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标题：Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
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作者：Roberta Tolve ; Gabriella Pasini ; Fabiola Vignale 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：3
页码：354-364
DOI：10.3390/foods9030354
出版社：MDPI Publishing
摘要：In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
关键词：agro-industrial by-product; fortified pasta; dietary fiber; phenolic compounds; starch digestibility agro-industrial by-product ; fortified pasta ; dietary fiber ; phenolic compounds ; starch digestibility