Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
| Autor: | Rui Costa, Goreti Botelho, Ana Gaspar, Ana Ramalho Ribeiro |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
pasta
Health (social science) Water activity biology Chemistry Chemical technology storage stability Fucus vesiculosus Plant Science TP1-1185 Shelf life biology.organism_classification Health Professions (miscellaneous) Microbiology Ulva rigida Article cooking quality seaweeds Relative humidity shelf life Food science sensory acceptance Food Science |
| Zdroj: | Foods, Vol 10, Iss 2450, p 2450 (2021) Foods Volume 10 Issue 10 |
| ISSN: | 2304-8158 |
| Popis: | 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 relative humidity. After six months of storage, pasta samples did not present variations in their sensory properties. The enrichment of durum wheat pasta with 1% of macroalgae Fucus vesiculosus and Ulva rigida flours, or flours of its extracts, was found to be adequate without influencing or modifying the sensory characteristics of pasta samples during the storage period. Water activity was shown to be the main criteria influencing the quality parameters of pasta during shelf life. A higher water activity during storage will lead to higher cooking losses and a lower firmness of cooked pasta, which will damage pasta quality over time. |
| Databáze: | OpenAIRE |
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