Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.
A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality.
['Pasqualone|Antonella|A|', 'Gambacorta|Giuseppe|G|', 'Summo|Carmine|C|', 'Caponio|Francesco|F|', 'Di Miceli|Giuseppe|G|', 'Flagella|Zina|Z|', 'Marrese|Pier Paolo|PP|', 'Piro|Gabriella|G|', 'Perrotta|Carla|C|', 'De Bellis|Luigi|L|', 'Lenucci|Marcello Salvatore|MS|']
D000975:Antioxidants D002338:Carotenoids D005527:Food, Fortified D005983:Glutens D018551:Lycopersicon esculentum D010936:Plant Extracts D012903:Smell D013213:Starch D013649:Taste D014908:Triticum
Functional pasta Tocochromanols Carotenoids Green extraction technologies Phenolics Solanum lycopersicum Triticum durum