| Autor: |
Lamacchia, Carmela, La Gatta, Barbara, Rutigliano, Mariacinzia, Dilucia, Flavia, Liberatore, Maria Teresa, Caporizzi, Rossella |
| Předmět: |
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| Zdroj: |
Conference on Food Science & Technology FOODBALT; 2023, p87-87, 1p |
| Abstrakt: |
Grape pomace contains significant amounts of substances that can be considered beneficial to health indicating that this grape by-product has a great potential to be used as functional ingredient in different kinds of food. Pasta is a traditional cereal-based product, which represents a suitable product for the addition of nutrients because it is accepted worldwide due to the low cost, easy production and sensory attributes. From a technological point of view, the exclusive use of durum wheat semolina ensures some desirable parameters in the cooked pasta, such as good texture, resistance to surface disintegration, and retention of a firm structure. Thus, the replacement of semolina presents a major technological challenge. To the best of our knowledge, no studies of the impact on the quality of the gluten network of pasta fortified with grape pomace powders have been found in literature. The objective of the present work was to evaluate the incorporation of grape pomace powder in the preparation of fresh tagliatelle pasta. On this basis, we studied the effect of the replacement of semolina, with two different amount of grape pomace powder (5 and 10%) on fresh tagliatelle pasta protein polymers, by size-exclusion high performance liquid chromatography (SE-HPLC) in order to gain a better understanding of possible interactions at the molecular level. The polymeric protein extractability and disulphide bonds of the tagliatelle samples were evaluated as predictors of the pasta sensory properties and the chemical quality was also analysed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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