Work

Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production

Year: 2025

Type: article

Abstract: Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future.

Source: Applied Sciences

DOI: 10.3390/app15042189

Authors: Manuel Gómez, Marina Braojos, Raúl Fernández, Florencia Parle

Institution: Universidad de Valladolid

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,896