110592 20240319080955.0 doi 10.1111/jfpp.16261 sideral 127297 ART-2022-127297 eng Ainsa, A. (orcid)0000-0001-6892-4160 Quality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food 2022 Access copy available to the general public Unrestricted The 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. info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 2.5 2022 FOOD SCIENCE & TECHNOLOGY 93 / 142 = 0.655 2022 Q3 T2 0.494 2022 Chemical Engineering (miscellaneous) 2022 Q2 Food Science 2022 Q2 Chemistry (miscellaneous) 2022 Q2 3.4 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Roldan, S. Marquina Gutiérrez, P.L. Universidad de Zaragoza (orcid)0000-0002-1905-5883 Roncalés Rabinal, P. (orcid)0000-0003-2205-6913 Beltrán Gracia, J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Calanche Morales, J.B. Universidad de Zaragoza (orcid)0000-0001-9660-8579 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 46, 2 (2022), e16261 [10 pp.] J. food process. preserv. Journal of Food Processing and Preservation 0145-8892 357334 http://zaguan.unizar.es/record/110592/files/texto_completo.pdf Versión publicada 2193786 http://zaguan.unizar.es/record/110592/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:110592 articulos driver 2024-03-18-13:31:26 ARTICLE