CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS

Mădălina IUGA, Silvia MIRONEASA

Abstract

Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from heat moisture treated (HMT) wheat flour, native wheat-grape peels composite flour and treated wheat-grape peels flour mix. The results revealed that grape peels addition increased the nutritional value of pasta by raising the ash, fiber and polyphenols content, while HMT determined higher resistant starch values. The elastic and viscous moduli of dough increased when HMT was applied to wheat flour and/or grape peels were incorporated. The addition of grape peels led to higher glass transition temperature, while an opposite effect was observed for HMT. Both grape peels addition and HMT caused lower maximum creep and recovery compliances. Acceptable sensory scores were obtained for all the analysed samples, pasta from treated wheat - grape peels composite flour was characterized as nutritious, fruity, sourish, pasta from treated wheat flour as elastic, gummy, sweet, pleasant, while pasta from native wheat-grape peels was characterized as satiating, fragile, innovative, sourish. These results evidenced the opportunity to increase the functional and nutritional value of pasta by applying physical modification of flour and/or by incorporating grape peels as a source of dietary fiber and bioactive compounds.      

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