Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders

• Published in: Food bioscience 2023-08, Vol.54, p.102858, Article 102858
• Main Authors: la Gatta, Barbara, Rutigliano, Mariacinzia, Dilucia, Flavia, Liberatore, Maria Teresa, Viscecchia, Rosaria, Bimbo, Francesco, Di Luccia, Aldo
• Format: Article
• Language: English
• Subjects: Gluten network; Innovative physical technology; Pasta fortification; Vegetables by-products
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.102858

Fresh pasta samples fortified with artichoke bracts and tomato powders (added as a treated-mush (TM) and lio-powder (LP)) obtained through the application of an innovative, non-thermal and non-invasive physical technology (Patent n°001426984) were studied in this work. Results of the raw and cooked pasta samples indicated how the addition of the artichoke bracts had a remarkable influence on the gluten network arrangement than tomato, for both the tested formulations, even if the technological properties were found to be good, when compared to the control sample (100% semolina pasta). Chemical and SDS-PAGE analyses allowed us to confirm these results, highlighting the lower protein cooking loss of the pasta samples fortified with tomato, for both the tested formulations, due to a gluten protein network characterized by a high percentage of total unextractable polymeric proteins (%UPP) and a high ratio (SS/SH). The addition of the vegetables also affected the sensory characteristics of the samples, highlighting how the addition of the LPs more affected consumer acceptability. [Display omitted] •An innovative, non-thermal, non-invasive technology (Patent n°001426984) was used to obtain ingredients from vegetables.•Artichoke bracts and tomato berries powders were used for the preparation of fresh tagliatelle.•Tagliatelle pasta fortified with two different ingredients showed a good gluten protein network organization.•Tagliatelle pasta samples fortified with lio-powders showed the highest sensory acceptability from the consumers.