Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products.

ABSTRACT: Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), respectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A Life Cycle Assessment was also performed to estimate the carbon footprint associated with pasta production. Results demonstrated a worsening of pasta quality, above all the resistance to break for row pasta and sandiness and taste for cooked samples, even though the pasta remained in an acceptable range. Fibers, polyphenol content, flavonoids, and antioxidant activity were found to be better in fortified samples than in the control pasta. With AB as new ingredient, the antioxidant activity incr

SUBMITTER: Ayub M 

PROVIDER: S-EPMC12523257 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature