Abstract
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.
Highlights
Pasta, globally recognized as one of the most appreciated and accessible foods, is obtained by the extrusion or lamination of a dough made with semolina and water
The chickpea flour resulting from the milling of the whole grains was characterized by 9.5 ± 0.4% moisture, 22.0 ± 0.4% proteins, 3.3 ± 0.2% fat; 49.0 ± 0.5% carbohydrates, 23.5 ± 0.3% total dietary fibers (TDF), and 3.0 ± 0.5% ash
Fermentation led to degradation of the antinutritional factors (ANF): Phytic acid, raffinose, and condensed tannins decreased 95, 68, and 50%, respectively (Table 2)
Summary
Globally recognized as one of the most appreciated and accessible foods, is obtained by the extrusion or lamination of a dough made with semolina and water. A wide range of types of pasta, characterized by different shapes, compositions, and moisture contents, are produced worldwide [1]. The water content is the main factor affecting pasta’s shelf-life and storage conditions. Dried pasta (maximum 12.5% of water) can be stored at room temperature and has a shelf-life longer than one year. Fresh pasta (moisture between 24 and 30%) requires storage under refrigerated conditions and is perishable [1]. The shorter cooking time compared to dried pasta (preferred in the catering sector) and the possibility to differentiate shapes and formulations (with other ingredients, such as vegetables, cheeses, fillings, and non-wheat flours) are the main factors affecting the choice of fresh rather than dried pasta
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