Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Mar 19;9(3):354.
doi: 10.3390/foods9030354.

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Roberta Tolve  1 , Gabriella Pasini  2 , Fabiola Vignale  1 , Fabio Favati  1 , Barbara Simonato  1
Affiliations

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Roberta Tolve et al. Foods. .

Abstract

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

Keywords: agro-industrial by-product; dietary fiber; fortified pasta; phenolic compounds; starch digestibility.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
SEM micrographs of uncooked (left) and cooked (right) GP0 (A,B), GP5 (C,D), and GP10 (E,F) pasta samples. The black arrows indicate starch granules.
Figure 2
Figure 2
Sensory scores of quality attributes of pasta fortified with grape pomace at different addition levels (GP0 black solid line; GP5 solid gray line; GP10 dashed gray line).
See this image and copyright information in PMC

References

    1. Oliviero T., Fogliano V. Food design strategies to increase vegetable intake: The case of vegetable enriched pasta. Trends Food Sci. Technol. 2016;51:58–64. doi: 10.1016/j.tifs.2016.03.008. - DOI
    1. Spinelli S., Padalino L., Costa C., Del Nobile M.A., Conte A. Food by-products to fortified pasta: A new approach for optimization. J. Clean. Prod. 2019;215:985–991. doi: 10.1016/j.jclepro.2019.01.117. - DOI
    1. Padalino L., D’Antuono I., Durante M., Conte A., Cardinali A., Linsalata V., Mita G., Logrieco A.F., Del Nobile M.A. Use of Olive Oil Industrial By-Product for Pasta Enrichment. Antioxidants. 2018;7:59. doi: 10.3390/antiox7040059. - DOI - PMC - PubMed
    1. Simonato B., Trevisan S., Favati F., Tolve R., Pasini G. Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. Food Sci. Technol. 2019;114:108368. doi: 10.1016/j.lwt.2019.108368. - DOI
    1. Sant’Anna V., Christiano F.D.P., Marczak L.D.F., Tessaro I.C., Thys R.C.S. The effect of the incorporation of grape marc powder in fettuccini pasta properties. Food Sci. Technol. 2014;58:497–501. doi: 10.1016/j.lwt.2014.04.008. - DOI

LinkOut - more resources