000118755 001__ 118755
000118755 005__ 20240319081027.0
000118755 0247_ $$2doi$$a10.3390/foods11162525
000118755 0248_ $$2sideral$$a129804
000118755 037__ $$aART-2022-129804
000118755 041__ $$aeng
000118755 100__ $$0(orcid)0000-0001-6892-4160$$aAinsa, Andrea
000118755 245__ $$aInfluence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food
000118755 260__ $$c2022
000118755 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118755 5203_ $$aThis study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.
000118755 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118755 590__ $$a5.2$$b2022
000118755 592__ $$a0.771$$b2022
000118755 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000118755 593__ $$aFood Science$$c2022$$dQ1
000118755 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000118755 593__ $$aPlant Science$$c2022$$dQ1
000118755 593__ $$aMicrobiology$$c2022$$dQ2
000118755 593__ $$aHealth (social science)$$c2022$$dQ2
000118755 594__ $$a5.8$$b2022
000118755 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118755 700__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000118755 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina, Pedro$$uUniversidad de Zaragoza
000118755 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José A.$$uUniversidad de Zaragoza
000118755 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan$$uUniversidad de Zaragoza
000118755 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000118755 773__ $$g11, 16 (2022), 2525 [12 pp.]$$pFoods$$tFoods$$x2304-8158
000118755 8564_ $$s1444941$$uhttps://zaguan.unizar.es/record/118755/files/texto_completo.pdf$$yVersión publicada
000118755 8564_ $$s2683000$$uhttps://zaguan.unizar.es/record/118755/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118755 909CO $$ooai:zaguan.unizar.es:118755$$particulos$$pdriver
000118755 951__ $$a2024-03-18-16:52:46
000118755 980__ $$aARTICLE