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Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates

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dc.contributor.author Šeregelj, Vanja
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Kojić, Jovana
dc.contributor.author Pezo, Lato
dc.contributor.author Šovljanski, Olja
dc.contributor.author Tumbas Šaponjac, Vesna
dc.contributor.author Vulić, Jelena
dc.contributor.author Hidalgo, Alyssa
dc.contributor.author Brandolini, Andrea
dc.contributor.author Čanadanović-Brunet, Jasna
dc.contributor.author Ćetković, Gordana
dc.date.accessioned 2023-08-22T11:46:51Z
dc.date.available 2023-08-22T11:46:51Z
dc.date.issued 2022
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/386
dc.description.abstract Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject carotenoids en_US
dc.subject cooking quality en_US
dc.subject nutritional quality en_US
dc.subject freeze-drying en_US
dc.subject durum wheat pasta en_US
dc.subject functional food en_US
dc.title Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.citation.category 000786073800001
dc.identifier.scopus 2-s2.0-85129083777
dc.identifier.doi https://doi.org/10.3390/foods11081130


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