CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS

Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from he...

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Autores principales:	Mădălina IUGA, Silvia MIRONEASA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	wheat grape peels pasta heat moisture treatment rheology sensory profile Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a370bd5b35b34969b05417f888cd75df
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spelling	oai:doaj.org-article:a370bd5b35b34969b05417f888cd75df2021-12-02T19:35:53ZCHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS2068-66092559-6381https://doaj.org/article/a370bd5b35b34969b05417f888cd75df2021-06-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/791/725https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from heat moisture treated (HMT) wheat flour, native wheat-grape peels composite flour and treated wheat-grape peels flour mix. The results revealed that grape peels addition increased the nutritional value of pasta by raising the ash, fiber and polyphenols content, while HMT determined higher resistant starch values. The elastic and viscous moduli of dough increased when HMT was applied to wheat flour and/or grape peels were incorporated. The addition of grape peels led to higher glass transition temperature, while an opposite effect was observed for HMT. Both grape peels addition and HMT caused lower maximum creep and recovery compliances. Acceptable sensory scores were obtained for all the analysed samples, pasta from treated wheat - grape peels composite flour was characterized as nutritious, fruity, sourish, pasta from treated wheat flour as elastic, gummy, sweet, pleasant, while pasta from native wheat-grape peels was characterized as satiating, fragile, innovative, sourish. These results evidenced the opportunity to increase the functional and nutritional value of pasta by applying physical modification of flour and/or by incorporating grape peels as a source of dietary fiber and bioactive compounds. Mădălina IUGASilvia MIRONEASAStefan cel Mare University of Suceavaarticlewheatgrape peelspastaheat moisture treatmentrheologysensory profileFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 2, Pp 91-100 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	wheat grape peels pasta heat moisture treatment rheology sensory profile Food processing and manufacture TP368-456
spellingShingle	wheat grape peels pasta heat moisture treatment rheology sensory profile Food processing and manufacture TP368-456 Mădălina IUGA Silvia MIRONEASA CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
description	Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from heat moisture treated (HMT) wheat flour, native wheat-grape peels composite flour and treated wheat-grape peels flour mix. The results revealed that grape peels addition increased the nutritional value of pasta by raising the ash, fiber and polyphenols content, while HMT determined higher resistant starch values. The elastic and viscous moduli of dough increased when HMT was applied to wheat flour and/or grape peels were incorporated. The addition of grape peels led to higher glass transition temperature, while an opposite effect was observed for HMT. Both grape peels addition and HMT caused lower maximum creep and recovery compliances. Acceptable sensory scores were obtained for all the analysed samples, pasta from treated wheat - grape peels composite flour was characterized as nutritious, fruity, sourish, pasta from treated wheat flour as elastic, gummy, sweet, pleasant, while pasta from native wheat-grape peels was characterized as satiating, fragile, innovative, sourish. These results evidenced the opportunity to increase the functional and nutritional value of pasta by applying physical modification of flour and/or by incorporating grape peels as a source of dietary fiber and bioactive compounds.
format	article
author	Mădălina IUGA Silvia MIRONEASA
author_facet	Mădălina IUGA Silvia MIRONEASA
author_sort	Mădălina IUGA
title	CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
title_short	CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
title_full	CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
title_fullStr	CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
title_full_unstemmed	CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
title_sort	characterization of pasta from heat moisture treated wheat flour and grape peels
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/a370bd5b35b34969b05417f888cd75df
work_keys_str_mv	AT madalinaiuga characterizationofpastafromheatmoisturetreatedwheatflourandgrapepeels AT silviamironeasa characterizationofpastafromheatmoisturetreatedwheatflourandgrapepeels
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CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS

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