foods10081889.
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The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.
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Ilamaran, M., R. Sarojinibharathi, and J. Selvi. "Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products." Journal of Applied and Natural Science 13, SI (July 19, 2021): 179–87. http://dx.doi.org/10.31018/jans.v13isi.2825.
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The study aimed to investigate the appropriate technology for the development of modified starch and standardize the millet-based bakery and pasta products incorporated with modified starch and measure the glycemic index of the standardized therapeutic baked and pasta products. The physical modification and chemical modification techniques were performed to optimize the technology for modified starch. Refined wheat flour was substituted with millet flour, modified starch and pulse flour at various percentages to optimize the flour blend for pasta and bakery products. The products were subjected to in vitro study to measure the glycemic index. Physical modification technique, i.e. autoclave-cooling, was found to be optimum for the development of modified starch. The optimum flour blend for pasta products was whole wheat flour(50%), millet flour (25 and 50%), cassava modified starch (15 and 25%) and green ram flour (10%) and it was found to be acceptable without affecting its sensory attributes. The optimum blend for bread was whole wheat flour (50%), kodo / barnyard millet flour (50%) with cassava modified starch (10%) and for low-fat cookies, it was millet flour (20%) and modified starch (15 %). Among the three pasta products, noodles and macaroni were found to be highly acceptable with minimum cooking loss. The in vitro study showed that the pasta products have a hypoglycemic effect suitable for lifestyle disorder patients and do not involve high production costs and earn good returns to the entrepreneurs.
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Chetrariu, Ancuța, and Adriana Dabija. "Quality Characteristics of Spelt Pasta Enriched with Spent Grain." Agronomy 11, no. 9 (September 11, 2021): 1824. http://dx.doi.org/10.3390/agronomy11091824.
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Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and protein, and can be successfully incorporated into pasta production. After dough properties were assessed, the resulting pasta was evaluated for chemical composition, phenolics content, as well as antioxidant activity. The cooked pasta quality was similarly evaluated on its physical properties, hardness, color profile of dry and hydrated pasta, and its sensory characteristics, as well as on the microstructure of the final products. Non-traditional ingredients such as spent grain and spelt flour influence the rheological properties of the dough and sensory acceptability and quality of the final cooked product. Spelt flour with the addition of spent grain can be used to obtain dry pasta of acceptable quality, with a high fiber content and biologically active compound, such as phenolic compounds. Using appropriate technologies, but also balanced recipes can incorporate suitable amounts of spent grain in pasta, resulting in final products characterized by desired dietary-nutritional values, as well as optimal sensory properties.
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Marinelli, V., L. Padalino, D. Nardiello, M. A. Del Nobile, and A. Conte. "New Approach to Enrich Pasta with Polyphenols from Grape Marc." Journal of Chemistry 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/734578.
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Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.
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Biradar, Vishwaradhya M., Viresh Kumargouda, Suresha, K. B, Mohithkumar G.V, and Shobha D. "Development of Ready to Cook (RTC) Pasta and Vermicelli from Kodo Millet (Paspalum scorbiculatum) Using Cold Extrusion Technology." Journal of Advances in Biology & Biotechnology 27, no. 8 (July 11, 2024): 69–80. http://dx.doi.org/10.9734/jabb/2024/v27i81122.
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Pasta and vermicelli products are in high demand worldwide and serve as effective carriers for delivering nutrition. This study focused on developing pasta and vermicelli using kodo millet and whole wheat flour, by investigating four different formulations. Based on cooking and sensory attributes, the pasta and vermicelli were optimised. With cold extrudates containing 60 % of kodo millet flour and 40 % of whole wheat flour (T4) showed superior characteristics compared to other treatments. The optimised cold extruded products were analysed for physico-chemical and proximate according to Deshpande and Poshadri (2011), Launay and Lisch (1983), Anderson (1982), AOAC (1980) respectively and 9-point hedonic scale was used to adjudge the sensory characteristics and also studied cooking characteristics according to standard methodologies. In which they (both pasta and vermicelli) showed similar (on far) physico-functional characteristics. The optimised pasta and vermicelli were then stored in metallized polyester pouches (50 µm thickness) under ambient conditions for three months. During this storage period, parameters such as moisture content and sensory attributes were monitored at 15-day intervals to assess the stability of the cold extruded products. The study provides valuable insights into the development and storage stability of nutritious pasta and vermicelli products made from kodo millet and whole wheat flour.
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Baiysbayeva, Meruyet, Galiya Iskakova, Assel Izembayeva, Nurgul Batyrbayeva, Fatima Dikhanbayeva, and Gulnur Daribayeva. "Development of technology for macaroni products based on flour of grain crops and ion-zoned water." Eastern-European Journal of Enterprise Technologies 1, no. 11 (109) (February 27, 2021): 51–60. http://dx.doi.org/10.15587/1729-4061.2021.225001.
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The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized
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Tripathi, Jaya, Ranu Prasad, Alka Gupta, and Vinita Puranik. "Development of value added Pasta with incorporation of malted finger millet flour." Journal of Applied and Natural Science 7, no. 2 (December 1, 2015): 598–601. http://dx.doi.org/10.31018/jans.v7i2.651.
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This study considers the replacement of Semolina with malted finger millet flour containing wide range of nutrients in enrichment of pasta. The changes in nutritional constituents and bioactive compounds (TPC, Radical Scavenging Activity) of pasta were examined by adding malted finger millet flour to the pasta formulations at the level of 0 (T0), 10 (T1), 20 (T2), 30 (T3), 40 (T4) and 50 (T5) per cent flour replacement. The results indicated that T4 sample of finger millet flour added pasta contained more protein content i.e. 12.65 g compared to that of control pasta (T0) i.e. 7 g. Same way the calorie content of value added pasta was higher i.e. 409.94 Kcal/100 g as compared to control pasta (T0) i.e. 324.40 Kcal/100 g. Calcium content of value added pasta was comparatively very high i.e. 170.4 mg/100 g as compared to 15.3 mg/100 g of control. As far TPC content & DPPH % were considered, T4 sample of pasta have higher amount of both i.e. 220 mg Gallic acid eq. & 53.38 % as compared to control pasta (T0) i.e. 220 mg Gallic acid eq. & 17.59 % respectively. Pasta and related products are the most popular are the most popular food worldwide. Usually pasta and other extruded products are high in starch but low in dietary fiber, minerals and vitamins. The present study clearly indicates that the use of malted finger millet flour will improve nutritional quality of pasta in terms of antioxidant activity.
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Dziki, Dariusz. "Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties." Processes 9, no. 8 (July 25, 2021): 1280. http://dx.doi.org/10.3390/pr9081280.
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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
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Samilyk, Maryna, Evgenia Demidova, Natalia Bolgova, Anatoly Kapitonenko, and Tetiana Cherniavska. "Influence of adding wild berry powders on the quality of pasta products." EUREKA: Life Sciences, no. 2 (March 31, 2022): 28–35. http://dx.doi.org/10.21303/2504-5695.2022.002410.
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Pasta is a popular food item among consumers all over the world. They have high energy value, low cost and long shelf life. However, the biological value of these products is quite low. Adding components rich in dietary fiber, vitamins and minerals to their composition will significantly improve their nutritional value. The purpose of the article is to analyze the possibility of producing pasta with the addition of derivatives from the processing of wild berries Sambucus nigra, Viburnum opulus, Hippophae rhamnoides L., which have a rich nutrient composition and are available raw materials. The technology, developed in the work for processing berries by osmotic dehydration, allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. Sensory evaluation of pasta was carried out according to the Croatian Official Methods, moisture content of pasta was determined by drying to constant weight. Sensory analysis of pasta showed that the addition of powders does not lead to a deterioration in their quality. Their appearance, taste, smell, shape and elasticity are improved. The quality of the pasta samples, containing 5 % of the powder, was determined as “good” according to the results of the evaluation of the tasting group. And the samples with a powder content of 10 % have a "high" quality. The addition of powders has practically no effect on the drying conditions and moisture content of the finished products. With the addition of Viburnum opulus powders, the moisture content is reduced compared to controls. Humidity of all samples is within the permissible limits, which indicates their resistance to storage
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Gumul, Dorota, Eva Ivanišová, Joanna Oracz, Renata Sabat, Anna Wywrocka-Gurgul, and Rafał Ziobro. "Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality." Applied Sciences 14, no. 11 (June 4, 2024): 4873. http://dx.doi.org/10.3390/app14114873.
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Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrusion (50 °C). The purpose of the study was to demonstrate which additive and in what quantity would have a more favorable effect on the nutritional, pro-health and physical quality of pasta. It was found that all pasta samples obtained with cherry pomace had a higher content of fat (10%), ash (3%), fiber (2 times) and polyphenols (22%), together with α tocopherols, than pasta with red potato pulp. Nonetheless, it had a lower water-binding capacity (20%) and higher optimum cooking time. Pasta with cherry pomace was characterized by a good taste and an attractive smell, so this additive should be recommended to obtain products with better nutritional and pro-health value and quality, especially at 30%.
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Cuomo, Francesca, Maria Carmela Trivisonno, Silvio Iacovino, Maria Cristina Messia, and Emanuele Marconi. "Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta." Foods 11, no. 5 (February 23, 2022): 642. http://dx.doi.org/10.3390/foods11050642.
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Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “High Protein” and “High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “High Fibre” and “Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.
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Marisheva, Alla, and Ilze Beitane. "Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet." Rural Sustainability Research 49, no. 344 (August 1, 2023): 58–65. http://dx.doi.org/10.2478/plua-2023-0008.
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Abstract Consumers’ growing demand for vegan products creates a need for new nutrient-dense products. Amaranth seeds are characterised as a nutritious product due to the content of proteins, fats, etc. Considering the high-quality fats and their amount in amaranth seeds, the aim of this study was to analyse the profile of fatty acids in amaranth pasta which was developed for a vegan diet. Seven samples: amaranth, amaranth-oat, and amaranth-buckwheat pasta in different ratios, were analysed in the study. The preparation of samples for analysis was carried out according to LVS EN ISO 6498:2012; fatty acid composition was determined using the GC/MS analytic method. The highest total fat content was determined in the amaranth pasta – 5453.62 mg 100 g−1 of product, followed by the amaranth-oat pasta (85%/15%) – 4988.14 mg 100 g−1 of product and amaranth-oat pasta (70%/30%) – 4772.93 mg 100 g−1 of product. In the developed pasta samples, over 70% of total fat was unsaturated fatty acids and more than one-third of total fat was PUFA. The highest PUFA/SFA ratio was determined for amaranthoat pasta (70%/30%), amaranth-buckwheat pasta (85%/15%), and amaranth-buckwheat pasta (70%/30%). Quantitatively, the essential fatty acids were oleic acid, linoleic acid, and palmitic acid. The triterpene squalene was detected with a probability of 90% in all amaranth, amaranth-oat, and amaranth-buckwheat pasta samples. The developed pasta for a vegan diet contains good-quality fat.
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S., Padma Ishwarya, and Prabhasankar P. "Prebiotics: Application in Bakery and Pasta Products." Critical Reviews in Food Science and Nutrition 54, no. 4 (November 15, 2013): 511–22. http://dx.doi.org/10.1080/10408398.2011.590244.
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Saidov, A. M., D. A. Kalitka, Z. K. Moldakhmetova, G. K. Yeseeva, and J. E. Balguzhinova. "Study of the influence of vegetable powders on the quality indicators of pasta." E3S Web of Conferences 395 (2023): 03002. http://dx.doi.org/10.1051/e3sconf/202339503002.
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A rapid development of areas related to the manufacturing of products of increased nutritional value has captured almost all countries of the world. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise “Kostanayskyi melkombinat” JSC was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated.
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Саидов, А. М., Д. А. Калитка, А. М. Жилкишинова, and Н. Д. Жангабылова. "Development of a pasta recipe using vegetable powders." Journal of Almaty Technological University 1, no. 3 (September 14, 2023): 85–92. http://dx.doi.org/10.48184/2304-568x-2023-3-85-92.
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In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise JSC "Kostanay flour mill" was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated
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Bazarnova, Julia, Liudmila Nilova, Elena Trukhina, Maya Bernavskaya, Yulia Smyatskaya, and Tugba Aktar. "Use of Microalgae Biomass for Fortification of Food Products from Grain." Foods 10, no. 12 (December 5, 2021): 3018. http://dx.doi.org/10.3390/foods10123018.
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This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.
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Drabińska, Natalia, Mariana Nogueira, and Beata Szmatowicz. "Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder." Molecules 27, no. 15 (July 22, 2022): 4672. http://dx.doi.org/10.3390/molecules27154672.
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The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.
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Trevena, Helen, Elizabeth Dunford, Bruce Neal, and Jacqueline Webster. "The Australian Food and Health Dialogue – the implications of the sodium recommendation for pasta sauces." Public Health Nutrition 17, no. 7 (July 18, 2013): 1647–53. http://dx.doi.org/10.1017/s1368980013001791.
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AbstractObjectiveTo assess the change in Na content of Australian pasta sauces between 2008 and 2011. A secondary objective was to project the mean Na content of these same products in 2014 using the Australian Food and Health Dialogue Na commitment and compare projections with the 2012 UK Na target for pasta sauce.DesignNa data were collected from the product labels of pasta sauce products. Mean Na content was calculated for 2008 and 2011 and change assessed. Projected mean values for 2014 were derived by applying a 15 % reduction to the 2011 products above the ‘action point’ of 420 mg Na/100 g, consistent with the Food and Health Dialogue commitment (scenario 1). A 15 % reduction was applied to products already below the ‘action point’ (scenario 2). Projections were compared with the 2012 UK target.SettingNa data for pasta sauce products in Australian supermarkets (July–September) in 2008 and 2011.SubjectsNot applicable.ResultsData were available for 124 (2008) and 187 (2011) products, and mean Na levels were not significantly different (451 mg/100 g v. 423 mg/100 g; P = 0·16). The projected means (381 mg Na/100 g in scenario 1; 375 mg Na/100 g in scenario 2) exceeded the 2012 UK target (330 mg Na/100 g) and to attain this would require a 22 % reduction from 2011 levels.ConclusionsThere is little evidence that all Australian manufacturers of pasta sauces systematically reduced the Na content of their products between 2008 and 2011. Even if all manufacturers achieve the current voluntary commitment by 2014, average salt levels in Australian products would still be above the 2012 UK target.
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Sun, Penghui, Jiajia Wang, and Zhilin Dong. "CNN–LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy." Sensors 23, no. 10 (May 17, 2023): 4815. http://dx.doi.org/10.3390/s23104815.
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Infrared (IR) spectroscopy is nondestructive, fast, and straightforward. Recently, a growing number of pasta companies have been using IR spectroscopy combined with chemometrics to quickly determine sample parameters. However, fewer models have used deep learning models to classify cooked wheat food products and even fewer have used deep learning models to classify Italian pasta. To solve these problems, an improved CNN–LSTM neural network is proposed to identify pasta in different physical states (frozen vs. thawed) using IR spectroscopy. A one-dimensional convolutional neural network (1D-CNN) and long short-term memory (LSTM) were constructed to extract the local abstraction and sequence position information from the spectra, respectively. The results showed that the accuracy of the CNN–LSTM model reached 100% after using principal component analysis (PCA) on the Italian pasta spectral data in the thawed state and 99.44% after using PCA on the Italian pasta spectral data in the frozen form, verifying that the method has high analytical accuracy and generalization. Therefore, the CNN–LSTM neural network combined with IR spectroscopy helps to identify different pasta products.
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Schettino, Rosa, Erica Pontonio, and Carlo Giuseppe Rizzello. "Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta." Foods 8, no. 12 (November 22, 2019): 604. http://dx.doi.org/10.3390/foods8120604.
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A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.
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Lordi, Adriana, Olimpia Panza, Amalia Conte, and Matteo Alessandro Del Nobile. "Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta." Foods 13, no. 1 (December 21, 2023): 44. http://dx.doi.org/10.3390/foods13010044.
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A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0–6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.
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Valdez-Meza, Raymundo, Figueroa-Salcido, Ramírez-Torres, Fradinho, Oliveira, Sousa, et al. "Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties." Foods 8, no. 8 (July 24, 2019): 282. http://dx.doi.org/10.3390/foods8080282.
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Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This effect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
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Bimbo, Francesco, Emilio De Meo, and Domenico Carlucci. "Hedonic Analysis of Dried Pasta Prices Using E-Commerce Data—An Explorative Study." Foods 13, no. 6 (March 16, 2024): 903. http://dx.doi.org/10.3390/foods13060903.
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Italy is the world leader in the production of pasta and the Italian market is characterized by strong price competition among large industrial producers. Thus, recently, many small and medium firms have started to differentiate their products as a way to achieve higher margins and escape from price competition. Using data on the prices and characteristics of dried pasta sold online in the Italian market and a hedonic price model, we estimated the implicit prices associated with several attributes that are currently available for dried pasta. We find that the “artisanal” statement on pasta labeling is associated with the highest price premium. Also, results show that protected geographical indication, Halal and Kosher certifications, and the use of ancient wheat varieties are valuable features of dried pasta sold in the Italian market. Instead, a positive, albeit limited in magnitude, price premium is associated with dried pasta made using 100% Italian durum wheat semolina, the organic method, enriched with additional ingredients. Findings suggest that producers can differentiate their products by mostly emphasizing their small-scale production methods, the territorial connotation, and the cultural and environmental sustainability of production. Otherwise, certifying dried pasta as Halal or Kosher can represent a complementary or alternative strategy to differentiate the product and achieve a higher price.
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Sagyntay, Fariza, Auelbek Iztaev, Assel Boranbaeva, Baltash Tarabayev, Begzada Soltybayeva, Nurbibi Mashanova, Viera Šottníková, and Anar Kabylda. "Assessment of the physicochemical profile of gluten-free flour and pasta products." Potravinarstvo Slovak Journal of Food Sciences 18 (June 26, 2024): 605–18. http://dx.doi.org/10.5219/1987.
Full textAbstract:
The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability.
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Costantini, Michela, Carmine Summo, Michele Faccia, Francesco Caponio, and Antonella Pasqualone. "Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta." Molecules 26, no. 15 (July 23, 2021): 4442. http://dx.doi.org/10.3390/molecules26154442.
Full textAbstract:
Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.
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Bouasla, Abdallah, and Agnieszka Wójtowicz. "Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process." Foods 8, no. 10 (October 14, 2019): 496. http://dx.doi.org/10.3390/foods8100496.
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A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.
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Karimova, G., N. Mashanova, G. Mukambetov, R. Niyazbekova, M. Smagulova, Zh Sataeva, and A. Ibzhanova. "Investigation of the structure of pasta." Journal of Almaty Technological University, no. 4 (December 22, 2023): 181–88. http://dx.doi.org/10.48184/2304-568x-2023-4-181-188.
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This article discusses the structure of the properties of oilseed cakes in the production of pasta. During the research, a partial replacement of premium wheat with pumpkin, soy, peanut, sunflower and linseed cake was made. The incorporation of pumpkin, soy, peanut, sunflower, and flax cakes stems from the rich variety of vitamins present in these raw materials. As part of the study, the amino acid composition of the studied cakes, the rheological and physico-chemical parameters of pasta mixtures were considered. The results obtained comply with the requirements established in the standardization documents and technical regulations of the Eurasian Economic Union. Studies have shown that the addition of oilseed cakes does not reduce the rheological and technological parameters of pasta. Quality indicators are determined in accordance with TR CU 021/2011 "On food safety", TR CU 022/2011 "Food products in terms of their labeling", TR CU 029/2012 "Safety requirements for food additives, flavorings and technological aids", regulatory and technical documents GOST 31743-2017 "Pasta products. General technical conditions", GOST 31964-2012 "Pasta products. Acceptance rules and methods for determining quality", GOST 8057-95 "Soybean meal. Technical conditions", GOST 11201-65 "Peanut cake food. Technical specifications, GOST 80-96 "Sunflower cake. Technical specifications, GOST 10974-95 "Flax cake. Technical conditions".
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Lovkis, Z. V., and A. I. Grigel. "PRESSING AND DRYING PASTA." Food Industry: Science and Technology 14, no. 1(51) (March 11, 2020): 43–49. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-43-49.
Full textAbstract:
The article is devoted to the topic of pasta and such technological processes of their production as kneading pasta dough, pressing or forming pasta, drying finished products. The characteristic features and defining parameters for each of the processes are described. The main parameters that affect the quality of the finished product for the technological process of kneading the dough are humidity, temperature and the process of vacuuming the dough, for the process of forming pasta – pressing pressure and humidity of the dough, for the drying process-temperature, speed and humidity of the drying air. The character of the dough movement in the screw chamber and the pressing head during the molding of pasta is described, the drying process of pasta is considered, the drying curve of pasta is shown.