Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventiona...
Pasta is a staple food consumed worldwide and is made from wholegrain semolina, which is a food rich in dietary fibre, proteins, minerals, vitamins, and bioactive compounds. However, fermentable oligo-, di-, and monosaccharides and polyols (FODMAP),...
Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water a...
Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with...
Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential...
In the last years, Italian food retailing has experienced some developments related to rising concentration levels, heterogeneous distribution along the country of the different outlet categories, and an increase of products sold as private brand lab...
The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and informatio...
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality paramet...
In the 2011–2012 season, variable-rate nitrogen (N) fertilization was applied two times during durum wheat vegetative growth in three field areas which differed in soil fertility in northern Italy. The quality traits of the mono-varietal pasta...
The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conv...
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients....
Background: During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem. Objective: The goal of the study was to optimize, from both senso...
Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents...
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients du...
The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibili...
Pasta is a low-cost and easy-to-prepare food product. By using fresh pasta, the drying process is omitted, which represents significant energy and financial savings, but the durability of such pasta is very limited. The addition of plant materials (p...
Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) in cereal-based foods remain not fully elucidated. This study examined the chemical composition and functional properties...
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactome...
We compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% Triticum durum; 100% Cicer arietinum; 100% Lens esculenta; 50% Triticum d...
The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technologi...
The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary...
Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and...
The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relat...
Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI...
Globally, there is an increased demand for plant- and animal-derived proteins. However, animal-derived proteins are still expensive and expected to negatively impact the environment. Sunflower seeds, an excellent source of proteins, are one of the mo...
Agri-industrial by-products are valuable resources that can become ingredients for obtaining value-added products, thus supporting the circular economy. Spent grain is the primary by-product from the beer and whisky industry, is rich in fiber and pro...
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variabili...
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health be...
The widespread popularity of pasta has driven innovations in formulations and production technologies to enhance its versatility. Techniques such as alternative drying methods and fortification of wheat pasta seek to improve the nutritional value and...
The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phen...
Pasta, a globally cherished staple food, is consumed on a wide scale. However, conventional wheat-based pasta often lacks nutrients that can be incorporated to add value to the new product. To address this nutritional deficiency and enhance the healt...
The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technologi...
This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, an...
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aest...
Pasta is a staple carbohydrate across many cultures but has been implicated in overweight and obesity due to its position as a refined carbohydrate. Yet, the unique structure of pasta and its low glycemic response suggest it may contribute to a healt...
Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content...
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the...
The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a sh...
The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%...
The ability of an organization to be agile, and, therefore, the organizational culture of agility that determines it, is a key characteristic necessary for enterprises to meet the challenges of the requirements of sustainable development under condit...
Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacem...
Opuntia ficus-indica is a source of minerals and vitamins and has recently been used as ingredient to make a new functional variety of pasta. Italy was the first country in the world to produce pasta and is also the second largest producer of Opuntia...
The satiating capacity of carbohydrate staples eaten alone is dependent upon the energy density of the food but relative satiety when starchy staples are incorporated into mixed meals is uncertain. Our aim was to assess the satiating effects of three...
The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and...
Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foo...
This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Incl...
Pasta is traditionally made from durum wheat semolina, but this can be substituted with other flour or semolina types and pasta can contain other ingredients. The nutritional characteristics depend on the ingredients, but, generally, pasta contains a...
In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal...
Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive prop...
Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution o...
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