Generalized model for the characterization of fortified pasta with high nutritional value (original) (raw)
Related papers
2015
Innovation is one that delivers solutions to food security challenges (www.cgiar.org, Consultative Group on International Agricultural Research, CGIAR). Food security is a component of the concept of nutrition security (www.ifad.org, The International Fund for Agricultural Development, IFAD). In this context, the aim of our study was to elaborate a generalized model to produce new functional pasta with high nutritional value, as safe food, nutritionally optimized [7, 8].
Pasta: Raw materials, processing and quality improvement
The Pharma Innovation, 2021
Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow colour is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer's disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.
Economic assessment based on scenario analysis for the production of a new functional pasta
Journal of Food Engineering, 2018
Nowadays functional foods are becoming more popular due to their capacity to prevent and/or reduce the risk of certain diseases. Functional foods improve health and give physiological benefits providing nutrients beyond the simple nutritional value. The market for functional foods is growing rapidly and the consumers are willing to pay a premium price for these products. In this context, the production of pasta comprising Opuntia may represent an opportunity to combine the widespread consumption of pasta in the traditional Mediterranean Diet and the beneficial characteristics of the Opuntia, including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial and neuroprotective properties. The aim of this paper is to evaluate the economic feasibility of the production of dried pasta functionalized with an extract of cladodes from Opuntia Ficus Indica in an existing medium-size pasta factory. For this purpose, an economic evaluation based on scenarios analysis was conducted. In particular, in each scenario different percentages of Opuntia solution were considered and two different economic aspects were varied: the price of the functionalized pasta and the cost of the Opuntia solution that satisfies a fixed price for the final product. The economic evaluation was carried out on the basis of the Net Present Value and of the Investment Payback Time.
Process development and evaluation of quality characteristics of multilegume pasta
Asian Journal of Dairy and Food Research, 2014
Legumes constitute an important source of dietary protein for large segments of the world's population particularly in those countries in which the consumption of animal protein is limited by nonavailability or is self-imposed because of religious or cultural habits. The present study focused on the use of multilegumes for production of ready-to-eat snack products using extrusion cooking. Multilegume Composite mix was prepared using processing techniques such as soaking, sprouting, dehydration and milling. Physical properties namely bulk density, swelling power, water holding capacity, foam capacity and foam stability and nutritional properties namely , protein, ash, crude fiber, fat and carbohydrate, calorific value of the multilegume composite mix were analyzed. Extrusion cooking was carried out using a single screw extruder at 400rpm. The organoleptic qualities of extruded samples were analyzed by panelists on a 9 point hedonic scale. A comparative study was conducted using pasta made with 100% maida flour and pasta made with 50 % substituted multilegume composite flour. The findings of the study revealed that significance difference (P< 0.05) was observed in all the parameters between the control and multilegume pasta. Organoleptic evaluation stated that the multilegume pasta had higher scores and highly acceptable among the panelist. Hence multilegume pasta could be considered as a potential breakfast as well as the snack food which serves the essential nutrients in a finger flips way.
Journal of Food Science and Technology, 2012
Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.
Potravinarstvo Slovak Journal of Food Sciences
The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of...
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016
Pasta is a popular, nutritious and low glycaemic food having global appeal as nutrition supplement. Fortifications of pasta with a variety of proteins increase the nutritional significance of pasta and improve the health condition of the immense majority of health conscious peoples. In present study we developed three samples (C, C1, C2, and C3) of pasta using refined wheat flour and proportions of aonla powder. Sample C was prepared as control containing only refined wheat flour (100%), while sample C1 (refined wheat flour 99% and aonla powder 1%), C2 (refined wheat flour 97% and aonla powder 3%), C3 (refined wheat flour 95% and aonla powder 5%) were prepared by changing the concentration of refined wheat flour and different aonla powder. All the three samples were evaluated for the physicochemical properties (moisture content, ash value and texture analysis) nutritional properties (carbohydrate, protein, fibre and fat), cooking time and sensory qualities. A aonla powder fortified pasta product was successfully produced and it was observed as the concentration of aonla powder was increased the cooking time also increased. On the basis of physicochemical & nutritional properties cooking time and sensory qualities, pasta containing refined wheat flour (97%) and aonla powder (3%) resulted in better quality having more nutritional elements and highest overall acceptability.
Nutritional and Technological Quality of High Protein Pasta
Foods
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed imp...
International Journal of Food Science, 2019
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 produ...
Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
Food Science and Technology (Campinas), 2013
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2 2 Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour-PGRF (0-60%) and modified egg albumin-MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and no addition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results.