Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient. (October 2021)

• Record Type: Journal Article
• Authors: Tagliasco, Marianna; Fogliano, Vincenzo; Pellegrini, Nicoletta
• Is Part Of: Food structure. Volume 30(2021)
• Publication Date: 2021-10
• Subjects: LT low temperature pasta regrinds -- HT high temperature -- XHT extremely high temperature -- SRC solvent retention capacity -- LaRC lactic acid retention capacity -- Na2CO3RC sodium carbonate retention capacity -- SucRC sucrose retention capacity -- FITC fluorescein isothiocyanate -- RVA rapid visco analyzer -- DSC differential scanning calorimetry -- CLSM confocal laser scanning microscopy; Waste-management -- Pasta regrinds -- Semolina-bread -- Techno-functional properties -- Confocal laser scanning microscopy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2021.100230
• Languages: English
• ISSNs: 2213-3291

Abstract

Abstract: Cutting and drying steps in pasta production result in by-products, named pasta regrind, which are used mainly as animal feed. Pasta regrind could be a valuable ingredient butits techno-functional properties need to be studied also in relation to the pasta drying process. Hence, the effect of three different drying temperatures, low (LT), high (HT) and extremely high (XHT) on the techno-functional properties of pasta regrind was investigated. Increasing drying temperature increased the water-retention capacity of pasta regrind. Semolina-based bread was selected as a model system to use pasta regrind as a functional ingredient. Bread was made with different percentages (w/w) of pasta regrind (10%, 25%, 50% 100% of HT, 25% of LT and 25% of XHT) mixed with semolina flour. The addition of HT regrind increased the hardness of the crumb whereas decreased bread volume. 25% LT regrinds had no effect on the bread crumb's hardness and porosity compared to 100% semolina bread. Confocal laser scanning microscopy revealed a dense gluten network only in 25% LT bread. Therefore, HT and XHT regrinds are not suitable ingredients for leavened products while LT regrind can be efficiently used for bread production. Graphical Abstract: ga1 Highlights: The 5–10% of total pasta production ended up as by-product, named pasta regrind. The drying process affects the techno-functional characteristics of pasta regrind. High drying temperature increases starch damage and protein denaturation of regrind. The addition of 25% of low temperature regrinds in bread doesn't affect its quality.