Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality
Source abstract
Abstract
Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrusion (50 °C). The purpose of the study was to demonstrate which additive and in what quantity would have a more favorable effect on the nutritional, pro-health and physical quality of pasta. It was found that all pasta samples obtained with cherry pomace had a higher content of fat (10%), ash (3%), fiber (2 times) and polyphenols (22%), together with α tocopherols, than pasta with red potato pulp. Nonetheless, it had a lower water-binding capacity (20%) and higher optimum cooking time. Pasta with cherry pomace was characterized by a good taste and an attractive smell, so this additive should be recommended to obtain products with better nutritional and pro-health value and quality, especially at 30%.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Botanical Research and Applications · Plant Physiology and Cultivation Studies · Potato Plant Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland
Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland
Funding
Ministry of Science and Higher Education of Republic of Poland
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