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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
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Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam
Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc, Ho Chi Minh City, Vietnam
Submission date: 2023-05-17
Acceptance date: 2023-09-13
Online publication date: 2023-10-10
Publication date: 2023-10-10
Corresponding author
Le Van Viet Man   

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT) Vietnam National University Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet Street, District 10, 70000, Ho Chi Minh City, Viet Nam
Pol. J. Food Nutr. Sci. 2023;73(4):301-310
Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the product were investigated. A significant increment in dietary fiber and total anthocyanin contents as well as decrement in cooking quality, texture and color change were observed. The cooking loss increased with the substitution level of mulberry pomace while the optimal cooking time, swelling index and water absorption index decreased. The quality improvement of 10% mulberry pomace fortified pasta was investigated by adding a transglutaminase preparation with enzyme dosage from 0.25 to 1.00 U/g protein. The fortified pasta treated with transglutaminase at 0.50 U/g protein showed a significant improvement in chewiness, tensile strength and elongation rate but was not significantly affected in terms of the swelling index and water absorption. The use of transglutaminase also improved the overall acceptability of the fortified pasta. Mulberry pomace powder may, therefore, be considered a potential antioxidant-rich and dietary fiber-rich material for incorporation into pasta products.
This research is funded by Vietnam National University Ho Chi Minh City (VNU-HCM) under grant number NCM2020-20-01. We acknowledge the support of time and facilities from Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for this study.
Vietnam National University Ho Chi Minh City (VNU-HCM), grant number: NCM2020-20-01.
The authors have declared no conflicts of interest for this article.
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