Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties
Carrot pomace is a valuable, underutilized by-product suitable for obtaining novel foods. The durum wheat dough and pasta network structure is affected by fiber-rich ingredients like carrot pomace, leading to changes in rheological and texture parameters. In this context, this paper aimed to evaluat...
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2025-06-01
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| author | Marian Ilie Luca Mădălina Ungureanu-Iuga Ana Batariuc Silvia Mironeasa |
| author_facet | Marian Ilie Luca Mădălina Ungureanu-Iuga Ana Batariuc Silvia Mironeasa |
| author_sort | Marian Ilie Luca |
| collection | DOAJ |
| description | Carrot pomace is a valuable, underutilized by-product suitable for obtaining novel foods. The durum wheat dough and pasta network structure is affected by fiber-rich ingredients like carrot pomace, leading to changes in rheological and texture parameters. In this context, this paper aimed to evaluate the rheological, textural, and color properties of durum wheat dough and pasta as affected by different varieties and addition levels of carrot pomace. For this purpose, oscillatory dynamic rheological tests, compression mechanical texture evaluation, cooking behavior observation, and reflectance color measurements were made. The results indicated that carrot pomace has a strengthening effect on the durum wheat dough protein–starch matrix, while the maximum creep compliance decreased with the addition level increase. A delay in starch gelatinization was suggested by the evolution of visco-elastic moduli during heating. Dough hardness and gumminess increased (from 2849.74 for the control to 5080.67 g for 12% Baltimore, and from 1073.73 for the control to 1863.02 g for 12% Niagara, respectively), while springiness and resilience exhibited a reduction trend (from 100.11% for the control to 99.50% for 12% Sirkana, and from 1.23 for the 3% Niagara to 0.87 for 12% Belgrado respectively) as the amount of carrot pomace raised. An increasing tendency of pasta solids loss during cooking and fracturability was observed with carrot pomace addition level increase. Color properties changed significantly depending on carrot pomace variety and addition level, indicating a reduction in lightness from 71.71 for the control to 63.12 for 12% Niagara and intensification of red nuance (0.05 for the control vs. 2.85 for 12% Sirkana). Cooked pasta elasticity, chewiness, gumminess, hardness, and resilience increased, while adhesiveness and stickiness decreased as the level of carrot pomace was higher. These results can represent a starting point for further industrial development of pasta enriched with fiber-rich ingredients like carrot pomace. The study highlights the possibility of using a fiber-rich waste stream (carrot pomace) in a staple product like pasta, providing a basis for clean-label pasta formulations. In addition, the novelty of the study consists in highlighting how compositional differences of different carrot pomace varieties lead to distinct effects on dough rheology, texture, color, and cooking behavior. |
| format | Article |
| id | doaj-art-3c2bfd2ab03945668de418d3684b37e2 |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-06-01 |
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| spelling | doaj-art-3c2bfd2ab03945668de418d3684b37e22025-08-20T03:58:27ZengMDPI AGGels2310-28612025-06-0111748110.3390/gels11070481Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace VarietiesMarian Ilie Luca0Mădălina Ungureanu-Iuga1Ana Batariuc2Silvia Mironeasa3Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, RomaniaIntegrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, 13th Universitatii Street, 720229 Suceava, RomaniaSanitary, Veterinary and Food Safety Directorate of Suceava, 2nd, Scurta Street, 720223 Suceava, RomaniaFaculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13 Universitatii Street, 720229 Suceava, RomaniaCarrot pomace is a valuable, underutilized by-product suitable for obtaining novel foods. The durum wheat dough and pasta network structure is affected by fiber-rich ingredients like carrot pomace, leading to changes in rheological and texture parameters. In this context, this paper aimed to evaluate the rheological, textural, and color properties of durum wheat dough and pasta as affected by different varieties and addition levels of carrot pomace. For this purpose, oscillatory dynamic rheological tests, compression mechanical texture evaluation, cooking behavior observation, and reflectance color measurements were made. The results indicated that carrot pomace has a strengthening effect on the durum wheat dough protein–starch matrix, while the maximum creep compliance decreased with the addition level increase. A delay in starch gelatinization was suggested by the evolution of visco-elastic moduli during heating. Dough hardness and gumminess increased (from 2849.74 for the control to 5080.67 g for 12% Baltimore, and from 1073.73 for the control to 1863.02 g for 12% Niagara, respectively), while springiness and resilience exhibited a reduction trend (from 100.11% for the control to 99.50% for 12% Sirkana, and from 1.23 for the 3% Niagara to 0.87 for 12% Belgrado respectively) as the amount of carrot pomace raised. An increasing tendency of pasta solids loss during cooking and fracturability was observed with carrot pomace addition level increase. Color properties changed significantly depending on carrot pomace variety and addition level, indicating a reduction in lightness from 71.71 for the control to 63.12 for 12% Niagara and intensification of red nuance (0.05 for the control vs. 2.85 for 12% Sirkana). Cooked pasta elasticity, chewiness, gumminess, hardness, and resilience increased, while adhesiveness and stickiness decreased as the level of carrot pomace was higher. These results can represent a starting point for further industrial development of pasta enriched with fiber-rich ingredients like carrot pomace. The study highlights the possibility of using a fiber-rich waste stream (carrot pomace) in a staple product like pasta, providing a basis for clean-label pasta formulations. In addition, the novelty of the study consists in highlighting how compositional differences of different carrot pomace varieties lead to distinct effects on dough rheology, texture, color, and cooking behavior.https://www.mdpi.com/2310-2861/11/7/481texturerheologywaste valorizationfunctional foodscarrot by-productgel viso-elasticity |
| spellingShingle | Marian Ilie Luca Mădălina Ungureanu-Iuga Ana Batariuc Silvia Mironeasa Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties Gels texture rheology waste valorization functional foods carrot by-product gel viso-elasticity |
| title | Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties |
| title_full | Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties |
| title_fullStr | Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties |
| title_full_unstemmed | Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties |
| title_short | Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties |
| title_sort | physical characteristics of durum wheat dough and pasta with different carrot pomace varieties |
| topic | texture rheology waste valorization functional foods carrot by-product gel viso-elasticity |
| url | https://www.mdpi.com/2310-2861/11/7/481 |
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