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APPROACHES FOR ENRICHMENT OF PASTA

Year 2015, Volume 1, Issue 2, 103 - 108, 09.03.2015
https://doi.org/10.3153/JFHS15010

Abstract

The aims of the food enrichment are substitution of the nutrients that were lost during processing and storage of the foods as well as prevention of diseases due to inadequate consumption of basic nutrients. Pasta is the most consumed food product after bread among baker­ies. There are various enrichment studies for pasta be­cause of it’s widely consumption by every age. In order to increase the nutritional value of pasta, different sources has been used for enrichment. Therefore, tex­tural, antioxidant and sensory properties of pasta were investigated. In this review, various applications of pasta enrichment were discussed. 

References

  • Alireza Sadeghi, M., Bhagya, S. (2008): Quality Characterization of Pasta Enriched with Mus¬tard Protein Isolate. Journal of Food Science, 73(5): 229-237.
  • Anon. (2002): Türk Gıda Kodeksi Makarna Teb¬liği. Tebliğ No: 2002/20.
  • Anon. (2012):Türkiye Cumhuriyeti Ekonomi Ba¬kanlığı. Makarna Sektör Raporları. Ankara
  • Aravind, N., Sissons, M., Egan, N., Fellows, C., (2012): Effect of insoluble dietary fibre addi¬tion on technological, sensory and structural properties of drum wheat spaghetti. Food Chemistry,130: 299-309.
  • Aslan, D., Köksel, H. (2003): Gıda Zenginleştiril¬mesi ve Bazı Yaklaşımlar. Türk Tabipler Bir¬liği Sürekli Tıp Eğitimi Dergisi,12(11): 418-420.
  • Baskaran, D., Muthupandian, K., Gnanalakshmi, K.S., Pugazenthi, T.R., Jothylingam, S., Ay¬yadurai, K. (2011): Physical properties of no¬odles enriched with whey protein concentrate (WPC) and skim milk powder (SMP). Jour¬nal of Stored Products and Postharvest Rese-arch, 2(6): 127-130.
  • Brennan, C.S., Kuri, V., Tudorica, C.M. (2004): Inulin-enriched pasta: effects on textural pro¬perties and starch degredation. Food Che¬mistry, 86: 189-193.
  • Dary, O., Mora, J.O. (2002): Food Fortification to Reduce Vitamin A Deficiency: International Vitamin A Consultative Group Recommen-dations.Proceedings of the XX International Vitamin A Consultative Group Meeting. 2927-2933
  • Dhanasettakorn, K. (2008): Coenzyme Q10 Con¬tent, Composition, Texture and Physiochem¬ical Characteristics of Pasta Fortified with Freeze–Dried Beef Heart. University of Mis¬souri–Columbia. Doktora Tezi
  • Dursun, S. (2006): Ekmek zenginleştirmede pro¬tein kaynağı olarak balık etinin kullanılması. Pamukkale Üniversitesi, Fen Bilimleri Ensti¬tüsü, Yüksek Lisans Tezi, Denizli.
  • Dursun, S., Yapar, A., Çelik, İ. (2009): Kadife ba¬lığı (Tinca tinca L.,1758) etiyle zenginleştir¬menin hamurun reolojik özellikleri ve ekme¬ğin duyusal özellikleri üzerine etkisi. Gıda Teknolojileri Elektronik Dergisi,4(3): 44-58.
  • Dülger, D., Şahan, Y. (2011): Diyet lifinin özel¬likleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157.
  • Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Ochoa-Martínez, L.A., Corzo, N., Bello-Perez, L.A., Medina-Torres ,L. , Peralta-Alvarez, L.E. (2010): Qu¬ality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry, 119: 1544-1549.
  • Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015): Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175: 43-49.
  • Kadam, S.U., Prabhasankar, P. (2012): Evaluation of cooking, microstructure, texture and sen¬sory quality characteristics of shrimp meat-base pasta. Journal of Texture Studies, 43: 268-274.
  • Kahraman, Ö. (2011): Süt ve Süt Ürünlerinin Çinko ile Zenginleştirilmesine İlişkin Yaklaşımlar. GIDA, 36(4): 241-248.
  • Petitot, M., Boyer, L., Minier, C., Micard, V. (2010): Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43: 634-641.
  • Prabhasankar, P., Ganesan, P., Bhaskar, N. (2009): Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional and Microstructure Characteristics of Pasta. Food Science and Technology International, 15(5): 471-479.
  • Rajeswari, G., Susanna, S., Prabhasankar, P., Venkateswara Rao, G. (2013): Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4: 13-20.
  • Sant’Anna, V., Christiano, F.D.P., Marczak, L.D.F., Tessaro, I.C., Thys, R.C.S. (2014): The effect of the incorporation of grape marc powder in fettucini pasta properties. LWT-Food Science and Technology, 58: 497-501.
  • Shogren, R.L., Hareland, G.A., Wu, Y.V. (2006): Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour. Journal of Food Science, 71(6): 428-432.
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., Ku-zawinska, E. (2015): Application of common wheat bran for industrial production of high-fibre pasta. International journal of Food Science and technology, 50: 111-119.
  • Wood, J.A. (2009): Texture, Processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mec¬hanisms of traditional durum pasta quality. Journal of Cereal Science, 49: 128-133.

MAKARNANIN ZENGİNLEŞTİRİLMESİNE YÖNELİK YAKLAŞIMLAR

Year 2015, Volume 1, Issue 2, 103 - 108, 09.03.2015
https://doi.org/10.3153/JFHS15010

Abstract

Zenginleştirme, gıdaların hazırlanması ve saklanması sırasında kayba uğrayan gıda bileşenlerinin yerine kon­ması ve temel gıda maddelerinin yetersiz tüketiminden ileri gelen hastalıkların önlenmesi gibi amaçlarla ger­çekleştirilmektedir. Unlu mamuller içerisinde ekmek­ten sonra en çok tüketilen gıda maddesi olan makarna­nın her yaş grubundan bireyler tarafından sevilerek tü­ketilmesi nedeniyle zenginleştirilmesine yönelik yapı­lan değişik çalışmalar bulunmaktadır. Makarnanın bes­leyici değerini arttırmak için farklı kaynaklarla zengin­leştirilmesi yoluna gidilmiştir. Bununla birlikte, çalış­malarda makarnanın tekstürel özellikleri, antioksidan özellikleri ve duyusal özellikleri de incelenmiştir. Bu çalışmada değişik amaçlarla makarnanın zenginleştiril­mesine yönelik uygulamalar anlatılmıştır.

References

  • Alireza Sadeghi, M., Bhagya, S. (2008): Quality Characterization of Pasta Enriched with Mus¬tard Protein Isolate. Journal of Food Science, 73(5): 229-237.
  • Anon. (2002): Türk Gıda Kodeksi Makarna Teb¬liği. Tebliğ No: 2002/20.
  • Anon. (2012):Türkiye Cumhuriyeti Ekonomi Ba¬kanlığı. Makarna Sektör Raporları. Ankara
  • Aravind, N., Sissons, M., Egan, N., Fellows, C., (2012): Effect of insoluble dietary fibre addi¬tion on technological, sensory and structural properties of drum wheat spaghetti. Food Chemistry,130: 299-309.
  • Aslan, D., Köksel, H. (2003): Gıda Zenginleştiril¬mesi ve Bazı Yaklaşımlar. Türk Tabipler Bir¬liği Sürekli Tıp Eğitimi Dergisi,12(11): 418-420.
  • Baskaran, D., Muthupandian, K., Gnanalakshmi, K.S., Pugazenthi, T.R., Jothylingam, S., Ay¬yadurai, K. (2011): Physical properties of no¬odles enriched with whey protein concentrate (WPC) and skim milk powder (SMP). Jour¬nal of Stored Products and Postharvest Rese-arch, 2(6): 127-130.
  • Brennan, C.S., Kuri, V., Tudorica, C.M. (2004): Inulin-enriched pasta: effects on textural pro¬perties and starch degredation. Food Che¬mistry, 86: 189-193.
  • Dary, O., Mora, J.O. (2002): Food Fortification to Reduce Vitamin A Deficiency: International Vitamin A Consultative Group Recommen-dations.Proceedings of the XX International Vitamin A Consultative Group Meeting. 2927-2933
  • Dhanasettakorn, K. (2008): Coenzyme Q10 Con¬tent, Composition, Texture and Physiochem¬ical Characteristics of Pasta Fortified with Freeze–Dried Beef Heart. University of Mis¬souri–Columbia. Doktora Tezi
  • Dursun, S. (2006): Ekmek zenginleştirmede pro¬tein kaynağı olarak balık etinin kullanılması. Pamukkale Üniversitesi, Fen Bilimleri Ensti¬tüsü, Yüksek Lisans Tezi, Denizli.
  • Dursun, S., Yapar, A., Çelik, İ. (2009): Kadife ba¬lığı (Tinca tinca L.,1758) etiyle zenginleştir¬menin hamurun reolojik özellikleri ve ekme¬ğin duyusal özellikleri üzerine etkisi. Gıda Teknolojileri Elektronik Dergisi,4(3): 44-58.
  • Dülger, D., Şahan, Y. (2011): Diyet lifinin özel¬likleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157.
  • Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Ochoa-Martínez, L.A., Corzo, N., Bello-Perez, L.A., Medina-Torres ,L. , Peralta-Alvarez, L.E. (2010): Qu¬ality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry, 119: 1544-1549.
  • Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015): Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175: 43-49.
  • Kadam, S.U., Prabhasankar, P. (2012): Evaluation of cooking, microstructure, texture and sen¬sory quality characteristics of shrimp meat-base pasta. Journal of Texture Studies, 43: 268-274.
  • Kahraman, Ö. (2011): Süt ve Süt Ürünlerinin Çinko ile Zenginleştirilmesine İlişkin Yaklaşımlar. GIDA, 36(4): 241-248.
  • Petitot, M., Boyer, L., Minier, C., Micard, V. (2010): Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43: 634-641.
  • Prabhasankar, P., Ganesan, P., Bhaskar, N. (2009): Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional and Microstructure Characteristics of Pasta. Food Science and Technology International, 15(5): 471-479.
  • Rajeswari, G., Susanna, S., Prabhasankar, P., Venkateswara Rao, G. (2013): Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4: 13-20.
  • Sant’Anna, V., Christiano, F.D.P., Marczak, L.D.F., Tessaro, I.C., Thys, R.C.S. (2014): The effect of the incorporation of grape marc powder in fettucini pasta properties. LWT-Food Science and Technology, 58: 497-501.
  • Shogren, R.L., Hareland, G.A., Wu, Y.V. (2006): Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour. Journal of Food Science, 71(6): 428-432.
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., Ku-zawinska, E. (2015): Application of common wheat bran for industrial production of high-fibre pasta. International journal of Food Science and technology, 50: 111-119.
  • Wood, J.A. (2009): Texture, Processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mec¬hanisms of traditional durum pasta quality. Journal of Cereal Science, 49: 128-133.

Details

Subjects Science
Journal Section Articles
Authors

Ezgi ÖZGÖREN
PAMUKKALE UNIV
0000-0001-9583-817X
Türkiye


Aydın YAPAR
PAMUKKALE UNIV
Türkiye

Publication Date March 9, 2015
Application Date February 17, 2015
Acceptance Date March 6, 2015
Published in Issue Year 2015, Volume 1, Issue 2

Cite

Bibtex @review { jfhs289560, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, volume = {1}, pages = {103 - 108}, doi = {10.3153/JFHS15010}, title = {APPROACHES FOR ENRICHMENT OF PASTA}, key = {cite}, author = {Özgören, Ezgi and Yapar, Aydın} }
APA Özgören, E. & Yapar, A. (2015). APPROACHES FOR ENRICHMENT OF PASTA . Food and Health , 1 (2) , 103-108 . DOI: 10.3153/JFHS15010
MLA Özgören, E. , Yapar, A. "APPROACHES FOR ENRICHMENT OF PASTA" . Food and Health 1 (2015 ): 103-108 <https://jfhs.scientificwebjournals.com/en/pub/issue/27526/289560>
Chicago Özgören, E. , Yapar, A. "APPROACHES FOR ENRICHMENT OF PASTA". Food and Health 1 (2015 ): 103-108
RIS TY - JOUR T1 - APPROACHES FOR ENRICHMENT OF PASTA AU - Ezgi Özgören , Aydın Yapar Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15010 DO - 10.3153/JFHS15010 T2 - Food and Health JF - Journal JO - JOR SP - 103 EP - 108 VL - 1 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/JFHS15010 UR - https://doi.org/10.3153/JFHS15010 Y2 - 2015 ER -
EndNote %0 Food and Health APPROACHES FOR ENRICHMENT OF PASTA %A Ezgi Özgören , Aydın Yapar %T APPROACHES FOR ENRICHMENT OF PASTA %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 2 %R doi: 10.3153/JFHS15010 %U 10.3153/JFHS15010
ISNAD Özgören, Ezgi , Yapar, Aydın . "APPROACHES FOR ENRICHMENT OF PASTA". Food and Health 1 / 2 (March 2015): 103-108 . https://doi.org/10.3153/JFHS15010
AMA Özgören E. , Yapar A. APPROACHES FOR ENRICHMENT OF PASTA. Food Health. 2015; 1(2): 103-108.
Vancouver Özgören E. , Yapar A. APPROACHES FOR ENRICHMENT OF PASTA. Food and Health. 2015; 1(2): 103-108.
IEEE E. Özgören and A. Yapar , "APPROACHES FOR ENRICHMENT OF PASTA", Food and Health, vol. 1, no. 2, pp. 103-108, Mar. 2015, doi:10.3153/JFHS15010

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