Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2021-05-24 DOI:10.1111/ijfs.15168

Federico Bianchi, Roberta Tolve, Giada Rainero, Matteo Bordiga, Charles S. Brennan, Barbara Simonato

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引用次数: 33

Abstract

Reducing food waste is a priority to move towards more sustainable food systems. Since agro-food by-products are often rich in healthy compounds, such as fibre, phytochemicals, protein, fatty acids, vitamins and minerals, the waste valorisation could move through their transformation into ingredients useful for the formulation of functional foods. Pasta is a staple food widely consumed all over the world representing an optimal carrier for nutrients delivery. The incorporation of ingredients of a high added value obtained by agro-industrial by-products in pasta can improve its nutritional value and provides several health benefits. At the same time, the inclusion of new ingredients could modify the physical, chemical and textural properties determining the change of the organoleptic characteristics of fortified pasta, affecting its acceptability. Thus, the preparation of new pasta formulations with high nutritional properties, good technological and sensory characteristics represents a challenge for the food industry.

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农业工业副产品强化面食的工艺、营养和感官特性综述

减少食物浪费是朝着更可持续的粮食系统迈进的一个优先事项。由于农业食品副产品通常富含健康化合物，如纤维、植物化学物质、蛋白质、脂肪酸、维生素和矿物质，因此废物增值可以转化为对功能性食品配方有用的成分。面食是世界各地广泛食用的主食，是营养物质输送的最佳载体。在面食中加入由农业工业副产品获得的高附加值成分可以提高其营养价值，并提供多种健康益处。同时，新成分的加入会改变强化面食的物理、化学和质地特性，决定了强化面食的感官特性发生变化，影响其可接受性。因此，制备具有高营养特性，良好的技术和感官特性的新面食配方对食品工业来说是一个挑战。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.