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

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dc.citation.category000786073800001
dc.contributor.authorŠeregelj, Vanja
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorKojić, Jovana
dc.contributor.authorPezo, Lato
dc.contributor.authorŠovljanski, Olja
dc.contributor.authorTumbas Šaponjac, Vesna
dc.contributor.authorVulić, Jelena
dc.contributor.authorHidalgo, Alyssa
dc.contributor.authorBrandolini, Andrea
dc.contributor.authorČanadanović-Brunet, Jasna
dc.contributor.authorĆetković, Gordana
dc.date.accessioned2023-08-22T11:46:51Z
dc.date.available2023-08-22T11:46:51Z
dc.date.issued2022
dc.description.abstractConsumer 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.identifier.doihttps://doi.org/10.3390/foods11081130
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85129083777
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/386
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcarotenoidsen_US
dc.subjectcooking qualityen_US
dc.subjectnutritional qualityen_US
dc.subjectfreeze-dryingen_US
dc.subjectdurum wheat pastaen_US
dc.subjectfunctional fooden_US
dc.titleQuality and sensory profile of durum wheat pasta enriched with carrot waste encapsulatesen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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