Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of PastaPadalino L1, Conte A1, Lecce L1, Likyova D1, Sicari V2, Pellicanò TM2, Poiana M2 and Del Nobile MA1*
- *Corresponding Author:
- Matteo Alessandro Del Nobile
University of Foggia
Services Center of Applied Research -
Via Napoli 25 Foggia, Italy
Tel: + 390881589242
E-mail: [email protected]
Received date: August 20, 2015; Accepted date: September 07, 2015; Published date: September 11, 2015
Citation: Padalino L, Conte A, Lecce L, Likyova D, Sicari V, et al. (2015) Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta. J Food Process Technol 6: 500. doi:10.4172/2157-7110.1000500
Copyright: © 2015 Padalino L, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The goal of the study is to investigate the impact of the incorporation of by-product (tomato peels) on durum wheat whole-meal spaghetti. To the aim, different amounts of tomato peels flour were added to pasta dough until the overall sensory quality reached its threshold (peels flour at 15% TP). Moreover, the effect of different particle sizes of tomato peels addition on sensory quality of pasta was also evaluated. The increase of particle sizes determined a decline of pasta sensory quality. So, samples enriched with fine particles showed high sensory quality, a more acceptable cooking quality and the lowest value of starch digestibility. The utilization of fine particles of tomato peels seems to be useful to enhance the spaghetti quality. Therefore, fine particles allowed obtained fortified pasta with acceptable sensory properties.