title: Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.
abstract: The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.
authors.affiliation: Dept. of Biotechnology and Food Microbiology, Poznań Univ. of Life Sciences, Poznań, Poland.
authors.forename: Przemysław
authors.initials: P
authors.lastname: Kowalczewski
authors.affiliation: Dept. of Biotechnology and Food Microbiology, Poznań Univ. of Life Sciences, Poznań, Poland.
authors.forename: Grażyna
authors.initials: G
authors.lastname: Lewandowicz
authors.affiliation: Dept. of Cereal Science and Technology, Inst. of Food Technology of Plant Origin, Poznań Univ. of Life Sciences, Poznań, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Makowska
authors.affiliation: Dept. of Biotechnology and Food Microbiology, Poznań Univ. of Life Sciences, Poznań, Poland.
authors.forename: Ismena
authors.initials: I
authors.lastname: Knoll
authors.affiliation: Dept. of Chemical and Physical Properties of Food, Inst. of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland.
authors.forename: Wioletta
authors.initials: W
authors.lastname: Błaszczak
authors.affiliation: Dept. of Biotechnology and Food Microbiology, Poznań Univ. of Life Sciences, Poznań, Poland.
authors.forename: Wojciech
authors.initials: W
authors.lastname: Białas
authors.affiliation: Dept. of Biotechnology and Food Microbiology, Poznań Univ. of Life Sciences, Poznań, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Kubiak
mesh_terms: D000328:Adult; D003116:Color; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D008855:Microscopy, Electron, Scanning; D011198:Solanum tuberosum / Q000737:chemistry*; D011795:Surveys and Questionnaires; D014908:Triticum / Q000737:chemistry*; D055815:Young Adult
keywords: functional food; microstructure; pasta; potato juice