| Autor: |
Kadri, Faouzia, Bouasla, Abdallah, Amrani, Maroua, Baibout, Ahlem Kamila, Benchettah, Hind, Hidalgo, Alyssa, Barkat, Malika |
| Předmět: |
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| Zdroj: |
Carpathian Journal of Food Science & Technology; 2024, Vol. 16 Issue 2, p169-180, 12p |
| Abstrakt: |
Tomato peel is a by-product rich in bioactive compounds and dietary fibers, which are deficient in wheat pasta. The objective of this study was to investigate the impact of the addition of various levels (0, 5, 7.5, 10, 12.5 and 15%) of an industrial tomato peel by-product on selected properties of enriched pasta. The addition of tomato peel by-product significantly increased lipid, ash, pigments, total polyphenols content, and antioxidant capacity (ABTS and FRAP). In contrast, the enriched pasta showed a significant decrease in optimal cooking time and swelling index; the increase in cooking loss did not exceed the acceptable limit (8%). The tomato byproducts can be successfully valorized in pasta-making because a 15% addition enhances the nutritional value of the final product without affecting the technological quality. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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