ENRICHMENT OF PASTA PRODUCTS USING BEETROOT

Beetroot has numerous advantageous health effects due its chemical composition, such as fibres, mineral elements, vitamins and phenolic compounds. It has not only anti-tumour effects but its consumption is favourable for the cardiovascular system, too. It is used as natural colouring agent in severa...

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Autores principales:	Péter SIPOS, Márta HORVÁTH, Cintia ADÁCSI, Brigitta HORVÁTH, Beáta BABKA, Zoltán GYŐRI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	beetroot pasta products fortification Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/b2162e625de740258eb95bab63e62490
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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spelling	oai:doaj.org-article:b2162e625de740258eb95bab63e624902021-12-02T19:35:53ZENRICHMENT OF PASTA PRODUCTS USING BEETROOT2068-66092559-6381https://doaj.org/article/b2162e625de740258eb95bab63e624902017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/531/503https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Beetroot has numerous advantageous health effects due its chemical composition, such as fibres, mineral elements, vitamins and phenolic compounds. It has not only anti-tumour effects but its consumption is favourable for the cardiovascular system, too. It is used as natural colouring agent in several products. In this research wheat pasta products were made with 8 and 16% beetroot juice and pulp addition to evaluate that the advantageous nutritional effects of beetroot could be utilized in pasta production as well and the consumer’s opinion on these products. Besides the general physical parameters (dry matter content, drying water loss, cooking water absorption) total phenol content and flavonoid concentrations were measured and a sensory analysis was performed. It was found that the beetroot addition did not influence the most the physical properties of pasta as compared to the control, but the use of beetroot pulp resulted in a significant increase in the water absorption during cooking. Unfortunately the high polyphenol content of beetroot could not be utilized in pasta consumption. Although the dry pasta had significant total phenol content, the cooking led to serious leaching and the same value were experienced as for the control pasta. Despite these facts, this kind of product can be beneficial for the producers as the sensory analysis showed that the overall acceptance and the taste and texture were found to be advantageous for potential consumers.Péter SIPOSMárta HORVÁTHCintia ADÁCSIBrigitta HORVÁTHBeáta BABKAZoltán GYŐRIStefan cel Mare University of Suceavaarticlebeetrootpasta productsfortificationFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 209-215 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	beetroot pasta products fortification Food processing and manufacture TP368-456
spellingShingle	beetroot pasta products fortification Food processing and manufacture TP368-456 Péter SIPOS Márta HORVÁTH Cintia ADÁCSI Brigitta HORVÁTH Beáta BABKA Zoltán GYŐRI ENRICHMENT OF PASTA PRODUCTS USING BEETROOT
description	Beetroot has numerous advantageous health effects due its chemical composition, such as fibres, mineral elements, vitamins and phenolic compounds. It has not only anti-tumour effects but its consumption is favourable for the cardiovascular system, too. It is used as natural colouring agent in several products. In this research wheat pasta products were made with 8 and 16% beetroot juice and pulp addition to evaluate that the advantageous nutritional effects of beetroot could be utilized in pasta production as well and the consumer’s opinion on these products. Besides the general physical parameters (dry matter content, drying water loss, cooking water absorption) total phenol content and flavonoid concentrations were measured and a sensory analysis was performed. It was found that the beetroot addition did not influence the most the physical properties of pasta as compared to the control, but the use of beetroot pulp resulted in a significant increase in the water absorption during cooking. Unfortunately the high polyphenol content of beetroot could not be utilized in pasta consumption. Although the dry pasta had significant total phenol content, the cooking led to serious leaching and the same value were experienced as for the control pasta. Despite these facts, this kind of product can be beneficial for the producers as the sensory analysis showed that the overall acceptance and the taste and texture were found to be advantageous for potential consumers.
format	article
author	Péter SIPOS Márta HORVÁTH Cintia ADÁCSI Brigitta HORVÁTH Beáta BABKA Zoltán GYŐRI
author_facet	Péter SIPOS Márta HORVÁTH Cintia ADÁCSI Brigitta HORVÁTH Beáta BABKA Zoltán GYŐRI
author_sort	Péter SIPOS
title	ENRICHMENT OF PASTA PRODUCTS USING BEETROOT
title_short	ENRICHMENT OF PASTA PRODUCTS USING BEETROOT
title_full	ENRICHMENT OF PASTA PRODUCTS USING BEETROOT
title_fullStr	ENRICHMENT OF PASTA PRODUCTS USING BEETROOT
title_full_unstemmed	ENRICHMENT OF PASTA PRODUCTS USING BEETROOT
title_sort	enrichment of pasta products using beetroot
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/b2162e625de740258eb95bab63e62490
work_keys_str_mv	AT petersipos enrichmentofpastaproductsusingbeetroot AT martahorvath enrichmentofpastaproductsusingbeetroot AT cintiaadacsi enrichmentofpastaproductsusingbeetroot AT brigittahorvath enrichmentofpastaproductsusingbeetroot AT beatababka enrichmentofpastaproductsusingbeetroot AT zoltangyori enrichmentofpastaproductsusingbeetroot
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ENRICHMENT OF PASTA PRODUCTS USING BEETROOT

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