Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared wi...

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Autores principales:	Gabriella Santagata, Domenico Zannini, Salvatore Mallardo, Floriana Boscaino, Maria Grazia Volpe
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Gnocchi</i> sea water micro-macro elements volatile profile thermal properties morphological analysis Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2e0628cdd8a941a3a2a45721e8a9a12d
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spelling	oai:doaj.org-article:2e0628cdd8a941a3a2a45721e8a9a12d2021-11-25T17:32:58ZNutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient10.3390/foods101125852304-8158https://doaj.org/article/2e0628cdd8a941a3a2a45721e8a9a12d2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2585https://doaj.org/toc/2304-8158This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta <i>Gnocchi</i> with respect to those prepared with tap water. <i>Gnocchi</i> obtained by mixing the flour with seawater (GSW) were compared with traditional <i>Gnocchi</i> made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both <i>Gnocchi</i> types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW <i>Gnocchi</i> were structurally tightened whereas GTW <i>Gnocchi</i> showed a labile and weak macromolecular network. In addition, GSW <i>Gnocchi</i> was more thermally stable than GTW <i>Gnocchi</i>, as evidenced by thermogravimetric analysis (TGA).Gabriella SantagataDomenico ZanniniSalvatore MallardoFloriana BoscainoMaria Grazia VolpeMDPI AGarticle<i>Gnocchi</i>sea watermicro-macro elementsvolatile profilethermal propertiesmorphological analysisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2585, p 2585 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Gnocchi</i> sea water micro-macro elements volatile profile thermal properties morphological analysis Chemical technology TP1-1185
spellingShingle	<i>Gnocchi</i> sea water micro-macro elements volatile profile thermal properties morphological analysis Chemical technology TP1-1185 Gabriella Santagata Domenico Zannini Salvatore Mallardo Floriana Boscaino Maria Grazia Volpe Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
description	This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta <i>Gnocchi</i> with respect to those prepared with tap water. <i>Gnocchi</i> obtained by mixing the flour with seawater (GSW) were compared with traditional <i>Gnocchi</i> made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both <i>Gnocchi</i> types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW <i>Gnocchi</i> were structurally tightened whereas GTW <i>Gnocchi</i> showed a labile and weak macromolecular network. In addition, GSW <i>Gnocchi</i> was more thermally stable than GTW <i>Gnocchi</i>, as evidenced by thermogravimetric analysis (TGA).
format	article
author	Gabriella Santagata Domenico Zannini Salvatore Mallardo Floriana Boscaino Maria Grazia Volpe
author_facet	Gabriella Santagata Domenico Zannini Salvatore Mallardo Floriana Boscaino Maria Grazia Volpe
author_sort	Gabriella Santagata
title	Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
title_short	Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
title_full	Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
title_fullStr	Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
title_full_unstemmed	Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
title_sort	nutritional and chemical-physical characterization of fresh pasta <i>gnocchi</i> prepared with sea water as new active ingredient
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2e0628cdd8a941a3a2a45721e8a9a12d
work_keys_str_mv	AT gabriellasantagata nutritionalandchemicalphysicalcharacterizationoffreshpastaignocchiipreparedwithseawaterasnewactiveingredient AT domenicozannini nutritionalandchemicalphysicalcharacterizationoffreshpastaignocchiipreparedwithseawaterasnewactiveingredient AT salvatoremallardo nutritionalandchemicalphysicalcharacterizationoffreshpastaignocchiipreparedwithseawaterasnewactiveingredient AT florianaboscaino nutritionalandchemicalphysicalcharacterizationoffreshpastaignocchiipreparedwithseawaterasnewactiveingredient AT mariagraziavolpe nutritionalandchemicalphysicalcharacterizationoffreshpastaignocchiipreparedwithseawaterasnewactiveingredient
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Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient

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