Nutritional, Antioxidant, Sensory, Energetic, and Electrical Properties of Enriched Pasta
Source abstract
Abstract
The aim of the presented study was to determine the nutritional properties (dry matter, total protein, ash, and selected amino acid content), antioxidant properties (antioxidant activity; total polyphenol, flavonoid, and phenolic acid content; total carotenoid, chlorophyll, and anthocyanin), and sensory profile (general appearance, flavor, taste, aftertaste, overall acceptability) of pasta enriched with powdered nettle leaves, elderberry fruit, and carrot in additions of 3%. A control variant without the addition of plant material was prepared for comparison of the results. Two of our samples of pasta (with nettle and carrot) had lower calorific values by approximately 17%. However, the energy value of the pasta was not significantly affected by added substances. Electrical properties (resistance, impedance) were also measured, and resistivity was calculated. We found that impedance and resistivity were influenced by added components in pasta. In the frequency range from 20 kHz to 100 kHz, we were able to use the measured dependencies of the mentioned electrical properties to identify the type of addition to the pasta. Correlations exist between the electrical properties and nutritional properties of enriched pasta samples, and could be used to indetify value-added pasta in processing chain digitalization.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Medicinal plant effects and applications · Sensory Analysis and Statistical Methods
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Physics, Institute of the Electrical Engineering, Automation, Informatics and Physics, Faculty of Engineering, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovakia
Department of the Electrical Engineering, Automation, and Informatics, Institute of the Electrical Engineering, Automation, Informatics and Physics, Faculty of Engineering, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovakia
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovakia
Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovakia
Funding
Operational Program Integrated Infrastructure · European Regional Development Fund
References (42)
Show source-provided references
1. Rahman, M.S. (2009). Food Properties: An Overview. Food Properties Handbook, CRC Press, Taylor & Francis Group. [2nd ed.].10.1201/9781420003093 ↗
2. El Khaled, D., Castellano, N.N., Gázquez, J.A., Perea-Moreno, A.-J., and Manzano-Agugliaro, F. (2016). Dielectric Spectroscopy in Biomaterials: Agrophysics. Materials, 9.10.3390/ma9050310 ↗
3. Biernacka, B., Dziki, D., and Gawlik-Dziki, U. (2022). Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking. Molecules, 27.10.3390/molecules27144495 ↗
4. Zarzycki, P., Sykut-Domańska, E., Sobota, A., Teterycz, D., Krawęcka, A., Blicharz-Kania, A., Andrejko, D., and Zdybel, B. (2020). Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods, 9.10.3390/foods9040404 ↗
5. Dziki, D. (2021). Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties. Processes, 9.10.3390/pr9081280 ↗
6. Antioxidant Activity and Sensory Properties Carrot (Daucus carrota) Soyghurt10.1051/matecconf/20165801002 ↗
7. Repajić, M., Cegledi, E., Zorić, Z., Pedisić, S., Garofulić, I.E., Radman, S., Palčić, I., and Dragović-Uzelac, V. (2021). Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations. Foods, 10.10.3390/foods10010190 ↗
8. Imenšek, N., Kristl, J., Šumanjak, T.K., and Ivančič, A. (2021). Antioxidant activity of elderberry fruits during maturation. Agriculture, 11.10.3390/agriculture11060555 ↗
9. Prabir, B. (2018). Chapter 14—Analytical Techniques. Biomass Gasification, Pyrolysis and Torrefaction, Academic Press. [3rd ed.].
10. Ghouri, N., Clifton, P., Craigie, A.M., Anderson, A.S., Christensen, P., Waters, L., Williams, C., Coco, G.L., and Ricciardelli, L.A. (2017). Consequences and comorbidities associated with obesity. Adv. Nutr. Diet. Obes., 39–84.10.1002/9781118857991.ch2 ↗
11. Electrical properties measurement: A nondestructive method to determine the quality of bread doughs during fermentation10.1016/j.jcs.2022.103530 ↗
12. Alam, S.S., Bharti, D., Pradhan, B.K., Sahu, D., Dhal, S., Kim, N.M., Jarzębski, M., and Pal, K. (2022). Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread. Foods, 11.10.3390/foods11131979 ↗
13. Ramasamy, A., Muniyasamy, S., Čep, R., and Elangovan, M. (2022). Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights. Materials, 15.10.3390/ma15165643 ↗
14. Frequency, moisture and temperature-dependent dielectric properties of chickpea flour10.1016/j.biosystemseng.2008.07.002 ↗
15. Dielectric properties of wheat flour mixed with oat meal10.2478/v10247-012-0083-x ↗
16. Assessment of storage time on dielectric constant, physicochemical and rheological properties of two wheat cultivars (Pishtaz and Hamon)10.1007/s11694-020-00621-y ↗
17. Review on Electrical Conductivity in Food, the Case in Fruits and Vegetables10.11648/j.wjfst.20200404.11 ↗
18. Zhang, C., Su, Y., Wu, Y., Li, H., Zhou, Y., and Xing, D. (2021). Comparison on the nutrient plunder capacity of Orychophragmus violaceus and Brassica napus L. based on electrophysiological information. Horticulturae, 7.10.3390/horticulturae7080206 ↗
19. Artificial intelligence for spectral classification to identify the basal stem rot disease in oil palm using dielectric spectroscopy measurements10.1007/s40858-021-00445-1 ↗
20. American Association of Cereal Chemists (1996). AACC Methods, Methods 08-01, 44-05A, 46-13, 54-20, American Association of Cereal Chemists. [8th ed.].
21. A procedure to measure the antioxidant efficiency of polyphenols10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9 ↗
22. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents10.5344/ajev.1965.16.3.144 ↗
23. Polska, F. (2021, February 05). The Polish Pharmaceutical Society. Available online: http://www.ptfarm.pl/?pid=1&language=en.
24. Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents10.1042/bst0110591 ↗
25. Quantitative methods for anthocyanins. Determination of total anthocyanin and degradation index for cranberry juice10.1111/j.1365-2621.1968.tb00888.x ↗
26. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study
27. (1986). Determination of Vitamin A and Its Provitamins (Standard No. STN 56 0053).
28. SAS (2009). Users Guide, SAS/STAT (r) SAS Institute Inc.. Version 9.2.
29. Bray, G.A., Bouchard, C., and Jamens, J.P.T. (1997). Energy expenditure and substrate oxidation. Hanbook of Obesity, Marcel Dekker.
30. Isermann, R., and Münchhof, M. (2011). Identification of Dynamic Systems, Springer.10.1007/978-3-540-78879-9 ↗
31. Fikar, M., and Mikeš, J. (1999). Identification of Systems, STU Bratislava.
32. Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties10.1016/j.foodchem.2020.127266 ↗
33. Amino acid composition of protein-enriched dried pasta: Is it suitable for a low-carbohydrate diet?10.17113/ftb.53.03.15.4022 ↗
34. Phenolic Compounds Analysis of Root, Stalk, and Leaves of Nettle10.1100/2012/564367 ↗
35. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrota L.) juice10.1016/j.foodchem.2013.04.121 ↗
36. Effect of carrot powder incorporation on the quality of pasta10.15406/mojfpt.2019.07.00227 ↗
37. Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets10.31545/intagr/109422 ↗
38. Sensory qualities of pastry products enriched with dietary fibre and polyphenolic substances10.17306/J.AFS.2016.2.16 ↗
39. Proximate, mineral composition and sensory acceptability of homemade noodles from stinging nettle (Urtica simensis) leaves and wheat flour blends
40. Bioactive compounds and antioxidant activity of fresh exotic fruits from north eastern10.1016/j.foodres.2011.03.051 ↗
41. Lollipop supplements-nutrient-dense foods or sweets in disguise?10.1016/j.jfca.2020.103436 ↗
42. Nelson, S. (2015). Dielectric Properties of Agricultural Materials and Their Applications, Academic Press, Elsevier. [1st ed.].10.1016/B978-0-12-802305-1.00015-4 ↗