Search Results (98)

Surplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new carasau baking process. Selected lactic acid bacteria (Lactiplantibacillus plantarum) and yeast strains (Saccharomyces cerevisiae and Wickerhamomyces anomalus) were used to inoculate three substrates: bread residue (S1), bread residue supplemented with durum wheat middlings (S2), and semolina (S3). Sourdoughs were refreshed for five days by backslopping, and microbiological and physicochemical analyses were performed. Results indicated that incorporating wheat middlings into bread residue enhanced microbial performance, as evidence by a decrease in pH from 6.0 to around 4.5 compared to using bread residue alone as a substrate. Carasau bread produced with the sourdough derived from bread residue and wheat middlings exhibited comparable physicochemical properties to commercial baker’s yeast carasau bread, but had better sensory properties, scoring a mean acceptability of 7.0 versus 6.0 for baker’s yeast bread. These results show that bread residue supplemented with wheat middlings can serve as a sourdough substrate, allowing its reuse in the baking process to produce high-quality carasau bread and promote the circular economy. Full article

This study explores the application of three fermented plant materials—wheat, acorns, and sorghum—in couscous preparation, as well as their impact on its properties. A survey was conducted in some localities in Algeria. The aim is to reproduce the diagrams for the manufacture of different types of couscous incorporated with fermented materials and to evaluate the pasting properties, culinary qualities, and microstructure of each type of couscous produced. The survey identified four couscous formulations made with durum wheat semolina: couscous 1 (4% sorghum, 4% wheat, 8% acorns), couscous 2 (8% acorns), couscous 3 (0.8% sorghum, 6% acorns), and couscous 4 (4% wheat, 4% acorns). A comparative study of the four types of couscous showed significant differences in their physicochemical and microstructural properties. Formulations C3 and C4 showed the best functional performance among all the couscous samples studied. In terms of the swelling index, measured at 25 °C and 95 °C, C3 reached 131.11% and 165.55%, respectively, while C4 recorded 124.9% and 157.0%. Furthermore, these two formulations had the highest viscosity values: initial viscosity of 25 mPas (C3) and 27 mPas (C4), maximum viscosity of 31 mPas (C3) and 30 mPas (C4), and final viscosity of 49 mPas (C3) and 46 mPas (C4). Analysis of the cooking loss revealed higher values for couscous 1 and 2. The microstructure of couscous 2 revealed the presence of native starch particles, open porosity, and a state of partial gelatinization. The study revealed that formulations C3 and C4 significantly (p < 0.05) impact couscous structure by enhancing functionality while preserving quality. It also maintained ancestral knowledge and offered valuable insights for future industrial applications. Full article

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes—‘Margherito’, ‘Perciasacchi’, and ‘Russello’—for organic pasta production, compared to the national variety ‘Cappelli’. Significant variations in particle size distribution were found, with ‘Russello’ exhibiting the highest proportion of fine particles and the greatest protein content (14.30% d.m.). ‘Perciasacchi’ displayed the highest gluten index (81.26%). ‘Margherito’ and ‘Cappelli’ had the highest antioxidant activity, with ‘Margherito’ showing elevated levels of lutein and total carotenoids. Rheological analysis revealed differences in dough properties. ‘Perciasacchi’ exhibited the highest dough stability and P/L ratio (6.57), whereas ‘Russello’ showed the lowest values for both. Additionally, ‘Russello’ had lower consistency (12 B.U.), reduced gel stability, and limited water retention in the visco-amylographic analysis. Pasta quality was evaluated based on cooking time, water absorption, and texture. Cooking time ranged from 10 to 12 min, with ‘Russello’ and ‘Margherito’ showing lower water absorption. Texture analysis indicated that ‘Margherito’ pasta was the least firm, while ‘Russello’ showed the greatest loss of consistency when overcooked. From a sensory perspective, ‘Russello’ had lower firmness, but a stronger semolina flavor and surface roughness. ‘Cappelli’ had the most intense cooked pasta odor, while ‘Perciasacchi’ was the hardest and least sticky, though less flavorful. The results support the use of ancient tetraploid wheat genotypes as valuable resources for sustainable, high-quality pasta production. Full article

This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible. Full article

In this study, a portion of whole durum wheat semolina was replaced with Pleurotus eryngii powder (PeP) at concentrations of 5% and 10% (w/w) to produce two taralli variants, TPE5 and TPE10. The impact of PeP on the technological, chemical, physical, and sensory properties of taralli was evaluated. The functional characteristics of the enriched taralli were assessed employing HCT8 human colon carcinoma cells as the experimental model. The inclusion of PeP in taralli increased total dietary fiber, meeting the “high fiber” criteria under Regulation 1924/2006 while also enhancing the total phenol content. The higher fiber and polyphenol content in the enriched samples contributed to a significant reduction in glycemic index and starch hydrolysis. Treatment with PeP-enriched taralli resulted in a notable decrease in intracellular ROS levels in HCT8 cells, demonstrating strong antioxidant potential. Furthermore, TPE5 exerted beneficial effects by reducing inflammation—evidenced by a significant decrease in NFkB phosphorylation at serine 536—and by promoting apoptosis. These effects are likely mediated through the regulation of intracellular oxidative states. Overall, these findings indicate that PeP enrichment enhances the nutritional profile of taralli and provides potential health benefits, reinforcing its role as a valuable functional ingredient. Full article

The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (Enterolobium cyclocarpum). Fettuccine pasta formulations were prepared with different percentages of parota flour (0%, 10%, 30%, and 50%). The methodologies included proximate chemical composition analysis, dietary fiber determination, total phenolic content, antioxidant capacity (ABTS assay), and reducing power, as well as cooking quality tests and color analysis. The results showed that the incorporation of parota flour significantly increased protein content (up to 22.06 g/100 g), total dietary fiber (up to 22.1 g/100 g), and total phenolic compounds (up to 23.35 mg/100 g). Additionally, higher antioxidant capacity and reducing power were observed in the pastas with higher parota flour content. In terms of cooking quality, the parota flour-enriched pastas exhibited reduced cooking time and higher cooking loss, but lower water absorption and weight of cooked pasta. The values for cooking loss and water absorption in cooked pasta suggest the need to optimize formulations in order to improve pasta quality. Color analysis revealed more reddish and yellowish tones with greater saturation. Parota flour enhances the nutritional and functional profile of the pasta, providing a healthier and more visually appealing product. These pastas enriched with parota flour show promise as functional foods by contributing to a balanced diet and encouraging the use of regional, sustainable ingredients. Full article

Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food. Full article

Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future. Full article

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), part of soluble dietary fibre in pasta, can trigger/worsen irritable bowel syndrome (IBS) symptoms and increase the prevalence of gastrointestinal disorders. These dietary fibres include lactose, excess fructose relative to glucose, polyols, fructans (mostly fructooligosaccharides), and galactooligosaccharides. Due to a lack of information on the FODMAP profile for pasta, this research conducted a detailed analysis using high-performance anion-exchange chromatography with pulsed amperometric detection to determine the FODMAP compound content in commercially available pasta, with a focus on wholegrain products. The results showed that fructooligosaccharides (FOSs) are the dominant group of FODMAPs, and kestose is the predominant oligosaccharide in all pasta samples both dry (67.1–95.0%) and cooked (27.1–93.9%). Almost all pasta samples are classified as high-FODMAP foods. The degree of reduction in FODMAP compound content during cooking varies between pasta types and is influenced by the wheat type, cooking time, amount of water used for cooking, pasta shapes, and pasta supplementation. In samples of dry pasta, there are statistically significant differences in the results between all samples, while after cooking, there is evident grouping of the results in four clusters. The reduction in FOS content of pasta after cooking was in the range from 30.9% to 84%. Further research should be focused on higher activity of FODMAP degrading enzymes during pasta production process. Full article

Spaghetti pasta is a popular food; different ingredients than wheat have been explored to increase their nutritional value, the use of mesquite flour with pea protein remains unexplored. This study aimed to evaluate the impact of substituting semolina with mesquite pod flour and pea protein isolate on the techno-functional properties of spaghetti. Spaghetti was prepared using semolina hydrated to 35–40%, (15 cm strands), dried at 50 or 60 °C until 7–8% moisture. Semolina was substituted (0–30%), with pea protein isolate (PPI) (0–20%) and mesquite flour (0–25%). Guar and xanthan gum were added (0–1%). Proximate analysis, trypsin inhibitors, culinary properties, water absorption, texture profile, color, soluble protein, protein, starch digestibility, Raman and confocal microscopy were performed. The legume incorporation increased the protein content and digestibility of the pasta. Although the culinary properties were affected by legume substitution, levels of 75–85% substitution yielded acceptable results. Spaghetti containing PPI and mesquite flour, dried at 60 °C, showed similar secondary protein structure compared to the control. However, mesquite flour notably altered the color of the pasta. The combination of PPI, mesquite flour, and hydrocolloids improved protein availability while reducing available starch and enhancing the nutritional quality of the spaghetti. Full article

Colour plays an important role among the quality traits of durum wheat, attracting consumer attention for the pasta market. The traits involved in colour expression are affected by genotype, environment, and processing. In the present study, based on eighteen durum wheat genotypes grown in eight environments, the effects of different traits related to colour expression were evaluated. Carotenoid pigments, such as lutein and β-carotene content; yellow and brown indices; and lipoxygenase, peroxidase, and polyphenoloxidase activities were analysed in semolina. The effects of processing were evaluated by measuring both the content of carotenoid pigments and colorimetric indices in pasta. The genotype, the environment, and their interaction were significant for all traits, although with a strong prevalence of genotypic effects, except for the brown index. After processing, a decrease in carotenoid content and the yellow index (86.7% and 16.0%, respectively) was observed, while the brown index increased (8.2%). A multiple regression analysis was performed on semolina traits, and the yellow index emerged as the main predictor for pasta colour, strengthening this trait as a fast and reliable criterion of selection. A High-Performance Index tool was also used to identify the genotype and environment that better combine all traits, positively influencing colour expression. All this information can be used in durum wheat breeding programmes for the prediction of pasta colour. Full article

Pasta is a staple food with daily recommended consumption; thus, it can be an excellent vehicle for delivering bioactive compounds like phenols. However, the high-temperature drying process in pasta production, combined with cooking in boiling water, can significantly reduce the concentration of phenolic compounds. This study aimed to enhance the phenolic content of traditional semolina pasta by incorporating tomato and spinach powder into the recipe. High-performance liquid chromatography–electrospray ionization triple quadrupole mass spectrometry (HPLC-ESI-QqQ-MS) was employed to analyse the free and bound phenolic content in the raw materials, as well as in both dried uncooked and cooked pasta. The addition of tomato and spinach powders, known for their high content in bioactive compounds, increased the overall phenolic content of the final enriched pasta by three and two times, respectively, compared to the semolina and whole-wheat semolina pasta. These findings suggest that pasta enriched with tomato and spinach could serve as a functional food with a greater nutritional profile and health benefits through the enhanced delivery of phenolic compounds. Full article

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 functional properties of pasta products, thereby increasing their attractiveness to consumers. This study aimed to evaluate the effects of microwave–vacuum drying versus conventional drying on the characteristics of durum wheat semolina pasta, including moisture content, water activity, microstructure, colour, texture, weight gain factor, and cooking loss. Three types of pea protein concentrates (80, 84, and 88% dry matter) were used at levels of 3, 6, and 9% (g/100 g flour). Results indicated that microwave–vacuum drying had a significant impact on the physical properties and cooking quality of pasta. Microwave–vacuum drying caused material puffing, resulting in microstructure with high open porosity (64.1%) and minimal closed porosity (0.1%). This has likely contributed to the short rehydration time (2 min in boiling water) of produced pasta, effectively transforming it into an instant food product. All pasta samples had low water content (<9%) and water activity (<0.4), which ensure food safety. The microwave–vacuum-dried pasta weight gain factor (2.2) was lower than in the conventionally dried pasta (2.8). The firmness of microwave–vacuum-dried pasta was significantly higher (135 g) than that of conventional pasta (16 g). Fortification with pea protein enhanced porosity but did not affect pasta’s culinary parameters, such as weight gain or cooking loss, although it resulted in darker pasta (p = 0.001), especially notable with a 9% pea protein addition. Full article

Durum wheat is mainly used for products for human consumption, the quality of which depends on the content of protein and yellow pigments in the semolina. The challenges faced by modern breeding, related to population growth and climate change, imply improvement of both grain yields and quality in durum wheat germplasm well adapted to specific agro-climatic conditions. To address those challenges, a better understanding of the genetic architecture of agronomic and quality traits is needed. In the current study we used the Genome-Wide Association Study (GWAS) approach in a panel of Bulgarian and foreign genotypes to define loci controlling agronomic and quality traits in durum wheat. We mapped 26 marker traits associations (MTAs) for four of the six studied traits—grain yield, grain protein content, seed yellow colour (CIELAB b*), and plant height. The greatest number of MTAs was detected for grain yield. Seven MTAs were detected for each grain protein content and seed colour, and one MTA for plant height. Most of the reported associations had confidence intervals overlapping with already reported quantitative trait loci (QTLs). Two loci controlling grain yield were not reported previously. The MTAs reported here may be a valuable tool in future breeding for improvement of both grain yield and quality in durum wheat. Full article

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor. Full article