ArticleFoods (Basel, Switzerland)2022
Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Antioxidant and Nutritional Profiling of Brassicaceae Microgreens.Antioxidants (Basel, Switzerland) · 2025Article
- Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health.Food chemistry: X · 2024Review
- Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.Foods (Basel, Switzerland) · 2024Article
- Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.Foods (Basel, Switzerland) · 2023Article
- Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.Foods (Basel, Switzerland) · 2023Article
- Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review.Plants (Basel, Switzerland) · 2023Review
- Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels.Frontiers in nutrition · 2023Article
- Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts.Molecules (Basel, Switzerland) · 2022Article
- Durum Wheat Products-Recent Advances.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
11 authors.
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Abstract
Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta.
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