Naslov
Effect of apple by-product as a supplement on antioxidant activity and quality parameters of the pasta

Autori
Lončarić, Ante ; Kosović, Indira ; Jukić, Marko ; Ugarčić, Žaneta ; Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 62-62

Skup
7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
apple peel powder; pasta quality; antioxidant capacity; phenolic content

Sažetak
Apple peel is a by-product of apple processing industry. It is a rich source of phenolics, and could present a promising value-added food ingredient. Influence of dried apple peel powder (APP) addition on quality parameters of pasta (sensory properties, texture profile analysis, quality of uncooked and cooked pasta, color), total phenolic content (TPC) and antioxidant capacity (AOA) of raw and cooked pasta was investigated. Extraction methods (ultrasound US - 15 min ; magnetic stirrer MS – 1 h) and solvents (methanol – Met and ethanol Et) used for extraction of phenolic compounds were compared, too. For pasta production APP was used to partially replace durum semolina (10 and 15%). Results showed that APP addition had significant influence on the color of the samples. APP addition decreased L* and a* and increased b* values. All texture parameters except springiness were decreased with APP addition. Addition of APP increased cooking loss and the amount of absorbed water of the pasta samples. Sensory evaluation showed that APP addition had negative effect on the total score of the pasta samples. However APP highly affected pasta TPC and AOA. Pasta with added APP had significant higher levels of TPC and AOA compared with pasta without addition of APP. The highest TPC (1.39 g of gallic acid equivalents/kg) was in raw pasta with addition of 15% of APP from which phenolics were extracted with US and Met. Regarding antioxidative activity, the highest AOA (0.84 mg gallic acid equivalents/100g) was also in raw pasta with 15% of APP from which phenolics were extracted with MS and Et. In cooked pasta the levels of TPC and AOA were lower compared to raw pasta.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA