In this study, fortiﬁed pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in ﬁber and phenols. GP inclusion in pasta signiﬁcantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta ﬁrmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a signiﬁcative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortiﬁed spaghetti had good overall acceptability, and the results suggest that GP-fortiﬁed pasta could represent a healthy product with good technological and sensory properties.
|Titolo:||Eﬀect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta|
SIMONATO, Barbara (Corresponding)
|Data di pubblicazione:||2020|
|Appare nelle tipologie:||01.01 Articolo in Rivista|