Abstract
A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ω-3 and ω-6 was also confirmed. The conversion of α-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.
Highlights
Pasta, according to Real Decreto 2181/1975 [1], is a group of products obtained by the desiccation of an unfermented mass made with semolina or flour derived from durum wheat, semi-hard wheat, soft wheat, or mixtures of them and drinking water
Pasta can be produced from spelt, which is a particular species of wheat (Triticum spelta)
Semolina from durum wheat (Triticum durum) and spelt (Triticum spelta) were used. Both cereal preparations were supplied by a local company (Innova Obrador®, Zaragoza, Spain) dedicated to pasta making for catering and restaurants. This company has two main production lines: the first one dedicated to making simple and compound pasta from semolina of durum wheat addressed to all kind of public, and a second line to produce integral pasta using spelt semolina and bran as raw material, which is for specific food regimes or addressed to consumers with a concern for a healthier diet [20]
Summary
Pasta, according to Real Decreto 2181/1975 (with last modification of 2013) [1], is a group of products obtained by the desiccation of an unfermented mass made with semolina or flour derived from durum wheat, semi-hard wheat, soft wheat, or mixtures of them and drinking water. Pasta consists mainly of carbohydrates and proteins that reach a high nutritional value [2]. Pasta can be produced from spelt, which is a particular species of wheat (Triticum spelta). Spelt pasta provides a higher protein and lipid content, bran fiber, and a more desirable fatty acids profile compared to wheat [3,4]. All types of pasta offer great versatility, low cost, and easy preparation [5]. Pasta appears to be an excellent option to be enriched by incorporating alternative sources of nutrients, since it is a very popular food [6]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
