Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review

被引：73
作者：
Bianchi, Federico [1 ]
Tolve, Roberta [1 ]
Rainero, Giada [1 ]
Bordiga, Matteo [2 ]
Brennan, Charles S. [3 ]
Simonato, Barbara [1 ]
机构：
[1] Univ Verona, Dept Biotechnol, Str Le Grazie 15, I-37134 Verona, Italy
[2] Univ Piemonte Orientale, Dipartimento Sci Farmaco, Largo Donegani 2, I-28100 Novara, Italy
[3] RMIT Univ, Sch Sci, Melbourne, Vic, Australia
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 09期
关键词：
Agro-industrial by-product; bioactive compounds; circular economy; fibre; pasta; phytochemicals; polyphenols; DIETARY FIBER; PHYSICOCHEMICAL CHARACTERISTICS; OLIVE OIL; QUALITY; ANTIOXIDANT; PROTEIN; FLOUR; FOOD; CONSUMER; POWDER;
D O I：
10.1111/ijfs.15168
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Reducing food waste is a priority to move towards more sustainable food systems. Since agro-food by-products are often rich in healthy compounds, such as fibre, phytochemicals, protein, fatty acids, vitamins and minerals, the waste valorisation could move through their transformation into ingredients useful for the formulation of functional foods. Pasta is a staple food widely consumed all over the world representing an optimal carrier for nutrients delivery. The incorporation of ingredients of a high added value obtained by agro-industrial by-products in pasta can improve its nutritional value and provides several health benefits. At the same time, the inclusion of new ingredients could modify the physical, chemical and textural properties determining the change of the organoleptic characteristics of fortified pasta, affecting its acceptability. Thus, the preparation of new pasta formulations with high nutritional properties, good technological and sensory characteristics represents a challenge for the food industry.
引用
收藏
页码：4356 / 4366
页数：11
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