Šeregelj Vanja, Škrobot Dubravka, Kojić Jovana, Pezo Lato, Šovljanski Olja, Tumbas Šaponjac Vesna, Vulić Jelena, Hidalgo Alyssa, Brandolini Andrea, Čanadanović-Brunet Jasna, Ćetković Gordana
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2022 Apr 14;11(8):1130. doi: 10.3390/foods11081130.
Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta.
世界各地消费者对意大利面品质的了解存在差异。与过去相比，现代消费者更加成熟，这是因为现在可以获取有关意大利面类型和品质的信息。因此，本研究调查了添加胡萝卜渣包材（10%和20%的冷冻干燥包材（FDE）以及10%和20%的喷雾干燥包材（SDE））的硬质小麦意大利面的营养、物理、质地和形态品质，并确定了消费者对这类产品的偏好。用FDE和SDE替代粗粒小麦粉导致了意大利面营养品质的变化，这体现在蛋白质、脂肪和灰分含量的增加上。此外，烹饪品质、颜色和质地的变化均在可接受范围内。与对照以及添加10%和20%FDE的强化意大利面相比，添加10%和20%SDE的未煮意大利面具有更浅的黄色强度和颜色饱和度，以及难以察觉的蜡质外观。烹饪后，所有强化意大利面样品的黄色都更浓郁，这可能与对照中与生谷物相关的颜色明显比含FDE和SDE的样品更深有关。总体而言，胡萝卜渣对于食品工业生产高品质意大利面来说可能是一种很有前景的原料。
