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Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta

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cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
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dc.abstract.enThe current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel-containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorKabi, Sandhya Rani
dc.contributor.authorSahu, Deblu
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorAnis, Arfat
dc.contributor.authorKim, Doman
dc.contributor.authorNayak, Amit Kumar
dc.contributor.authorPal, Kunal
dc.date.accessioned2024-11-08T07:54:08Z
dc.date.available2024-11-08T07:54:08Z
dc.date.issued2024
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>The current study investigates replacing water (2.5–15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel‐containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch–lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.identifier.doi10.1002/star.202400002
dc.identifier.eissn1521-379X
dc.identifier.issn0038-9056
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2001
dc.languageen
dc.relation.ispartofStarch - Stärke
dc.relation.pagesart. 202400002
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enfood
dc.subject.enmicroscopy
dc.subject.enoleogel
dc.subject.enpasta
dc.subtypeArticleEarlyAccess
dc.titleImpact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta
dc.typeJournalArticle
dspace.entity.typePublication