Search Results (134)

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article

The agro-food industry faces significant environmental and economic challenges due to waste production. To promote sustainability, it is essential to valorize agricultural by-products, such as wastewater from essential oil distillation. Despite being a disposal burden, this wastewater retains valuable compounds with high antioxidant and antibacterial potential, making it an ideal ingredient for functional foods. Given that pasta and bread are daily staples in the Italian diet, they represent a strategic opportunity to improve public nutritional intake. In this study, a novel pasta formulation was developed by replacing 50% or 100% of the processing water with wastewater derived from oregano distillation. The investigation focused on the quality of the cooking process and the composition of phenolic compounds. A sensory analysis was also conducted to assess consumer acceptance. The enriched pasta demonstrated positive sensory characteristics, with an overall appreciation around 7, and higher levels of phenolic compounds (up to 0.79 mg GAE/g) in relation to the control sample (0.14 mgGAE/g). This highlights the potential of these rich raw materials for use in sustainable food and represents a sustainable strategy to improve the nutritional profile of pasta. Full article

Rolled cheeses are a traditional specialty of the Vojvodina region in Serbia, produced through an artisanal process passed down across generations. This study evaluated the impact of the addition of selected herbs (a mixture of oregano and basil and chives added separately) on the microbiological, physicochemical, and sensory characteristics of rolled pasta filata cheese. Cheeses, both with and without herbs, were vacuum packed and stored at 4 °C for 60 days. The addition of oregano and basil significantly reduced aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli, while Salmonella spp. and Listeria monocytogenes remained undetectable throughout storage. Physicochemical analyses classified the cheeses as full-fat, semi-hard, with at least 45% milk fat in dry matter, and moisture in fat-free matter between 54% and 69%. All variants exhibited uniform shape, intact appearance, and a compact layered structure, while herbal-enriched cheeses developed a distinctive aroma and flavor. Sensory evaluation showed that all cheese types remained acceptable for up to 40 days, with minor deviations at day 60. Overall, the herbal addition enhanced sensory appeal, created new flavor profiles, and improved microbiological stability, demonstrating its potential as a natural strategy to extend the shelf life of traditional Serbian rolled pasta filata cheese. Full article

The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal. Full article

Industrial almond by-products (ABPs, almond oil cake) and tomato by-products (TBPs, mixture of peel and seeds) are nutrient-rich residues that could enhance the nutritional value of gluten-free pasta and support sustainable waste reduction. This study investigated the impacts of ABP or TBP incorporation and the extrusion screw speed on rice-based pasta quality. Rice pasta (control) and pasta enriched with ABP or TBP at different rates (2.5%, 5.0%, 7.5% and 10.0%) were processed by extrusion-cooking at two screw speeds (50 and 90 rpm), and their quality (cooking loss, water absorption capacity, hardness, firmness, adhesiveness and color) was evaluated, as well as energy requirements during processing (specific mechanical energy (SME)). The results showed that an increase in the ABP and TBP rates had a more pronounced positive effect on cooking loss, water absorption capacity, yellowness and redness values. Moreover, comparable hardness and firmness, but lower adhesiveness values, were recorded in cooked rice–ABP-enriched pasta. However, cooked pasta enriched with TBP had lower hardness than the control pasta. Regarding energy consumption, pasta processed with a higher by-product rate at a higher screw speed showed similar SME as compared to the control pasta. In this regard, ABP can be used successfully from 7.5 to 10.0% in rice–ABP pasta formulations without compromising its technological properties. However, the optimization of the additive rate of TBP requires further study. Full article

The growing global population has intensified the search for sustainable and nutritious food sources. This study evaluated the effects of incorporating giant mealworm (Zophobas morio) flour at levels of 0%, 7.5%, 15%, and 17.5% on the nutritional, physicochemical, and technological properties of fresh tagliatelle pasta. The formulations were characterized in terms of proximate composition, caloric value, amino acid profile, cooking quality, texture, color, microstructure, and structural organization. Protein content increased from 8.16% in the control to 16.29% at the highest enrichment level, while crude fiber rose from 0.25% to 1.30%. The amino acid profile revealed seven essential amino acids, with branched-chain amino acids representing approximately 50% of the essential fraction. Enriched pasta showed a significant reduction in cooking solid loss, decreasing from 0.61 g to 0.21 g, while volume increase remained unchanged. Texture analysis indicated reduced hardness (12.59 to 10.05 gf) and chewiness (5.29 to 2.93 gf), resulting in a softer and less adhesive product, without significant changes in elasticity. Although lightness decreased, the visual appearance was comparable to whole-grain pasta products. Overall, Zophobas morio flour improved the nutritional profile and technological performance of fresh pasta, supporting its use as a sustainable and functional protein ingredient. Full article

Edible insects are gaining popularity as an alternative food source, highlighting the urgent need for research on their incorporation into traditional food products. This study investigated the impact of incorporating mealworm (Tenebrio molitor) powder (MP) at 2%, 5%, and 10% levels on the nutritional, functional, and sensory properties of pasta. Proximate composition, mineral content, color parameters, cooking quality, antioxidant activity and sensory properties were evaluated. Starch digestibility fractions and predicted glycemic index (pGI) were calculated based on in vitro enzymatic hydrolysis. Results showed that 10% MP addition significantly increased protein (1.45-fold) and fat content (12-fold), enriched minerals (Fe, Zn, Mg, K), and improved antioxidant capacity (ABTS⁺·: 1.3-fold; DPPH·: 2.6-fold) and phenolic content (14.4-fold) compared to control. Color analysis revealed a decrease in lightness and an increase in redness, indicating darker tones with higher MP levels. This supplementation reduced rapidly digestible starch and pGI while increasing slowly digestible starch, suggesting benefits for glycemic control. Sensory evaluation revealed no significant differences (p > 0.05) among samples for appearance, color, taste, and overall impression, confirming good acceptability. Overall, MP fortification improved nutritional and functional properties without compromising sensory quality, supporting its application in developing high-protein, health-oriented foods. Full article

Pasta is a staple food and is a typical commodity worldwide. However, some people with celiac disease or gluten intolerance cannot consume pasta formulated with wheat flour. This work aimed to develop and characterise pasta samples made from wheat and buckwheat flours fortified with carrot powder at concentrations of 5% and 10%. The developed pasta samples were analysed for drying and hydration characteristics, for cooking properties, pasting properties, colour, texture, and sensory attributes. The results showed that the wheat-based pastas had better hydration and cooking properties, and that the gluten-free pastas were less cohesive. Concerning hardness, the addition of carrot powder produced opposite results for the wheat- and the buckwheat-based pastas. The gluten-free samples had higher pasting temperatures and peak viscosities and were also darker; however, lightness, redness, and yellowness increased with the addition of carrot powder. The gluten-free pastas were richer in terms of nutrients, carotenoids, and phenolic compounds due to the presence of buckwheat instead of wheat flour, and the increased addition of carrot powder also contributed to the increase in these nutrients. The sensory evaluation revealed that judges preferred the wheat-based pasta samples over the buckwheat counterparts, and the addition of carrot powder at the highest percentage significantly improved the sensorial assessment. In conclusion, the pasta samples formulated have high nutritional importance, and sensorial acceptance was increased with the addition of carrot powder. Full article

This study aimed to evaluate the impact of green coffee flour (GCF) addition (2–8%) and drying method (convective versus microwave-vacuum drying) on the physicochemical, textural, and bioactive properties of pasta. Both factors were found to significantly influence the assessed parameters. Green coffee had no observable effect on the microstructure of convectively dried pasta, whereas microwave-vacuum drying caused visible cracks and a heterogeneous starch-protein matrix even at a 2% supplementation level. Microwave-vacuum-dried pasta exhibited a shorter optimal cooking time and higher water absorption compared with convectively dried samples, while increasing the level of GCF prolonged cooking time and increased cooking losses. Texture analysis revealed that convectively dried pasta showed decreased elasticity and cohesiveness with increasing GCF content, whereas microwave -vacuum-dried pasta maintained a relatively uniform texture regardless of supplementation. The incorporation of GCF enhanced the antioxidant capacity of pasta, with the most pronounced effect at 2% addition, while higher levels showed reduced benefits. Similarly, fortification increased the content of phenolic acids, particularly chlorogenic acid and its isomers, with convectively dried samples exhibiting higher levels than microwave-vacuum-dried pasta. Consumer acceptance was highest for convectively dried pasta without GCF and for samples containing 2%, while pasta with higher GCF levels or microwave-vacuum-dried samples received lower scores. Full article

The valorization of agricultural by-products such as beetroot stalks (BSs) offers a sustainable strategy for reducing food waste while enhancing nutritional value of staple foods. This study investigates the incorporation of BS powder, an agricultural waste rich in phenolics, betalains, and dietary fibers, into durum wheat semolina pasta. Pasta containing 5–20% BS were evaluated for bioactive compounds, cooking performance parameters, texture, color, and sensory acceptance. Enrichment increased total phenolics, antioxidant activity, and betalain concentration in a dose-dependent manner, with 20% BS pasta reaching 2.24 mg gallic acid equivalents/g phenolics and 1.53 mg/g betalains. Although drying and boiling reduced bioactive retention, enriched pasta maintained up to eightfold higher antioxidant activity than the control. Cooking performance showed increased water uptake and swelling index at higher substitution levels, while texture analysis revealed reduced hardness and cohesiveness above 15% BS substitution. Color analysis confirmed intense red hues from betalain pigments, enhancing consumer perception. Sensory evaluation indicated that control pasta was preferred for flavor and texture, but 10–15% BS samples were well accepted for their appealing color and mild vegetal notes. Overall, BS powder demonstrates strong potential for upcycling agricultural waste into functional, sustainable pasta with enhanced nutritional quality and alignment with circular economy practices. Full article

The current study aimed to fortify fresh pasta with red onion peels in the form of powder (OPP). For this aim, three concentrations were used (3%, 6%, and 9% w/w) and properly added to the dough. A control sample was also prepared for comparison (CTRL). Raw and cooked pasta samples were assessed for sensory acceptability and technological properties. Fibre content, total polyphenols, and antioxidant activity (by ABTS and FRAP) were assessed in raw materials and pasta samples. The glycaemic index was also predicted. Results from sensory evaluation and technological analyses demonstrated that with increasing OPP, some defects were perceived to provoke a complete unacceptance with the highest fortification level (9% score < 5). However, these effects were counterbalanced by a significant functional quality increase in fibre content, total polyphenols, and antioxidant activity, justified by the presence of the new onion-based ingredient. Therefore, to better balance benefits and drawbacks of onion peel recycling, a global quality index (GQI) was calculated, which accounted for nutritional improvements and sensory worsening. The most interesting GQI values were found for both 3% and 6% levels of fortification (52.58 vs. 51.86). Considering that these values are very comparable, the 6% can be considered the optimal concentration because it represents the highest concentration to give a fortified and sensorially friendly product. Full article

The study aimed to optimize the formulation of a functional pasta enriched with microencapsulated polyphenols, oat fiber, and sauerkraut juice using response surface methodology. The effects of these ingredients on key quality attributes, including viscosity, color, hardness, bioactive compound content, antioxidant activity, and consumer acceptance, were evaluated. The optimized formulation contained 11.59% microcapsules, 6.12% oat fiber, and 11.93% sauerkraut juice. The optimized pasta exhibited high levels of polyphenols (127.81 ± 10.20 mg GA/100 g), flavonoids (28.10 ± 1.74 mg QE/100 g), β-glucan (1.52 ± 0.21%), and vitamin C (4.72 ± 0.31 mg/100 g), accompanied by increased total antioxidant activity (34.12 ± 2.45%). The incorporation of microcapsules and fiber affected the rheological and textural properties, resulting in higher viscosity and firmness, while sauerkraut juice enhanced vitamin C retention and contributed natural acidity and color. The experimental data closely matched the predicted values (R² > 0.85), confirming the adequacy of the developed models. Despite minor differences in texture and color compared to conventional pasta, the product maintained favorable sensory acceptance (5.82 ± 0.33). The results demonstrate that the integration of encapsulated polyphenols, dietary fiber, and fermented vegetable ingredients enables the development of pasta with enhanced nutritional and functional value without compromising consumer appeal. Full article

Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, Irwin, and Keitt) into gluten-free chestnut flour–based pasta, focusing on techno-functional, rheological, and bioactive properties. Among the formulations tested, Nam Dok Mai and Julie cultivars at 10% substitution demonstrated the most favourable pasting behaviour and were selected for spaghetti production. Both variants exhibited acceptable texture and cooking quality; however, Nam Dok Mai spaghetti showed superior colour stability after cooking and storage. Although Julie exhibited higher setback viscosity, which indicates greater starch retrogradation potential, cutting force measurements showed no significant differences between cultivars. Antioxidant analyses (DPPH, ABTS, FRAP) and total polyphenol content revealed that Nam Dok Mai retained a higher level of bioactive compounds following thermal processing, particularly in aqueous extracts. These findings indicate that mango leaf incorporation can enhance the functional value of gluten-free pasta without compromising technological quality, and that Nam Dok Mai represents the most promising cultivar for such applications. Full article

The global trend toward sustainable and health-promoting foods has encouraged the reformulation of meat products that strategically incorporate high-quality animal proteins and functional compounds derived from plants. This study focuses on a complex food concept: meat-based pasta formulated from pork, semolina, and dietary fibers (apple and sugar beet). The quality attributes and the effects of different formulations were evaluated in comparison with a control sample. The findings show that the addition of dietary fibers significantly impacted the chemical composition, lowered the pH and increased water activity. The incorporation of the apple and sugar beet fibers increased the total dietary fiber content from 2.94% (control) to 9.59% and 11.15%, respectively, at the highest level of inclusion. Moreover, texture profile analysis of the raw samples revealed an enhancement in hardness (from 8.01 N in the control to maximum values of 21.23 N and 26.37 N), gumminess (from 3.28 N to 10.43 N and 12.36 N), and slight improvements in cohesiveness (from 0.41 to maximum values of 0.49 and 0.51) with the addition of apple and sugar beet fibers, respectively. The color parameters (L*, a*, b*) varied depending on the fiber source, with beet fiber imparting higher lightness and redness, while apple fiber contributed to darker tones. An initial consumer acceptability test revealed a positive perception of the innovative product, particularly for formulations with low and medium percentages of fiber addition. Overall, the results demonstrate that meat-based pasta can be successfully formulated with dietary fibers, providing an innovative and feasible alternative that meets current consumer expectations for novel, healthy, and sustainable foods. Full article

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, maltodextrins, and dextrins—in bread, pasta, and fine bakery systems. Their incorporation affects dough rheology, fermentation behavior, and gas retention, leading to modifications in texture, volume, and shelf-life stability. Technologically, polysaccharides function as hydrocolloids, fat and sugar replacers, or water-binding agents, influencing gluten network formation and starch gelatinization. Nutritionally, they contribute to higher dietary fiber intake, improved postprandial glycemic response, enhanced satiety, and favorable modulation of gut microbiota. From a sensory perspective, optimized formulations can maintain or even improve product acceptability despite structural changes. However, challenges remain related to dosage optimization, interactions with the gluten–starch matrix, and gastrointestinal tolerance (particularly in FODMAP-sensitive individuals). This review summarizes current knowledge and future opportunities for creating innovative bakery products that unite technological functionality with nutritional and sensory excellence. Full article