Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
| Autor: | Ana Ramalho Ribeiro, Goreti Botelho, Ana Gaspar, Rui Costa |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Foods, Vol 10, Iss 10, p 2450 (2021) |
| Druh dokumentu: | article |
| ISSN: | 10102450 2304-8158 |
| DOI: | 10.3390/foods10102450 |
| 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: | Directory of Open Access Journals |
| Externí odkaz: |
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