Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification
There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritiona...
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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2567 |
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| author | Dorota Teterycz Aldona Sobota |
| author_facet | Dorota Teterycz Aldona Sobota |
| author_sort | Dorota Teterycz |
| collection | DOAJ |
| description | There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste—TW) and pepper (defatted pepper seeds—DPS, pepper placenta—PP) were used at a level of 10–30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (<i>p</i> < 0.05), up to 27%, increase in the protein content of the TW30 samples, compared with the control (16.16% d.m. vs. 20.61% d.m.). The TDF content increased over five times in DPS30 and TW30 (27.99% d.m. and 25.44% d.m.). The amino acid composition of the pasta improved with the fortification but failed to achieve complete protein by FAO. The DPS30, PP20, PP30 and all TW samples can be considered high-protein products according to the EU definition (a minimum of 20% energy from protein). Vegetable waste can be a valuable additive for the improvement of the nutritional value of food. |
| first_indexed | 2024-03-11T01:41:25Z |
| format | Article |
| id | doaj.art-c63dac6067d14861b982fb2703910b7d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:25Z |
| publishDate | 2023-06-01 |
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| series | Foods |
| spelling | doaj.art-c63dac6067d14861b982fb2703910b7d2023-11-18T16:34:23ZengMDPI AGFoods2304-81582023-06-011213256710.3390/foods12132567Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta FortificationDorota Teterycz0Aldona Sobota1Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandThere is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste—TW) and pepper (defatted pepper seeds—DPS, pepper placenta—PP) were used at a level of 10–30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (<i>p</i> < 0.05), up to 27%, increase in the protein content of the TW30 samples, compared with the control (16.16% d.m. vs. 20.61% d.m.). The TDF content increased over five times in DPS30 and TW30 (27.99% d.m. and 25.44% d.m.). The amino acid composition of the pasta improved with the fortification but failed to achieve complete protein by FAO. The DPS30, PP20, PP30 and all TW samples can be considered high-protein products according to the EU definition (a minimum of 20% energy from protein). Vegetable waste can be a valuable additive for the improvement of the nutritional value of food.https://www.mdpi.com/2304-8158/12/13/2567durum wheat pastaby-productszero-wasteplant protein sourcespepper seedspepper placenta |
| spellingShingle | Dorota Teterycz Aldona Sobota Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification Foods durum wheat pasta by-products zero-waste plant protein sources pepper seeds pepper placenta |
| title | Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification |
| title_full | Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification |
| title_fullStr | Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification |
| title_full_unstemmed | Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification |
| title_short | Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification |
| title_sort | use of high protein and high dietary fibre vegetable processing waste from bell pepper and tomato for pasta fortification |
| topic | durum wheat pasta by-products zero-waste plant protein sources pepper seeds pepper placenta |
| url | https://www.mdpi.com/2304-8158/12/13/2567 |
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