Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders

Abstract

Fresh pasta samples fortified with artichoke bracts and tomato powders (added as a treated-mush (TM) and lio-powder (LP)) obtained through the application of an innovative, non-thermal and non-invasive physical technology (Patent n°001426984) were studied in this work. Results of the raw and cooked pasta samples indicated how the addition of the artichoke bracts had a remarkable influence on the gluten network arrangement than tomato, for both the tested formulations, even if the technological properties were found to be good, when compared to the control sample (100% semolina pasta). Chemical and SDS-PAGE analyses allowed us to confirm these results, highlighting the lower protein cooking loss of the pasta samples fortified with tomato, for both the tested formulations, due to a gluten protein network characterized by a high percentage of total unextractable polymeric proteins (%UPP) and a high ratio (SS/SH). The addition of the vegetables also affected the sensory characteristics of the samples, highlighting how the addition of the LPs more affected consumer acceptability.