DSpace Repository

Textural properties of wild pasta supplemented with garlic

Show simple item record

dc.contributor.author Kojić, Jovana
dc.contributor.author Šimurina, Olivera
dc.contributor.author Pojić, Milica
dc.contributor.author Krulj, Jelena
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Stupar, Alena
dc.contributor.author Filipčev, Bojana
dc.date.accessioned 2023-08-21T11:55:53Z
dc.date.available 2023-08-21T11:55:53Z
dc.date.issued 2022
dc.identifier.issn 2637-3298
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/383
dc.description.abstract Pasta is a widely consumed cereal-based product all over the world. Pasta products are very popular due to their nutritional compositions, long shelf life, and availability in the market, low cost, simplicity of preparation, and transportation. In line with sustainable production and food strategies for the future, it is recommended that produce enrich pasta with nutritionally valuable compounds based on economically affordable raw materials. Recently, wild edible plants have been used significantly due to high content of bioactive compounds that are beneficial to health. One of such plants is wild garlic (Allium ursinum L.) that is a wild edible, spicy plant, very similar to garlic, ideal for removing toxic substances that are stored in the body, and for antiseptic and antimicrobial action. The results present textural characteristics of pasta supplemented with wild garlic powder (5, 7, 9% on d.w.), extract (20, 30, 40% on d.w.) and encapsulate (3, 5 and 7% on d.w.). In comparison to the control (95.45N), significant increase of hardness was reached in case of supplementation with moderate (125.50N) and high levels of wild garlic powder (119.08N) and high levels of extract (117.08N). In contrast, lower and mid levels of encapsulated garlic decreased pasta hardness (78.43N and 81.66N respectively), which may be due to the presence of maltodextrin as a carrier in encapsulate matrix. It was observed significant increase of adhesiveness in pasta supplemented with powdered wild garlic at all levels as well as for high supplementation levels of encapsulated and extracted wild garlic. en_US
dc.language.iso en en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.subject pasta en_US
dc.subject wild garlic en_US
dc.subject hardness en_US
dc.subject adhesiveness en_US
dc.title Textural properties of wild pasta supplemented with garlic en_US
dc.type Other en_US
dc.type info:eu-repo/semantics/other


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Browse

My Account