Czech J. Food Sci., 2017, 35(1):48-56 | DOI: 10.17221/171/2016-CJFS

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibreFood Technology and Economy, Engineering and Physical Properties

Lucia Padalino1, Amalia Conte1, Lucia Lecce1, Desislava Likyova1, Vincenzo Sicari2, Teresa Maria Pellicanò2, Marco Poiana2, Matteo Alessandro Del Nobile1*
1 University of Foggia, Services Center of Applied Research, Foggia, Italy
2 Mediterranean University of Reggio Calabria, Agricultural Department, Reggio Calabria, Italy

Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.

Keywords: food by-products; durum wheat; enriched pasta; pasta quality; eco-friendly processing

Published: February 28, 2017  Show citation

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Padalino L, Conte A, Lecce L, Likyova D, Sicari V, Pellicanò TM, et al.. Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre. Czech J. Food Sci. 2017;35(1):48-56. doi: 10.17221/171/2016-CJFS.
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