Qualitative properties of pasta enriched with celery root and sugar beet by-products
Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická, Veronika Kuchtováhttps://doi.org/10.17221/242/2017-CJFSCitation:Minarovičová L., Lauková M., Kohajdová Z., Karovičová J., Dobrovická D., Kuchtová V. (2018): Qualitative properties of pasta enriched with celery root and sugar beet by-products. Czech J. Food Sci., 36: 66-72.
The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.Keywords:
dietary fibre; dough; pasta quality; sensory analysisReferences:
Abdel-Moemin Aly R. (2016): Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens). Journal of Food Measurement and Characterization, 10, 507-519 https://doi.org/10.1007/s11694-016-9329-9Ajila C.M., Aalami M., Leelavathi K., Rao U.J.S.P. (2010): Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11: 219–224.Ağar Berrin, Gençcelep Hüseyin, Saricaoğlu Furkan Türker, Turhan Sadettin (2016): Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis. Food and Bioproducts Processing, 100, 118-131 https://doi.org/10.1016/j.fbp.2016.06.015Boroski Marcela, de Aguiar Ana Carolina, Boeing Joana Schuelter, Rotta Eliza Mariane, Wibby Camila Leite, Bonafé Elton Guntendorfer, de Souza Nilson Evelázio, Visentainer Jesuí Vergílio (2011): Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chemistry, 125, 696-700 https://doi.org/10.1016/j.foodchem.2010.09.068Cappa Carola, Lucisano Mara, Mariotti Manuela (2013): Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98, 1657-1666 https://doi.org/10.1016/j.carbpol.2013.08.007CHEN H., RUBENTHALER G.L., SCHANUS E.G. (1988): Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour. Journal of Food Science, 53, 304-305 https://doi.org/10.1111/j.1365-2621.1988.tb10242.xDe Pilli Teresa, Derossi Antonio, Severini Carla (2013): Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour. International Journal of Food Science & Technology, , n/a-n/a https://doi.org/10.1111/ijfs.12224Eldin A., Helaly A., Obiadalla-Ali H.A., Glala A.A.A. (2011): Yield and quality of celeriac (Apium graveolens var. gapaceum M.) as affected by harvesting dates and cultivars. Journal of Horicultural Science & Ornamental Plants, 3: 137–142.Filipovic Nada, Djuric Mirjana, Gyura Julianna (2007): The effect of the type and quantity of sugar-beet fibers on bread characteristics. Journal of Food Engineering, 78, 1047-1053 https://doi.org/10.1016/j.jfoodeng.2005.12.050Finkenstadt Victoria L. (2014): A Review on the Complete Utilization of the Sugarbeet. Sugar Tech, 16, 339-346 https://doi.org/10.1007/s12355-013-0285-yGelencsér Tímea, Gál Veronika, Hódsági Mária, Salgó András (2008): Evaluation of Quality and Digestibility Characteristics of Resistant Starch-Enriched Pasta. Food and Bioprocess Technology, 1, 171-179 https://doi.org/10.1007/s11947-007-0040-zHrušková M., Vítová M. (2007): Laboratorní těstárenský pokus. Mlynářské noviny, 18: 7–9.Kalnina S., Rakcejeva T. (2015): Investigation of physicochemical, sensory characteristics, cooking and texture properties of whole grain pasta. Chemical Technology, 66, - https://doi.org/10.5755/j01.ct.66.1.12364Kaur Gurkirat, Sharma Savita, Nagi H. P. S., Dar Basharat N. (2012): Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology, 49, 467-474 https://doi.org/10.1007/s13197-011-0294-3Kohajdová Z., Karovičová J., Jurasová M. (2012): Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Scientarium Polonorum, Technologia Alimentaria, 11: 381–387.Kohajdová Z., Karovičová J., Jurasová M. (2013): Influence of grapefruit dietary fibre rich powder on the rheological characteristics of wheat flour dough and on biscuit quality. Acta Alimentaria, 42, 91-101 https://doi.org/10.1556/AAlim.42.2013.1.9Kuchtová V., Kohajdová Z., Karovičová J., Mešterová E. (2016): Využitie tekvicovej vlákniny pri príprave cestovín. Chemické listy, 110: 808–811.Kundu Himani, Grewal Raj Bala, Goyal Ankit, Upadhyay Neelam, Prakash Saurabh (2014): Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour. Journal of Food Science and Technology, 51, 2600-2607 https://doi.org/10.1007/s13197-012-0777-xLi P., Lu W., Hsieh Ch., Li T., Huang D. (2015): Rheological properties of dough and quality of salted noodles supplemented with Djulis (Chenopodium formosanum Koidz.) flour. Journal of Agricultural Science, 7: 84–92.Li M.-Y., Hou X.-L., Wang F., Tan G.-F., Xu Z.-S., Xiong A.-S. (2017): Advances in the research of celery, an important apiaceae vegetable crop. Critical Reviews in Biotechnology, 38: 172–183.Marti Alessandra, Seetharaman Koushik, Pagani Maria Ambrogina (2013): Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta. Journal of Food Quality, 36, 133-138 https://doi.org/10.1111/jfq.12015Mironeasa S., Codină G.G. (2013): Effect of citrus fibers addition on wheat flour dough rheological properties. Food and Environment Safety, 12: 322–327.Miś Antoni, Nawrocka Agnieszka, Dziki Dariusz (2017): Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis. Food and Bioprocess Technology, 10, 1031-1041 https://doi.org/10.1007/s11947-017-1881-8Mubarak Muhammad Umair, Zahir Muhammad, Ahmad Sagheer, Wakeel Abdul (2016): Sugar beet yield and industrial sugar contents improved by potassium fertilization under scarce and adequate moisture conditions. Journal of Integrative Agriculture, 15, 2620-2626 https://doi.org/10.1016/S2095-3119(15)61252-7Oliviero T., Fogliano V. (2016): Food design strategies to increase vegetable intake: The case of vegetable enriched pasta. Trends in Food Science &Technology, 51: 58–64.Özyurt Gülsün, Uslu Leyla, Yuvka Ilknur, Gökdoğan Saadet, Atci Gökçe, Ak Burcu, Işik Oya (2015): Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis. Journal of Food Quality, 38, 268-272 https://doi.org/10.1111/jfq.12142Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile (2017): Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre . Czech Journal of Food Sciences, 35, 48-56 https://doi.org/10.17221/171/2016-CJFSPhongthai Suphat, D'Amico Stefano, Schoenlechner Regine, Homthawornchoo Wantida, Rawdkuen Saroat (2017): Effects of protein enrichment on the properties of rice flour based gluten-free pasta. LWT, 80, 378-385 https://doi.org/10.1016/j.lwt.2017.02.044Rawat Neelam, Darappa Indrani (2015): Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars. Journal of Food Science and Technology, 52, 3006-3013 https://doi.org/10.1007/s13197-014-1367-xRosa-Sibakov Natalia, Heiniö Raija-Liisa, Cassan Denis, Holopainen-Mantila Ulla, Micard Valérie, Lantto Raija, Sozer Nesli (2016): Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT - Food Science and Technology, 67, 27-36 https://doi.org/10.1016/j.lwt.2015.11.032Rosell Cristina M., Santos Eva, Collar Concha (2010): Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®. European Food Research and Technology, 231, 535-544 https://doi.org/10.1007/s00217-010-1310-ySellami Ibtissem Hamrouni, Bettaieb Iness, Bourgou Soumaya, Dahmani Rahma, Limam Ferid, Marzouk Brahim (2012): Essential oil and aroma composition of leaves, stalks and roots of celery (Apium graveolens var. dulce) from Tunisia. Journal of Essential Oil Research, 24, 513-521 https://doi.org/10.1080/10412905.2012.728093Silva E., Gerritsen L., Dekker M., van der Linden E., Scholten E. (2013): High amounts of broccoli in pasta-like products: nutritional evaluation and sensory acceptability. Food & Function, 11: 1700–1708.Sobota Aldona, Zarzycki Piotr (2013): Effect of Pasta Cooking Time on the Content and Fractional Composition of Dietary Fiber. Journal of Food Quality, 36, 127-132 https://doi.org/10.1111/jfq.12023Sobota Aldona, Rzedzicki Zbigniew, Zarzycki Piotr, Kuzawińska Ewelina (2015): Application of common wheat bran for the industrial production of high-fibre pasta. International Journal of Food Science & Technology, 50, 111-119 https://doi.org/10.1111/ijfs.12641Šoronja-Simović Dragana, Šereš Zita, Maravić Nikola, Djordjević Marijana, Djordjević Miljana, Luković Jadranka, Tepić Aleksandra (2016): Enhancement of physicochemical properties of sugar beet fibres affected by chemical modification and vacuum drying. Food and Bioproducts Processing, 100, 432-439 https://doi.org/10.1016/j.fbp.2016.09.003