Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato peel byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/9/2868 |
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| author | Mohammad Namir Ali Iskander Amal Alyamani Eman T. Abou Sayed-Ahmed Ahmed M. Saad Kamal Elsahy Khaled A. El-Tarabily Carlos Adam Conte-Junior |
| author_facet | Mohammad Namir Ali Iskander Amal Alyamani Eman T. Abou Sayed-Ahmed Ahmed M. Saad Kamal Elsahy Khaled A. El-Tarabily Carlos Adam Conte-Junior |
| author_sort | Mohammad Namir |
| collection | DOAJ |
| description | Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato peel byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs. |
| first_indexed | 2024-03-10T03:54:12Z |
| format | Article |
| id | doaj.art-f410810d7b0642b89aee96c2011dcc64 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:54:12Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f410810d7b0642b89aee96c2011dcc642023-11-23T08:50:51ZengMDPI AGMolecules1420-30492022-04-01279286810.3390/molecules27092868Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory PropertiesMohammad Namir0Ali Iskander1Amal Alyamani2Eman T. Abou Sayed-Ahmed3Ahmed M. Saad4Kamal Elsahy5Khaled A. El-Tarabily6Carlos Adam Conte-Junior7Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptFood Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Biotechnology, Faculty of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaFood Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptBiochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptFood Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab EmiratesCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, BrazilFiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato peel byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.https://www.mdpi.com/1420-3049/27/9/2868byproductsenriched pastapotato peelphysical propertiessensory traits |
| spellingShingle | Mohammad Namir Ali Iskander Amal Alyamani Eman T. Abou Sayed-Ahmed Ahmed M. Saad Kamal Elsahy Khaled A. El-Tarabily Carlos Adam Conte-Junior Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties Molecules byproducts enriched pasta potato peel physical properties sensory traits |
| title | Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties |
| title_full | Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties |
| title_fullStr | Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties |
| title_full_unstemmed | Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties |
| title_short | Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties |
| title_sort | upgrading common wheat pasta by fiber rich fraction of potato peel byproduct at different particle sizes effects on physicochemical thermal and sensory properties |
| topic | byproducts enriched pasta potato peel physical properties sensory traits |
| url | https://www.mdpi.com/1420-3049/27/9/2868 |
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