Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/47797
Titolo: Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta
Autori: De Santis, Diana 
Moresi, Mauro 
Cimini, Alessio 
Data pubblicazione: 2020
Fresh pasta is largely consumed in Italy and, given its widespread use worldwide, has been recently used as an important carrier of functional ingredients. In spite of its capability of strongly limiting blood cholesterol levels, β-glucans at high concentrations exert a negative effect on the sensory and texture quality of several the functional foods.
This paper focuses on the sensory properties of two nutraceutical low-cholesterol fresh pastas made with wheat flour, semolina and pasteurized egg white and integrated with barley or oat flour high in β-glucans to assure 3 g of β-glucans per serving (100 g).
Once the sensory profile of all pasta types examined had been characterized, the Principal Component Analysis allowed the sensory data to be discriminated using just two eigenvectors. In the final consumer test, the
novel fresh pasta enriched with oat flour obtained higher scores for odor, external appearance, flavor, mouthfeel, and overall acceptability, than those of the conventional whole egg pasta. The darker color, rougher appearance, and smaller homogeneity (dotting), as well as the hints and taste of cereals and fibrousness, gave this special fresh egg white pasta an aspect of craftsmanship and healthiness plus an enrichment of the aromatic bouquet, which increased the consumer preference.
URI: http://hdl.handle.net/2067/47797
ISSN: 0023-6438
DOI: https://doi.org/10.1016/j.lwt.2020.109654
Diritti: Attribution-NonCommercial-NoDerivatives 4.0 International
È visualizzato nelle collezioni:A1. Articolo in rivista

File in questo documento:
File Descrizione DimensioniFormato
LWT-S-20-01822 (5) (2).pdfManuscript Draft1.44 MBAdobe PDFVisualizza/apri
Visualizza tutti i metadati del documento

Page view(s)

Last Week
Last month
controllato il 7-lug-2022


controllato il 7-lug-2022

Google ScholarTM



Questo documento è distribuito in accordo con Licenza Creative Commons Creative Commons