EFFECT OF THE ADDITION OF SMOKED TROUT FILLET POWDER TO THE QUALITY PROPERTIES OF PASTA
Main Article Content
Keywords
pasta enrichment, pasta quality, smoked trout fillet powder
Abstract
In this study, quality properties of six pasta samples, prepared by substituting semolina with smoked trout fillet powder (STFP), were investigated. The addition of STFP to the pasta formulation resulted in an increase in protein, fat and ash content, energy value, antioxidant activity, phenolic content, optimum cooking time, cooking loss, and a* and b* values, but a decrease in carbohydrate content, water absorption capacity, swelling index and L* value. Furthermore, SEM images revealed that addition of STFP leads to an increase in protein matrix around the starch molecules, and its addition in quantities up to 15% showed acceptable sensory scores.
References
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Alireza Sadeghi M. and Bhagya S. 2008. Quality characterization of pasta enriched with mustard protein isolate. J. Food Sci. 73(5):229-237.
AOAC. 1990. "Official Methods of Analysis" 15th ed. Association of Official Analytical. Chemists, Washington, DC.
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Aydin E. and Gocmen D. 2011. Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci. Biotechnol. 20(2):507-511.
Baskaran D., Muthupandian K., Gnanalakshmi K.S., Pugazenthi T.R. and Jothylingam S. 2011. Physical properties of noodles enriched with whey protein concentrate (WPC) and skim milk powder (SMP). J. Stored Prod. Postharvest Res. 2(6):127-130.
Beleggia R., Platani C., Papa R., Di Chio A., Barros E., Mashaba C., Wirth J., Fammartino A., Sautter C., Conner S., Rauscher J., Stewart J. and Cattivelli L. 2011. Metabolomics and food processing: From semolina to pasta. J. Agric. Food Chem. 59(17):9366-9377.
Carini E., Vittadini E., Curti E. and Antoniazzi F. 2009. Effects of different shaping modes on physico-chemical properties and water status of fresh pasta. J. Food Eng. 93(4):400–406.
Chin C.K., Huda N. and Yang T.A. 2012. Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties. Int. Food Res. J. 19(2):701–707.
Cleary L. and Brennan C. 2006. The influence of a (1 3)(1 4)-B-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. Int. J. Food Sci. Technol. 41(8):910-918.
Cunin C., Handschin S., Walther P. and Escher F. 1995. Structural changes of starch during cooking of durum wheat pasta. LWT -Food Sci. Technol. 28(3):323-328.
Desai A., Brennan M.A. and Brennan C.S. 2018. The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT -Food Sci. Technol. 89:52-57.DOI: doi.org/10.1016/j.lwt.2017.10.023
De Noni I. and Pagani M.A. 2010. Cooking properties and heat damage of dries pasta as influenced by raw material characterictics and processing conditions. Crit. Rev. Food Sci. Nutr.50(5):465-472.
Fradique M., Batista A.P., Nunes M.C., Gouveia L., Bandarra N.M. and Raymundo A. 2013. Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. LWT-Food Sci. Technol. 50:312-319.
Gallegos-Infante J.A., Rocha-Guzman N.E., Gonzalez-Laredo R.F., Ochoa-Martinez L.A., Corzo N., Bello-Perez L.A. and Peralta-Alvarez L.E. 2010. Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chem. 119(4):1544-1549. DOI: doi.org/10.1016/j.foodchem.2009.09.040
Gatta B., Rutigliano M., Padalino L., Conte A., Alessandro M., Nobile D. and Luccia A. Di. 2017. The role of hydration on the cooking quality of bran-enriched pasta. LWT -Food Sci. Technol. 84:489-496.
Goes E.S. dos R., Souza M.L.R. de, Michka J.M.G., Kimura K.S., Lara J.A.F. de, Delbem A.C.B. and Gasparino E. 2016. Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Food Sci. Technol. 36(1):76-82.
Gopalakrishnan J., Menon R., Padmaja G., Sajeev M.S. and Moorthy S.N. 2011. Nutritional and Functional Characteristics of Protein-Fortified Pasta from Sweet Potato. Food Nutr. Sci. 2(9):944–955.
Goulas A.E. and Kontominas M.G. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. FoodChem. 93:511-520.
Islas-Rubio A.R., Calderón de la Barca A.M., Cabrera-Chávez F., Cota-Gastélum A.G. and Beta T. 2014. Effect of semolina replacement with a raw: Popped amaranth flour blend on cooking quality and texture of pasta. LWT -Food Sci. Technol. 57(1):217–222. DOI: doi.org/10.1016/j.lwt.2014.01.014
Kadam S.U. and Prabhasankar P. 2012. Evaluation of cooking, microstructure, texture and sensory quality characteristics of shrimp meat-based pasta. J. Texture Stud. 43(4):268-274. DOI: doi.org/10.1111/j.1745-4603.2011.00336.x
Kaur G., Sharma S., Nagi H.P.S. and Ranote P.S. 2013. Enrichment of pasta with different plant proteins. J. Food Sci. Technol. 50(5):1000-1005.
Khan I., Yousif A.M., Johnson S.K. and Gamlath S. 2014. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. J. Food Sci. 79(8):1560-1567.
Kjallstrand J. and Petersson G. 2001. Phenolic antioxidants in alder smoke during industrial meat curing. Food Chem. 74:85-89.
Lakshmi Devi N., Aparna K. and Kalpana K. 2013. Utilization of fish mince in formulation and development of pasta products. Int. Food Res. J. 20(1):219-224.
Lingbeck J.M., Cordero P., Bryan C.A.O., Johnson M.G., Ricke S.C. and Crandall P.G. 2014. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci. 97(2):197-206.
Liu T., Hamid N., Kantono K., Pereira L., Farouk M.M. and Knowles S.O. 2016. Effects of meat addition on pasta structure, nutrition and in vitro digestibility. Food Chem. 213:108-114.
Marti A., Caramanico R., Bottega G. and Pagani M.A. 2013. Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions. LWT -Food Sci. Technol. 54(1):229-235.
Mercier S., Villeneuve S., Mondor M. and Des Marchais L.P. 2011. Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying. LWT -Food Sci. Technol. 44(4):883-890.
Pasqualone A., Gambacorta G., Summo C., Caponio F., Di Miceli G., Flagella Z., Marrese P.P., Piro G., Perrotta C., De Bellis L. and Lenucci M.S. 2016. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chem. 213:545-553.
Petitot M., Boyer L., Minier C. and Micard V. 2010. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Res. Int. 43(2):634-641.
Rajeswari G., Susanna S., Prabhasankar P. and Venkateswara Rao G. 2013. Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Biosci. 4:13-20.
Sant’Anna V., Christiano F.D.P., Marczak L.D.F., Tessaro I.C. and Thys R.C.S. 2014. The effect of the incorporation of grape marc powder in fettuccini pasta properties. LWT -Food Sci. Technol. 58(2):497-501.
Savita S., Arshwinder K., Gurkirat K. and Vikas N. 2013. Influence of different protein sources on cooking and sensory quality of pasta. Int. J. Eng. Res. Appl. 3(2):1757-1763.
Semanová J., Skláršová B., Šimon P. and Šimko P. 2016. Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging. Food Chem. 201:1-6.
Sérot T., Baron R., Knockaert C. and Vallet J.L. 2004. Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus). Food Chem. 85(1):111-120.
Shaiban M., Al.Mamary M. and Al-Habori M. 2006. Total antioxidant activity and total phenolic contents in Yemeni smoked cheese. Malays. J. Nutr. 12(1):87-92.
Shea F. and Watts C.E. 1939. Dumas method for organic nitrogen. Ind. Eng. Chem. Anal. Ed. 11(6):333-334.
Singleton V.L., Orthofer R. and Lamuela-Raventós R.M. 1998. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol. 299:152-178.
Soares J.M., da Silva P.F., Puton B.M.S., Brustolin A.P., Cansian R.L., Dallago R.M. and Valduga E. 2016. Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon. Innov. Food Sci. Emerg. Technol. 38:189-197.
Souci S., Fachmann W. and Kraut H. 2000. "Food composition and nutrition tables"6th ed. Medpharm Scientific Publication, CRC Press, Stutgart.
Sozer N., Dalgic A.C. and Kaya A. 2007. Thermal, textural and cooking properties of spaghetti enriched with resistant starch. J. Food Eng. 81(2):476-484.
Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L. and Hawkins Byrne D. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19(6-7):669–675.
Tudorica C.M., Kuri V. and Brennan, C.S.2002. Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta. J. Agric. Food Chem. 50(2):347-356.
Turkish Food Codex, 2002. Legislation of Semolina (No.2002/21), The Ministry of Agriculture and Rural Affairs, Official Gazettee, No:24686, Ankara, Turkey.
Turkish Standard, 2017. Macaroni, TS 1620, Turkish Standards Institution, Ankara.
Wojtowicz A. and Moscicki L. 2014. Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta. LWT -Food Sci. Technol. 59(2P1):1175-1185.
Wood J.A. 2009. Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. J. Cereal Sci. 49(1):128-133.
Yamauchi, J. 1989. "Handbook of colour science". Japanese Academy of Colour Science. Tokyo, Japan.
Zayas J.F. 1997. "Functionality of Proteins in Food", Springer, Berlin, Heidelberg.
Zhao Y.H., Manthey F.A., Chang S.K.C., Hou H.J. and Yuan S.H. 2005. Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours. Sens. Nutr. Qual. Food 70(6):371-376. DOI: doi.org/10.1111/j.1365-2621.2005.tb11458.x.
Alireza Sadeghi M. and Bhagya S. 2008. Quality characterization of pasta enriched with mustard protein isolate. J. Food Sci. 73(5):229-237.
AOAC. 1990. "Official Methods of Analysis" 15th ed. Association of Official Analytical. Chemists, Washington, DC.
Aravind N., Sissons M.J., Fellows C.M., Blazek J. and Gilbert E.P. 2012. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti. Food Chem. 132(2):993-1002.
Aydin E. and Gocmen D. 2011. Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci. Biotechnol. 20(2):507-511.
Baskaran D., Muthupandian K., Gnanalakshmi K.S., Pugazenthi T.R. and Jothylingam S. 2011. Physical properties of noodles enriched with whey protein concentrate (WPC) and skim milk powder (SMP). J. Stored Prod. Postharvest Res. 2(6):127-130.
Beleggia R., Platani C., Papa R., Di Chio A., Barros E., Mashaba C., Wirth J., Fammartino A., Sautter C., Conner S., Rauscher J., Stewart J. and Cattivelli L. 2011. Metabolomics and food processing: From semolina to pasta. J. Agric. Food Chem. 59(17):9366-9377.
Carini E., Vittadini E., Curti E. and Antoniazzi F. 2009. Effects of different shaping modes on physico-chemical properties and water status of fresh pasta. J. Food Eng. 93(4):400–406.
Chin C.K., Huda N. and Yang T.A. 2012. Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties. Int. Food Res. J. 19(2):701–707.
Cleary L. and Brennan C. 2006. The influence of a (1 3)(1 4)-B-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. Int. J. Food Sci. Technol. 41(8):910-918.
Cunin C., Handschin S., Walther P. and Escher F. 1995. Structural changes of starch during cooking of durum wheat pasta. LWT -Food Sci. Technol. 28(3):323-328.
Desai A., Brennan M.A. and Brennan C.S. 2018. The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT -Food Sci. Technol. 89:52-57.DOI: doi.org/10.1016/j.lwt.2017.10.023
De Noni I. and Pagani M.A. 2010. Cooking properties and heat damage of dries pasta as influenced by raw material characterictics and processing conditions. Crit. Rev. Food Sci. Nutr.50(5):465-472.
Fradique M., Batista A.P., Nunes M.C., Gouveia L., Bandarra N.M. and Raymundo A. 2013. Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. LWT-Food Sci. Technol. 50:312-319.
Gallegos-Infante J.A., Rocha-Guzman N.E., Gonzalez-Laredo R.F., Ochoa-Martinez L.A., Corzo N., Bello-Perez L.A. and Peralta-Alvarez L.E. 2010. Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chem. 119(4):1544-1549. DOI: doi.org/10.1016/j.foodchem.2009.09.040
Gatta B., Rutigliano M., Padalino L., Conte A., Alessandro M., Nobile D. and Luccia A. Di. 2017. The role of hydration on the cooking quality of bran-enriched pasta. LWT -Food Sci. Technol. 84:489-496.
Goes E.S. dos R., Souza M.L.R. de, Michka J.M.G., Kimura K.S., Lara J.A.F. de, Delbem A.C.B. and Gasparino E. 2016. Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Food Sci. Technol. 36(1):76-82.
Gopalakrishnan J., Menon R., Padmaja G., Sajeev M.S. and Moorthy S.N. 2011. Nutritional and Functional Characteristics of Protein-Fortified Pasta from Sweet Potato. Food Nutr. Sci. 2(9):944–955.
Goulas A.E. and Kontominas M.G. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. FoodChem. 93:511-520.
Islas-Rubio A.R., Calderón de la Barca A.M., Cabrera-Chávez F., Cota-Gastélum A.G. and Beta T. 2014. Effect of semolina replacement with a raw: Popped amaranth flour blend on cooking quality and texture of pasta. LWT -Food Sci. Technol. 57(1):217–222. DOI: doi.org/10.1016/j.lwt.2014.01.014
Kadam S.U. and Prabhasankar P. 2012. Evaluation of cooking, microstructure, texture and sensory quality characteristics of shrimp meat-based pasta. J. Texture Stud. 43(4):268-274. DOI: doi.org/10.1111/j.1745-4603.2011.00336.x
Kaur G., Sharma S., Nagi H.P.S. and Ranote P.S. 2013. Enrichment of pasta with different plant proteins. J. Food Sci. Technol. 50(5):1000-1005.
Khan I., Yousif A.M., Johnson S.K. and Gamlath S. 2014. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta. J. Food Sci. 79(8):1560-1567.
Kjallstrand J. and Petersson G. 2001. Phenolic antioxidants in alder smoke during industrial meat curing. Food Chem. 74:85-89.
Lakshmi Devi N., Aparna K. and Kalpana K. 2013. Utilization of fish mince in formulation and development of pasta products. Int. Food Res. J. 20(1):219-224.
Lingbeck J.M., Cordero P., Bryan C.A.O., Johnson M.G., Ricke S.C. and Crandall P.G. 2014. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci. 97(2):197-206.
Liu T., Hamid N., Kantono K., Pereira L., Farouk M.M. and Knowles S.O. 2016. Effects of meat addition on pasta structure, nutrition and in vitro digestibility. Food Chem. 213:108-114.
Marti A., Caramanico R., Bottega G. and Pagani M.A. 2013. Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions. LWT -Food Sci. Technol. 54(1):229-235.
Mercier S., Villeneuve S., Mondor M. and Des Marchais L.P. 2011. Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying. LWT -Food Sci. Technol. 44(4):883-890.
Pasqualone A., Gambacorta G., Summo C., Caponio F., Di Miceli G., Flagella Z., Marrese P.P., Piro G., Perrotta C., De Bellis L. and Lenucci M.S. 2016. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chem. 213:545-553.
Petitot M., Boyer L., Minier C. and Micard V. 2010. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Res. Int. 43(2):634-641.
Rajeswari G., Susanna S., Prabhasankar P. and Venkateswara Rao G. 2013. Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Biosci. 4:13-20.
Sant’Anna V., Christiano F.D.P., Marczak L.D.F., Tessaro I.C. and Thys R.C.S. 2014. The effect of the incorporation of grape marc powder in fettuccini pasta properties. LWT -Food Sci. Technol. 58(2):497-501.
Savita S., Arshwinder K., Gurkirat K. and Vikas N. 2013. Influence of different protein sources on cooking and sensory quality of pasta. Int. J. Eng. Res. Appl. 3(2):1757-1763.
Semanová J., Skláršová B., Šimon P. and Šimko P. 2016. Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging. Food Chem. 201:1-6.
Sérot T., Baron R., Knockaert C. and Vallet J.L. 2004. Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus). Food Chem. 85(1):111-120.
Shaiban M., Al.Mamary M. and Al-Habori M. 2006. Total antioxidant activity and total phenolic contents in Yemeni smoked cheese. Malays. J. Nutr. 12(1):87-92.
Shea F. and Watts C.E. 1939. Dumas method for organic nitrogen. Ind. Eng. Chem. Anal. Ed. 11(6):333-334.
Singleton V.L., Orthofer R. and Lamuela-Raventós R.M. 1998. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol. 299:152-178.
Soares J.M., da Silva P.F., Puton B.M.S., Brustolin A.P., Cansian R.L., Dallago R.M. and Valduga E. 2016. Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon. Innov. Food Sci. Emerg. Technol. 38:189-197.
Souci S., Fachmann W. and Kraut H. 2000. "Food composition and nutrition tables"6th ed. Medpharm Scientific Publication, CRC Press, Stutgart.
Sozer N., Dalgic A.C. and Kaya A. 2007. Thermal, textural and cooking properties of spaghetti enriched with resistant starch. J. Food Eng. 81(2):476-484.
Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L. and Hawkins Byrne D. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19(6-7):669–675.
Tudorica C.M., Kuri V. and Brennan, C.S.2002. Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta. J. Agric. Food Chem. 50(2):347-356.
Turkish Food Codex, 2002. Legislation of Semolina (No.2002/21), The Ministry of Agriculture and Rural Affairs, Official Gazettee, No:24686, Ankara, Turkey.
Turkish Standard, 2017. Macaroni, TS 1620, Turkish Standards Institution, Ankara.
Wojtowicz A. and Moscicki L. 2014. Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta. LWT -Food Sci. Technol. 59(2P1):1175-1185.
Wood J.A. 2009. Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. J. Cereal Sci. 49(1):128-133.
Yamauchi, J. 1989. "Handbook of colour science". Japanese Academy of Colour Science. Tokyo, Japan.
Zayas J.F. 1997. "Functionality of Proteins in Food", Springer, Berlin, Heidelberg.
Zhao Y.H., Manthey F.A., Chang S.K.C., Hou H.J. and Yuan S.H. 2005. Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours. Sens. Nutr. Qual. Food 70(6):371-376. DOI: doi.org/10.1111/j.1365-2621.2005.tb11458.x.
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