The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta
BACKGROUND Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of pheno...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2015-06, Vol.95 (8), p.1678-1688 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Zeppa, Giuseppe Belviso, Simona Bertolino, Marta Cavallero, Maria Chiara Dal Bello, Barbara Ghirardello, Daniela Giordano, Manuela Giorgis, Marta Grosso, Arianna Rolle, Luca Gerbi, Vincenzo |
| description | BACKGROUND
Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta.
RESULTS
Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference.
CONCLUSION
The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.6871 |
| format | Article |
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Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta.
RESULTS
Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference.
CONCLUSION
The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6871</identifier><identifier>PMID: 25123494</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>antioxidant capacity ; Antioxidants ; Antioxidants - administration & dosage ; Antioxidants - analysis ; Consumers ; Corylus ; Cultivars ; Dietary Fiber ; dietary fibre ; Eggs ; Flour - analysis ; Food Handling - methods ; Food Quality ; Food science ; Foods ; hazelnut skin ; Hazelnuts ; Hot Temperature ; Kernels ; Nutritive Value ; Nuts - chemistry ; Pasta ; polyphenol ; Polyphenols ; Polyphenols - analysis ; Surface layer ; Texture</subject><ispartof>Journal of the science of food and agriculture, 2015-06, Vol.95 (8), p.1678-1688</ispartof><rights>2014 Society of Chemical Industry</rights><rights>2014 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Jun 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5621-7243f251e20a14192f41d0f88c47dc01fdb83092ca1ab2c6fe29f8db60bf14d13</citedby><cites>FETCH-LOGICAL-c5621-7243f251e20a14192f41d0f88c47dc01fdb83092ca1ab2c6fe29f8db60bf14d13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.6871$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.6871$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27926,27927,45576,45577</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25123494$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zeppa, Giuseppe</creatorcontrib><creatorcontrib>Belviso, Simona</creatorcontrib><creatorcontrib>Bertolino, Marta</creatorcontrib><creatorcontrib>Cavallero, Maria Chiara</creatorcontrib><creatorcontrib>Dal Bello, Barbara</creatorcontrib><creatorcontrib>Ghirardello, Daniela</creatorcontrib><creatorcontrib>Giordano, Manuela</creatorcontrib><creatorcontrib>Giorgis, Marta</creatorcontrib><creatorcontrib>Grosso, Arianna</creatorcontrib><creatorcontrib>Rolle, Luca</creatorcontrib><creatorcontrib>Gerbi, Vincenzo</creatorcontrib><title>The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta.
RESULTS
Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference.
CONCLUSION
The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry</description><subject>antioxidant capacity</subject><subject>Antioxidants</subject><subject>Antioxidants - administration & dosage</subject><subject>Antioxidants - analysis</subject><subject>Consumers</subject><subject>Corylus</subject><subject>Cultivars</subject><subject>Dietary Fiber</subject><subject>dietary fibre</subject><subject>Eggs</subject><subject>Flour - analysis</subject><subject>Food Handling - methods</subject><subject>Food Quality</subject><subject>Food science</subject><subject>Foods</subject><subject>hazelnut skin</subject><subject>Hazelnuts</subject><subject>Hot Temperature</subject><subject>Kernels</subject><subject>Nutritive Value</subject><subject>Nuts - chemistry</subject><subject>Pasta</subject><subject>polyphenol</subject><subject>Polyphenols</subject><subject>Polyphenols - analysis</subject><subject>Surface layer</subject><subject>Texture</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNks9u1DAQxi0EokvhwAsgS1xAIq3Hcf742JZuARU4UITUi-U442622XhrO6XLG_DWONqlByQEF8_Bv-8be74h5DmwA2CMHy6D1QdlXcEDMgMmq4wxYA_JLN3xrADB98iTEJaMMSnL8jHZ4wXwXEgxIz8vFkjRWjSROksX-gf2wxipdzpEbGm47gZqvVvRtkuUxyFSM_axu9U-UDfQmPQ3o-67uKE6Rt81Y8Twhq5dv1kvcHA9NW6Ik04PLY14F0ePUy_rMSwoXl3Rdeqln5JHVvcBn-3qPvk6P704eZedfz57f3J0npmi5JBVXOQ2vR850yBAciugZbaujahaw8C2TZ0zyY0G3XBTWuTS1m1TssaCaCHfJ6-2vmvvbkYMUa26YLDv9YBuDArSIMsqr6D4H7So85yn499oVRYSuBQJffkHunSjH9KfJ0oKKDhjiXq9pYx3IXi0au27lfYbBUxNqaspdTWlntgXO8exWWF7T_6OOQGHW-B71-Pm707qw5f50c4y2yq6tAZ39wrtr9U0nEJ9-3SmPorLeS4uj9Xb_Bdbj8aw</recordid><startdate>201506</startdate><enddate>201506</enddate><creator>Zeppa, Giuseppe</creator><creator>Belviso, Simona</creator><creator>Bertolino, Marta</creator><creator>Cavallero, Maria Chiara</creator><creator>Dal Bello, Barbara</creator><creator>Ghirardello, Daniela</creator><creator>Giordano, Manuela</creator><creator>Giorgis, Marta</creator><creator>Grosso, Arianna</creator><creator>Rolle, Luca</creator><creator>Gerbi, Vincenzo</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201506</creationdate><title>The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta</title><author>Zeppa, Giuseppe ; Belviso, Simona ; Bertolino, Marta ; Cavallero, Maria Chiara ; Dal Bello, Barbara ; Ghirardello, Daniela ; Giordano, Manuela ; Giorgis, Marta ; Grosso, Arianna ; Rolle, Luca ; Gerbi, Vincenzo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5621-7243f251e20a14192f41d0f88c47dc01fdb83092ca1ab2c6fe29f8db60bf14d13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>antioxidant capacity</topic><topic>Antioxidants</topic><topic>Antioxidants - administration & dosage</topic><topic>Antioxidants - analysis</topic><topic>Consumers</topic><topic>Corylus</topic><topic>Cultivars</topic><topic>Dietary Fiber</topic><topic>dietary fibre</topic><topic>Eggs</topic><topic>Flour - analysis</topic><topic>Food Handling - methods</topic><topic>Food Quality</topic><topic>Food science</topic><topic>Foods</topic><topic>hazelnut skin</topic><topic>Hazelnuts</topic><topic>Hot Temperature</topic><topic>Kernels</topic><topic>Nutritive Value</topic><topic>Nuts - chemistry</topic><topic>Pasta</topic><topic>polyphenol</topic><topic>Polyphenols</topic><topic>Polyphenols - analysis</topic><topic>Surface layer</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zeppa, Giuseppe</creatorcontrib><creatorcontrib>Belviso, Simona</creatorcontrib><creatorcontrib>Bertolino, Marta</creatorcontrib><creatorcontrib>Cavallero, Maria Chiara</creatorcontrib><creatorcontrib>Dal Bello, Barbara</creatorcontrib><creatorcontrib>Ghirardello, Daniela</creatorcontrib><creatorcontrib>Giordano, Manuela</creatorcontrib><creatorcontrib>Giorgis, Marta</creatorcontrib><creatorcontrib>Grosso, Arianna</creatorcontrib><creatorcontrib>Rolle, Luca</creatorcontrib><creatorcontrib>Gerbi, Vincenzo</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zeppa, Giuseppe</au><au>Belviso, Simona</au><au>Bertolino, Marta</au><au>Cavallero, Maria Chiara</au><au>Dal Bello, Barbara</au><au>Ghirardello, Daniela</au><au>Giordano, Manuela</au><au>Giorgis, Marta</au><au>Grosso, Arianna</au><au>Rolle, Luca</au><au>Gerbi, Vincenzo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2015-06</date><risdate>2015</risdate><volume>95</volume><issue>8</issue><spage>1678</spage><epage>1688</epage><pages>1678-1688</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta.
RESULTS
Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference.
CONCLUSION
The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>25123494</pmid><doi>10.1002/jsfa.6871</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Access via Wiley Online Library |
| subjects | antioxidant capacity Antioxidants Antioxidants - administration & dosage Antioxidants - analysis Consumers Corylus Cultivars Dietary Fiber dietary fibre Eggs Flour - analysis Food Handling - methods Food Quality Food science Foods hazelnut skin Hazelnuts Hot Temperature Kernels Nutritive Value Nuts - chemistry Pasta polyphenol Polyphenols Polyphenols - analysis Surface layer Texture |
| title | The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta |
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