A new method is proposed to design fortified pasta enriched with food by-product. The method is based on the optimization of a whole quality index (WQI) that accounts for the nutritional and the sensory quality of a specific functional food. The method has been tested using three different types of durum wheat semolina-based pasta: a) adding maize bran; b) adding grape marc flour; c) adding brewers’ spent grain flour. The sensory, as well as the nutritional quality of pasta, were assessed and the WQI was calculated for each of them, as a function of the food by-product concentration. The optimal food by-product was calculated first by fitting a modified version of the Weibull function to the data set (i.e., WQI vs food by-product); afterwards, the parameters obtained from the fitting procedure were used to determine the food by-product concentration at which the WQI reached its maximum value. The three different types of pasta were produced at the optimal food by-product concentration and their sensory and nutritional quality determined, thus confirming that the proposed method allows determining the best formulation of fortified pasta to optimally balance sensory and nutritional aspects.

Food by-products to fortified pasta: A new approach for optimization

Padalino L.;Costa C.;Del Nobile M. A.;
2019-01-01

Abstract

A new method is proposed to design fortified pasta enriched with food by-product. The method is based on the optimization of a whole quality index (WQI) that accounts for the nutritional and the sensory quality of a specific functional food. The method has been tested using three different types of durum wheat semolina-based pasta: a) adding maize bran; b) adding grape marc flour; c) adding brewers’ spent grain flour. The sensory, as well as the nutritional quality of pasta, were assessed and the WQI was calculated for each of them, as a function of the food by-product concentration. The optimal food by-product was calculated first by fitting a modified version of the Weibull function to the data set (i.e., WQI vs food by-product); afterwards, the parameters obtained from the fitting procedure were used to determine the food by-product concentration at which the WQI reached its maximum value. The three different types of pasta were produced at the optimal food by-product concentration and their sensory and nutritional quality determined, thus confirming that the proposed method allows determining the best formulation of fortified pasta to optimally balance sensory and nutritional aspects.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/379535
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