Work

Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace

Year: 2025

Type: article

Abstract: • High-fiber pasta (HFP) was made from durum wheat semolina and sim pomace powder. • Sodium alginate addition improved the textural, cooking and sensory quality of HFP. • Sodium alginate use reduced in-vitro glycemic index, protein digestibility of HFP. • At sodium alginate level of 0.75–1.5 %, sensory acceptance of HFP was improved. Although sodium alginate (SA) has been used to improve pasta quality, its use in high-fiber pasta (HFP) has not been examined. Sim pomace powder (SPP), on the other hand, enhances dietary fiber and antioxidant levels in pasta formulations but reduces the textural, cooking, and sensory qualities of the product. To address these challenges, this study investigated the effects of SA (0–3 % of blend weight) on the physical properties of dough as well as textural and cooking qualities, predicted glycemic index (pGI), protein digestibility, and sensory acceptance of HFP enriched with SPP. The use of SA enhanced the water absorption, viscosity, gelatinization temperature, stickiness and stability of dough with increased fiber level. Augmentation in the breaking strength and distance of dried pasta was also observed. In contrast, a reduction in adhesiveness, hardness and chewiness of the cooked pasta was observed except for an increment in springiness. The cooking loss decreased while swelling capacity was enhanced. Compared to HFP without SA, the tensile strength and elongation rate of the counterpart with 0.75 % SA increased by 1.2 and 2.8 times, respectively; however, further increasing SA concentration to 3 % decreased these values. High SA content lowered the protein digestibility of HFP. Notably, the pGI of pasta with 3 % SA decreased by 1.1 times compared to that of HFP without SA. The sensory quality of HFP improved when the SA ratio ranged between 0.75 and 1.5 %. Overall, SA is considered a promising hydrocolloid for enhancing health benefits and the textural, cooking, and sensory qualities of HFP.

Source: Food Hydrocolloids for Health

DOI: 10.1016/j.fhfh.2025.100210

Authors: Dien Quang Long, The An Pham, Nu Minh Nguyet Ton, Thi Thu Tra Tran, Van Viet Man Le

Institutions: Vietnam National University Ho Chi Minh City, Ho Chi Minh City University of Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,300