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Open AccessArticle

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero (SS), Italy
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Foods 2019, 8(9), 422; https://doi.org/10.3390/foods8090422
Received: 30 August 2019 / Revised: 12 September 2019 / Accepted: 16 September 2019 / Published: 18 September 2019
Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP. View Full-Text
Keywords: sourdough; fiber; amino acids; phenolic compounds; phytic acid sourdough; fiber; amino acids; phenolic compounds; phytic acid
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Fois, S.; Campus, M.; Piu, P.P.; Siliani, S.; Sanna, M.; Roggio, T.; Catzeddu, P. Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties. Foods 2019, 8, 422.

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