skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Search type Index

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.48-56 [Peer Reviewed Journal]

2017. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/171/2016-CJFS

Full text available

Citations Cited by
  • Title:
    Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre
  • Author: Padalino, Lucia ; Conte, Amalia ; Lecce, Lucia ; Likyova, Desislava ; Sicari, Vincenzo ; Pellicanò, Teresa Maria ; Poiana, Marco ; Del Nobile, Matteo Alessandro
  • Subjects: Antioxidants ; Byproducts ; Carotenoids ; Chemical properties ; Diet ; Dietary fiber ; durum wheat ; eco-friendly processing ; enriched pasta ; Enrichment ; Environmental impact ; Flour ; food by-products ; Odor ; Pasta ; pasta quality ; Reagents ; Sensory properties ; Tomatoes
  • Is Part Of: Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.48-56
  • Description: Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.
  • Publisher: Prague: Czech Academy of Agricultural Sciences (CAAS)
  • Language: English;Czech;Slovak
  • Identifier: ISSN: 1212-1800
    EISSN: 1805-9317
    DOI: 10.17221/171/2016-CJFS
  • Source: Geneva Foundation Free Medical Journals at publisher websites
    AUTh Library subscriptions: ProQuest Central
    DOAJ Directory of Open Access Journals
Back to results list
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY (84-028) 37 755 057 Feedback
19 Nguyen Huu Tho St. Dist.7, HCM thuvien@tdtu.edu.vn

Copyright © 2017 INSPIRE LIBRARY - TON DUC THANG UNIVERSITY

Searching Remote Databases, Please Wait