Lordi Adriana, Panza Olimpia, Conte Amalia, Del Nobile Matteo Alessandro
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy.
Foods. 2023 Dec 21;13(1):44. doi: 10.3390/foods13010044.
A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0-6% (/) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% /). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.
对新鲜手工制作的意大利面中的一组副产品进行了研究。石榴皮和橄榄油副产品的用量范围为0 - 6%（/），并与等量的西兰花副产品（10% /）以总共九种组合进行适当混合。添加西兰花副产品是为了提高感官接受度，因为当上述两种副产品添加到面团中时，感官接受度会受到影响。为了验证这些副产品对意大利直面保质期的协同作用，对所有储存在4°C的包装样品监测了基于主要腐败菌群的微生物质量、感官特性、可见霉菌的出现情况、pH值和水分含量。除了强化意大利面样品外，还对对照意大利直面进行了研究。采用数学方法拟合实验数据并计算意大利面的保质期。此外，还提出了一个数学模型来描述保质期与添加到配方中的每种副产品百分比之间的关系。结果表明，对照新鲜意大利面因酵母和大肠菌群的意外增殖只能保存约3天，而所有强化样品至少能保持一周的可接受质量。根据副产品的组合不同，保质期可达13天以上。基于数学模型计算出的保质期最长（13.30天）的最佳副产品组合，是10%的西兰花副产品与6%的橄榄油副产品和6%的石榴皮。
