Mercier Samuel, Moresoli Christine, Mondor Martin, Villeneuve Sébastien, Marcos Bernard
Dept. of Chemical and Biotechnological Engineering, Univ. de Sherbrooke, 2500 Université Blvd, Sherbrooke, Quebec, Canada, J1K 2R1.
Dept. of Chemical Engineering, Univ. of Waterloo, 200 University Avenue West, Waterloo, Ontario, Canada, N2L 3G1.
Compr Rev Food Sci Food Saf. 2016 Jul;15(4):685-704. doi: 10.1111/1541-4337.12207. Epub 2016 Apr 22.
Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta-analysis was conducted to quantify the impact of enrichment and process specifications on the quality attributes of pasta. A literature search revealed 66 studies on enriched pasta. Process specifications and quality attributes, namely proximate composition, dough, drying, cooking, and mechanical properties, color, and sensory attributes, were extracted from the studies and compiled in a data set. Analysis of the data set revealed significant differences between pasta enriched with high-fiber ingredients and pasta enriched with pulse flour. High-fiber ingredients generally preserved the quality attributes of pasta more effectively than pulse flour. Comparisons based on the drying temperature showed that high drying temperatures generally improve the cooking properties of enriched pasta. Sensory evaluations indicated that enrichment levels below 10% generally do not affect consumer acceptance, but higher enrichment levels significantly decrease it. Pearson correlation coefficients showed that the gelatinization temperature and Farinograph properties are useful indicators of the mechanical properties and sensory attributes of pasta. The meta-analysis revealed the need to better understand the impact of the processing history of the enrichment ingredient on the quality attributes and the health benefits of enriched pasta.
富含各种成分以提高营养价值或功能性的面食产品越来越受欢迎，并且已经投入了大量研究精力来开发新的强化面食产品。在这项工作中，进行了一项荟萃分析，以量化强化和工艺规范对面食品质属性的影响。文献检索发现了66项关于强化面食的研究。从这些研究中提取了工艺规范和品质属性，即近似成分、面团、干燥、烹饪和机械性能、颜色以及感官属性，并汇编成一个数据集。对数据集的分析表明，富含高纤维成分的面食和富含豆类面粉的面食之间存在显著差异。高纤维成分通常比豆类面粉更有效地保持面食的品质属性。基于干燥温度的比较表明，高干燥温度通常会改善强化面食的烹饪性能。感官评价表明，低于10%的强化水平通常不会影响消费者的接受度，但较高的强化水平会显著降低接受度。皮尔逊相关系数表明，糊化温度和粉质仪特性是面食机械性能和感官属性的有用指标。荟萃分析表明，需要更好地了解强化成分的加工历史对面食品质属性和健康益处的影响。
