The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta
This study investigated the effects of the addition of <i>Rosa rugosa</i> fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta...
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MDPI AG
2025-07-01
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| Online Access: | https://www.mdpi.com/1420-3049/30/15/3170 |
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| author | Grażyna Cacak-Pietrzak Agata Marzec Aleksandra Rakocka Andrzej Cendrowski Sylwia Stępniewska Renata Nowak Anna Krajewska Dariusz Dziki |
| author_facet | Grażyna Cacak-Pietrzak Agata Marzec Aleksandra Rakocka Andrzej Cendrowski Sylwia Stępniewska Renata Nowak Anna Krajewska Dariusz Dziki |
| author_sort | Grażyna Cacak-Pietrzak |
| collection | DOAJ |
| description | This study investigated the effects of the addition of <i>Rosa rugosa</i> fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta was produced using low-extraction wheat flour with the addition of pomace at 0, 2, 4, 6, and 8% (g/100 g flour) and dried using either convective or microwave–vacuum drying. The incorporation of pomace into the pasta caused a notable reduction in lightness and increased redness and yellowness, as well as a decrease in pasta hardness and sensory acceptability. The RFP addition also increased the polyphenol content and antioxidant potential. The microwave–vacuum drying resulted in pasta with shorter cooking times, lower cooking loss, and higher total phenolic content and antioxidant activity compared to convective drying. Although the drying method did not markedly affect sensory attributes, ultrastructural analysis revealed that samples subjected to convective drying had a more compact structure, while microwave–vacuum dried pasta exhibited larger pores and smaller starch granules. Total porosity was higher in microwave–vacuum dried pasta. Taking into account both the level of pomace enrichment and the drying technique, the most optimal outcomes were achieved when microwave–vacuum drying was applied and the pomace addition did not exceed 4%. |
| format | Article |
| id | doaj-art-aff14ed6ffeb4fa389e5679808bf7778 |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-aff14ed6ffeb4fa389e5679808bf77782025-08-20T03:02:49ZengMDPI AGMolecules1420-30492025-07-013015317010.3390/molecules30153170The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat PastaGrażyna Cacak-Pietrzak0Agata Marzec1Aleksandra Rakocka2Andrzej Cendrowski3Sylwia Stępniewska4Renata Nowak5Anna Krajewska6Dariusz Dziki7Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandFaculty of Food Technology, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki Street, 20-835 Lublin, PolandDepartment of Thermal Technology, Lublin University of Life Sciences, Głeboka 31 Street, 20-612 Lublin, PolandDepartment of Thermal Technology, Lublin University of Life Sciences, Głeboka 31 Street, 20-612 Lublin, PolandThis study investigated the effects of the addition of <i>Rosa rugosa</i> fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta was produced using low-extraction wheat flour with the addition of pomace at 0, 2, 4, 6, and 8% (g/100 g flour) and dried using either convective or microwave–vacuum drying. The incorporation of pomace into the pasta caused a notable reduction in lightness and increased redness and yellowness, as well as a decrease in pasta hardness and sensory acceptability. The RFP addition also increased the polyphenol content and antioxidant potential. The microwave–vacuum drying resulted in pasta with shorter cooking times, lower cooking loss, and higher total phenolic content and antioxidant activity compared to convective drying. Although the drying method did not markedly affect sensory attributes, ultrastructural analysis revealed that samples subjected to convective drying had a more compact structure, while microwave–vacuum dried pasta exhibited larger pores and smaller starch granules. Total porosity was higher in microwave–vacuum dried pasta. Taking into account both the level of pomace enrichment and the drying technique, the most optimal outcomes were achieved when microwave–vacuum drying was applied and the pomace addition did not exceed 4%.https://www.mdpi.com/1420-3049/30/15/3170convective dryingmicrowave–vacuum dryingcooking propertiestexturecolormicrostructure |
| spellingShingle | Grażyna Cacak-Pietrzak Agata Marzec Aleksandra Rakocka Andrzej Cendrowski Sylwia Stępniewska Renata Nowak Anna Krajewska Dariusz Dziki The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta Molecules convective drying microwave–vacuum drying cooking properties texture color microstructure |
| title | The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta |
| title_full | The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta |
| title_fullStr | The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta |
| title_full_unstemmed | The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta |
| title_short | The Effect of the Incorporation Level of <i>Rosa rugosa</i> Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta |
| title_sort | effect of the incorporation level of i rosa rugosa i fruit pomace and its drying method on the physicochemical microstructural and sensory properties of wheat pasta |
| topic | convective drying microwave–vacuum drying cooking properties texture color microstructure |
| url | https://www.mdpi.com/1420-3049/30/15/3170 |
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