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. 2021 May 6;10(5):926.
doi: 10.3390/plants10050926.

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Mădălina Iuga  1 , Silvia Mironeasa  1
Affiliations

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Mădălina Iuga et al. Plants (Basel). .

Abstract

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties.

Keywords: antioxidants; fibers; grape peels; pasta; wheat flour.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
(a) Average spectra of optimal wheat-grape peels (OGP) and control samples in mid-infrared region; (b1) starch components’ deconvoluted spectra; (b2) protein and polyphenol components’ deconvoluted spectra.
Figure 2
Figure 2
Dry pasta microstructure of (a) control and (b) optimal sample with grape peels (OGP): SG—starch grain; P—protein matrix; F—fiber.
Figure 3
Figure 3
Three-dimensional dry pasta surface of (a) control and (b) optimal sample with grape peels (OGP).
See this image and copyright information in PMC

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