Chiossi Marika, De Santis Diana, Modesti Margherita, Ferri Serena, Fidaleo Marcello, Buonocore Francesco, Porcelli Fernando, Imperlini Esther
Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Largo dell'Università snc, 01100 Viterbo, Italy.
Molecules. 2025 Aug 20;30(16):3438. doi: 10.3390/molecules30163438.
The consumption of animal- and plant-based protein food is increasing as the world population grows. Alternative protein sources that are nutritious, safe and sustainable are needed. There is a growing research interest in integrating wheat-based staple foods, such as pasta, with new ingredients that could also provide nutritional and health benefits. Despite their unquestionable nutritional value, new pasta formulations need to be evaluated in terms of technological/sensory quality. In this study, we assessed the quality and flavour of traditional egg pasta fortified with two alternative protein sources: hazelnut flour and cricket powder. It is known that a quality pasta tends to lose fewer solids during cooking. In parallel with classical evaluation of cooking and sensory characteristics, proton nuclear magnetic resonance (H NMR) spectroscopy of the metabolites released during the cooking process and volatile fingerprint analysis with quartz microbalance (QMB) electronic nose (E-nose) were performed. These approaches showed results complementary to those obtained from classical quality and sensory analyses, thus demonstrating the potential of H NMR and E-nose in pasta quality assessment. Overall, the pasta fortification with cricket powder and hazelnut flour affected the matrix mobility by modulating the release of chemical components into the water during cooking and overcooking processes; moreover, it significantly altered the pasta sensory profile in terms of aroma and texture. This finding highlights the complexity of balancing technological improvement with sensory appeal in food product development.
随着世界人口的增长，动物源和植物源蛋白质食品的消费量正在增加。因此需要营养丰富、安全且可持续的替代蛋白质来源。人们对将基于小麦的主食（如意大利面）与也能提供营养和健康益处的新成分相结合的研究兴趣日益浓厚。尽管新的意大利面配方具有毋庸置疑的营养价值，但仍需要从技术/感官质量方面进行评估。在本研究中，我们评估了用两种替代蛋白质来源强化的传统鸡蛋意大利面的质量和风味：榛子粉和蟋蟀粉。众所周知，优质意大利面在烹饪过程中损失的固体较少。在对烹饪和感官特性进行经典评估的同时，还对烹饪过程中释放的代谢物进行了质子核磁共振（¹H NMR）光谱分析，并用石英微量天平（QMB）电子鼻（E-nose）进行了挥发性指纹分析。这些方法显示出的结果与从经典质量和感官分析中获得的结果互补，从而证明了¹H NMR和电子鼻在意大利面质量评估中的潜力。总体而言，用蟋蟀粉和榛子粉强化意大利面会影响基质流动性，这是通过在烹饪和过度烹饪过程中调节化学成分向水中的释放来实现的；此外，它还显著改变了意大利面在香气和质地方面的感官特征。这一发现凸显了在食品产品开发中平衡技术改进与感官吸引力的复杂性。
