Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the produ...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-10-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effects-of-Mulberry-Pomace-Addition-and-Transglutaminase-Treatment-on-the-Quality,172244,0,2.html |
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| author | Thi Minh Ngoc Ta Chi Hieu Hoang Thao Mi Nguyen Thi Thu Tra Tran Nu Minh Nguyet Ton Le Van Viet Man |
| author_facet | Thi Minh Ngoc Ta Chi Hieu Hoang Thao Mi Nguyen Thi Thu Tra Tran Nu Minh Nguyet Ton Le Van Viet Man |
| author_sort | Thi Minh Ngoc Ta |
| collection | DOAJ |
| description | Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the product were investigated. A significant increment in dietary fiber and total anthocyanin contents as well as decrement in cooking quality, texture and color change were observed. The cooking loss increased with the substitution level of mulberry pomace while the optimal cooking time, swelling index and water absorption index decreased. The quality improvement of 10% mulberry pomace fortified pasta was investigated by adding a transglutaminase preparation with enzyme dosage from 0.25 to 1.00 U/g protein. The fortified pasta treated with transglutaminase at 0.50 U/g protein showed a significant improvement in chewiness, tensile strength and elongation rate but was not significantly affected in terms of the swelling index and water absorption. The use of transglutaminase also improved the overall acceptability of the fortified pasta. Mulberry pomace powder may, therefore, be considered a potential antioxidant-rich and dietary fiber-rich material for incorporation into pasta products. |
| format | Article |
| id | doaj-art-ecf1d814868a4967afc4b510f1af2c1a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ecf1d814868a4967afc4b510f1af2c1a2025-02-03T09:56:03ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-10-0173430131010.31883/pjfns/172244172244Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary FiberThi Minh Ngoc Ta0https://orcid.org/0000-0002-2045-2341Chi Hieu Hoang1https://orcid.org/0009-0003-7638-4629Thao Mi Nguyen2Thi Thu Tra Tran3https://orcid.org/0000-0001-9942-7458Nu Minh Nguyet Ton4https://orcid.org/0000-0002-3514-9193Le Van Viet Man5https://orcid.org/0000-0003-3284-207XDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, VietnamMulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the product were investigated. A significant increment in dietary fiber and total anthocyanin contents as well as decrement in cooking quality, texture and color change were observed. The cooking loss increased with the substitution level of mulberry pomace while the optimal cooking time, swelling index and water absorption index decreased. The quality improvement of 10% mulberry pomace fortified pasta was investigated by adding a transglutaminase preparation with enzyme dosage from 0.25 to 1.00 U/g protein. The fortified pasta treated with transglutaminase at 0.50 U/g protein showed a significant improvement in chewiness, tensile strength and elongation rate but was not significantly affected in terms of the swelling index and water absorption. The use of transglutaminase also improved the overall acceptability of the fortified pasta. Mulberry pomace powder may, therefore, be considered a potential antioxidant-rich and dietary fiber-rich material for incorporation into pasta products.http://journal.pan.olsztyn.pl/Effects-of-Mulberry-Pomace-Addition-and-Transglutaminase-Treatment-on-the-Quality,172244,0,2.htmlantioxidantdietary fibermulberry pomacepastatransglutaminase |
| spellingShingle | Thi Minh Ngoc Ta Chi Hieu Hoang Thao Mi Nguyen Thi Thu Tra Tran Nu Minh Nguyet Ton Le Van Viet Man Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber Polish Journal of Food and Nutrition Sciences antioxidant dietary fiber mulberry pomace pasta transglutaminase |
| title | Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber |
| title_full | Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber |
| title_fullStr | Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber |
| title_full_unstemmed | Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber |
| title_short | Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber |
| title_sort | effects of mulberry pomace addition and transglutaminase treatment on the quality of pasta enriched with antioxidants and dietary fiber |
| topic | antioxidant dietary fiber mulberry pomace pasta transglutaminase |
| url | http://journal.pan.olsztyn.pl/Effects-of-Mulberry-Pomace-Addition-and-Transglutaminase-Treatment-on-the-Quality,172244,0,2.html |
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