Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additional...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/20/7197 |
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| author | Beata Biernacka Dariusz Dziki Renata Różyło Urszula Gawlik-Dziki Renata Nowak Wioleta Pietrzak |
| author_facet | Beata Biernacka Dariusz Dziki Renata Różyło Urszula Gawlik-Dziki Renata Nowak Wioleta Pietrzak |
| author_sort | Beata Biernacka |
| collection | DOAJ |
| description | Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (<i>p</i> < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture. |
| first_indexed | 2024-03-10T21:01:01Z |
| format | Article |
| id | doaj.art-cf6dd72c87254c80ad7c0de799ec33d8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T21:01:01Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-cf6dd72c87254c80ad7c0de799ec33d82023-11-19T17:34:10ZengMDPI AGMolecules1420-30492023-10-012820719710.3390/molecules28207197Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory PropertiesBeata Biernacka0Dariusz Dziki1Renata Różyło2Urszula Gawlik-Dziki3Renata Nowak4Wioleta Pietrzak5Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, PolandDepartment of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, PolandDepartment of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki St., 20-835 Lublin, PolandDepartment of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki St., 20-835 Lublin, PolandOat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (<i>p</i> < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.https://www.mdpi.com/1420-3049/28/20/7197pastamicronized oat huskhullqualitytextureantioxidant properties |
| spellingShingle | Beata Biernacka Dariusz Dziki Renata Różyło Urszula Gawlik-Dziki Renata Nowak Wioleta Pietrzak Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties Molecules pasta micronized oat husk hull quality texture antioxidant properties |
| title | Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties |
| title_full | Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties |
| title_fullStr | Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties |
| title_full_unstemmed | Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties |
| title_short | Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties |
| title_sort | common wheat pasta enriched with ultrafine ground oat husk physicochemical and sensory properties |
| topic | pasta micronized oat husk hull quality texture antioxidant properties |
| url | https://www.mdpi.com/1420-3049/28/20/7197 |
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