000110592 001__ 110592
000110592 005__ 20240319080955.0
000110592 0247_ $$2doi$$a10.1111/jfpp.16261
000110592 0248_ $$2sideral$$a127297
000110592 037__ $$aART-2022-127297
000110592 041__ $$aeng
000110592 100__ $$0(orcid)0000-0001-6892-4160$$aAinsa, A.
000110592 245__ $$aQuality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food
000110592 260__ $$c2022
000110592 5060_ $$aAccess copy available to the general public$$fUnrestricted
000110592 5203_ $$aThe effect of incorporating a fish (D. labrax) by-product on pasta quality was evaluated to assess its technological viability in comparison with a common pasta. Two enriched pastas, both dried and fresh and including or not a natural antioxidant (R. officinalis) were analyzed and compared to traditional pasta (durum and spelt). Findings indicated that enriched pasta showed a decrease in their texture properties, except for adhesiveness which was higher compared to traditional pasta. The addition of fish caused slight changes in color. Regarding the technological quality, it was moderately affected by fish inclusion, presenting lower gains in weight respect to control pasta (>15% of difference). Therefore, enriched pasta appears to be a good alternative to offer food with an improved nutritional profile with a low impact on the quality of the product from a technological point of view since the introduction of fish does not extensively affect pasta quality. Novelty impact statement: The enrichment of pasta from fish by-product is a good alternative to improve its nutritional value. The cooking had a beneficial effect on the bioavailability of nutrients in enriched pasta with fish. Technological properties of enriched pasta with fish after cooking was similar to traditional pasta made with durum wheat.
000110592 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000110592 590__ $$a2.5$$b2022
000110592 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b93 / 142 = 0.655$$c2022$$dQ3$$eT2
000110592 594__ $$a3.4$$b2022
000110592 592__ $$a0.494$$b2022
000110592 593__ $$aChemical Engineering (miscellaneous)$$c2022$$dQ2
000110592 593__ $$aFood Science$$c2022$$dQ2
000110592 593__ $$aChemistry (miscellaneous)$$c2022$$dQ2
000110592 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000110592 700__ $$aRoldan, S.
000110592 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina Gutiérrez, P.L.$$uUniversidad de Zaragoza
000110592 700__ $$0(orcid)0000-0003-2205-6913$$aRoncalés Rabinal, P.
000110592 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán Gracia, J.A.$$uUniversidad de Zaragoza
000110592 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche Morales, J.B.$$uUniversidad de Zaragoza
000110592 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000110592 773__ $$g46, 2 (2022), e16261 [10 pp.]$$pJ. food process. preserv.$$tJournal of Food Processing and Preservation$$x0145-8892
000110592 8564_ $$s357334$$uhttps://zaguan.unizar.es/record/110592/files/texto_completo.pdf$$yVersión publicada
000110592 8564_ $$s2193786$$uhttps://zaguan.unizar.es/record/110592/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000110592 909CO $$ooai:zaguan.unizar.es:110592$$particulos$$pdriver
000110592 951__ $$a2024-03-18-13:31:26
000110592 980__ $$aARTICLE