1. Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality
- Author
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Dorota Gumul, Eva Ivanišová, Joanna Oracz, Renata Sabat, Anna Wywrocka-Gurgul, and Rafał Ziobro
- Subjects
by-products ,pro-health compounds ,pasta ,quality ,bioactive products ,Technology ,Engineering (General). Civil engineering (General) ,TA1-2040 ,Biology (General) ,QH301-705.5 ,Physics ,QC1-999 ,Chemistry ,QD1-999 - Abstract
Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrusion (50 °C). The purpose of the study was to demonstrate which additive and in what quantity would have a more favorable effect on the nutritional, pro-health and physical quality of pasta. It was found that all pasta samples obtained with cherry pomace had a higher content of fat (10%), ash (3%), fiber (2 times) and polyphenols (22%), together with α tocopherols, than pasta with red potato pulp. Nonetheless, it had a lower water-binding capacity (20%) and higher optimum cooking time. Pasta with cherry pomace was characterized by a good taste and an attractive smell, so this additive should be recommended to obtain products with better nutritional and pro-health value and quality, especially at 30%.
- Published
- 2024
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