Iuga Mădălina, Mironeasa Silvia
Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania.
Plants (Basel). 2021 May 6;10(5):926. doi: 10.3390/plants10050926.
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties.
葡萄皮（GP）用于面食配方是一种经济且环保的方式，可创造出具有多种营养益处的增值产品。本研究旨在评估GP副产品对普通小麦粉、面团和面食特性的影响，以达到可添加的最佳水平。考虑到GP水平对面粉粘度、面团粘性和复数模量、面食颜色、易碎性、咀嚼性、蒸煮损失、总多酚、膳食纤维和抗性淀粉含量的影响，采用了响应面法（RSM）。结果表明，可向小麦粉中添加4.62%的GP，以获得更高的总多酚、抗性淀粉和膳食纤维含量，同时对面食品质的负面影响最小。与对照相比，最佳样品的面粉粘度、面团粘性、复数模量和面食易碎性更高，而咀嚼性更低。蛋白质的二级结构受GP添加的影响，而淀粉不受影响。观察到嵌入含有GP纤维的紧密蛋白质结构中的光滑淀粉颗粒。这些结果表明，GP可以成功地添加到小麦面食中，通过其抗氧化剂和纤维含量提供营养益处，而对最终产品的特性没有太多负面影响。
