Food by-products generally represent an environmental problem. Recently, many studies have been carried out about the potential re-utilization of several vegetable origin by-products for their inclusion in human diet, with consequent reduction of industrial costs and pollution. By-products from tomatoes processing has been shown to be an excellent and inexpensive source of carotenoids because a large proportion of carotenoids are removed by discarding the peels during tomatoes processing into pastes or sauces. The goal of the current study was to investigate the impact of tomato peels flour incorporation on quality of durum wheat whole-meal spaghetti. Specifically, the tomato peels flour amounts added to pasta dough were continuously increased until the overall sensory quality of pasta reached its threshold (tomato peels flour concentration = 15% w/w). Then, proper hydrocolloids were added to adjust the sensory characteristics. Pasta based on durum wheat whole-meal flour (100%) without tomato peels was also produced as the control. The flour was mixed with water at 25 °C for 20 min so as to obtain a dough with 30% moisture content. Dry spaghetti samples were submitted to a panel of 10 trained tasters in order to evaluate the sensorial attributes. The effects of tomato peels on cooking quality and chemical composition were also evaluated, thus highlighting an improvement of dietary fibers and carotenoids. To further improve the overall sensory quality of spaghetti enriched with tomato by-products, the effect of peels flour particle size on the quality of pasta was also studied.

By-products from tomatoes processing: applications to enhance nutritional quality of pasta

V. Sicari;M. Poiana;
2016

Abstract

Food by-products generally represent an environmental problem. Recently, many studies have been carried out about the potential re-utilization of several vegetable origin by-products for their inclusion in human diet, with consequent reduction of industrial costs and pollution. By-products from tomatoes processing has been shown to be an excellent and inexpensive source of carotenoids because a large proportion of carotenoids are removed by discarding the peels during tomatoes processing into pastes or sauces. The goal of the current study was to investigate the impact of tomato peels flour incorporation on quality of durum wheat whole-meal spaghetti. Specifically, the tomato peels flour amounts added to pasta dough were continuously increased until the overall sensory quality of pasta reached its threshold (tomato peels flour concentration = 15% w/w). Then, proper hydrocolloids were added to adjust the sensory characteristics. Pasta based on durum wheat whole-meal flour (100%) without tomato peels was also produced as the control. The flour was mixed with water at 25 °C for 20 min so as to obtain a dough with 30% moisture content. Dry spaghetti samples were submitted to a panel of 10 trained tasters in order to evaluate the sensorial attributes. The effects of tomato peels on cooking quality and chemical composition were also evaluated, thus highlighting an improvement of dietary fibers and carotenoids. To further improve the overall sensory quality of spaghetti enriched with tomato by-products, the effect of peels flour particle size on the quality of pasta was also studied.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/21155
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