Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
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Data
2019-09-18
Autori
Fois, Simonetta
Campus, Marco
Piu, Piero Pasqualino
Siliani, Silvia
Sanna, Manuela
Roggio, Tonina
Catzeddu, Pasquale
Titolo del periodico
ISSN
Titolo del volume
Editore
Foods editorial office
Abstract
Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat
semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.
Descrizione
Keywords
pasta; sourdough; fiber; amino acids; phenolic compounds; phytic acid