Tecnica Molitoria




COP TM 2024 04 





29 - Fresh pasta production enriched with vegetables powders obtained with an innovative technology
M.T. Liberatore - F. Dilucia - M. Rutigliano - B. la Gatta

The production of vegetable by-products has become a global concern, due to their environmental and economic impact. Therefore, in this work a new, patented technology was applied in order to transform vegetable by-products (artichoke bracts) and the whole tomato berry (without producing further waste), as food ingredients. In particular, handmade 100% semolina fresh pasta (with no vegetable added) and pasta with the addition of moist and freeze-dried vegetable waste was produced. The aim of this research was to evaluate whether the enriched pasta, both raw and cooked, showed better results for polyphenol content, protein content, antioxidant activity and sensory qualities, when compared with the control one. Results showed that the addition of these new ingredients in both raw and cooked pasta increased the content of bioactive molecules. The sensory analysis proved that the fortified pasta was more appreciated than the control one, especially the cooked pasta.




38 - Conferences

40 - Cereals

50 - Bread making

60 - Pasta

66 - Feedstuff

76 - Machinery

88 - Analysis

90 - Marketing

92 - Laws

96 - News

104 - Agenda

108 - Books

112 - Companies

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