Padalino Lucia, D'Antuono Isabella, Durante Miriana, Conte Amalia, Cardinali Angela, Linsalata Vito, Mita Giovanni, Logrieco Antonio F, Del Nobile Matteo Alessandro
Services Center of Applied Research, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Institute of Sciences of Food Production-CNR, Via G. Amendola 122/O, 70126 Bari, Italy.
Antioxidants (Basel). 2018 Apr 16;7(4):59. doi: 10.3390/antiox7040059.
During recent years food industries generally produce a large volume of wastes both solid and liquid, representing a disposal and potential environmental pollution problem.
The goal of the study was to optimize, from both sensory and nutritional points of view, the formulation of durum wheat spaghetti enriched with an olive oil industrial by-product, indicated as olive paste.
Three consecutive steps were carried out. In the first one, the olive paste was air-dried at low temperature, milled to record olive paste flour and properly analyzed for its biochemical composition. In the second step, the olive paste flour was added to the pasta dough at 10% and 15% (/). In the last step, different concentrations of transglutaminase were added to enriched pasta (10% olive paste) to further improve the quality. Sensory properties and nutritional content of enriched and control pasta were properly measured.
Spaghetti with 10% olive paste flour and 0.6% transglutaminase were considered acceptable to the sensory panel test. Nutritional analyses showed that addition of 10% olive paste flour to pasta considerably increased content of flavonoids and total polyphenols.
The proper addition of olive paste flour and transglutaminase for pasta enrichment could represent a starting point to valorize olive oil industrial by-products and produce new healthy food products.
近年来，食品工业通常会产生大量的固体和液体废物，这带来了处理和潜在的环境污染问题。
本研究的目标是从感官和营养角度优化富含橄榄油工业副产品（即橄榄酱）的硬质小麦意大利面的配方。
进行了三个连续步骤。第一步，将橄榄酱低温风干，研磨以得到橄榄酱面粉，并对其生化成分进行适当分析。第二步，将橄榄酱面粉以10%和15%（/）的比例添加到意大利面面团中。最后一步，向富含橄榄酱的意大利面（10%橄榄酱）中添加不同浓度的转谷氨酰胺酶以进一步提高品质。对富含橄榄酱的意大利面和对照意大利面的感官特性和营养成分进行了适当测量。
含有10%橄榄酱面粉和0.6%转谷氨酰胺酶的意大利面在感官评定测试中被认为是可接受的。营养分析表明，向意大利面中添加10%橄榄酱面粉可显著提高黄酮类化合物和总多酚的含量。
适当添加橄榄酱面粉和转谷氨酰胺酶来强化意大利面可能是使橄榄油工业副产品增值并生产新型健康食品的一个起点。
