Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

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dc.contributor.authorFois, Simonetta
dc.contributor.authorCampus, Marco
dc.contributor.authorPiu, Piero Pasqualino
dc.contributor.authorSiliani, Silvia
dc.contributor.authorSanna, Manuela
dc.contributor.authorRoggio, Tonina
dc.contributor.authorCatzeddu, Pasquale
dc.contributor.otherPorto Conte Ricerche SrlIT
dc.date.accessioned2021-04-27T10:57:52Z
dc.date.available2021-04-27T10:57:52Z
dc.date.issued2019-09-18
dc.description.abstractFresh 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.IT
dc.description.pagenumber1-14IT
dc.description.sponsorshipIl progetto è stato sviluppato nell'abito del programma art.9 LR 20/2016 (2017), finanziato da Sardegna Ricerche e Regione Autonoma della Sardegna.IT
dc.description.statusPubblicatoIT
dc.identifier.doi10.3390/foods8090422IT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/11050/1268
dc.language.isoenIT
dc.publisherFoods editorial officeIT
dc.relation.ispartofFoodsIT
dc.relation.ispartofseries8;422
dc.subjectpasta; sourdough; fiber; amino acids; phenolic compounds; phytic acidIT
dc.subject.een-cordisEEN CORDIS::INDUSTRIA AGROALIMENTAREIT
dc.subject.progettiProgetti Sardegna Ricerche::Attività istituzionaliIT
dc.titleFresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional PropertiesIT
dc.typeArticoloIT
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