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Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

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Abstract

In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25–33 μm) and small spherical-shape (5–8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61 °C). At high temperature (90 °C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

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Acknowledgments

We are grateful to Dr. Abdessalem Affes, chairman and managing director of the company “Couscousserie Du Sud” (CDS Sfax, Tunisia), for the facilities provided for sample preparation and rheological measurements. We extend our thanks to Mr. Hamadi Attia, for textural measurements. This work was supported financially by the “Ministère de l’Enseignement Supérieur, de la Recherche Scientifique et de la Technologie-Tunisia” through a grant to “Unité Enzyme et Bioconversion—ENIS”.

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Authors and Affiliations

  1. Unité d’Enzymes et Bioconversion, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia

    Soumaya Zouari Ellouzi, Dorra Driss, Sameh Maktouf, Ameni Kobbi, Semia Ellouze Chaabouni & Raoudha Ellouze Ghorbel

  2. Laboratoire des Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, 2092, El-ManarII, Tunis, Tunisia

    Mohamed Neifar

  3. Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d’Ingénieurs de Sfax, Route de Soukra 3038, Sfax, Tunisia

    Semia Ellouze Chaabouni & Raoudha Ellouze Ghorbel

  4. Industrie de fabrication des pâtes alimentaires et du couscous CDS, Zone Industrielle, Zone Poudrière 1, Sfax, Tunisia

    Ameni Kobbi & Hounaida Kamoun

Authors
  1. Soumaya Zouari Ellouzi
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  2. Dorra Driss
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  3. Sameh Maktouf
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  4. Mohamed Neifar
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  5. Ameni Kobbi
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  6. Hounaida Kamoun
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  7. Semia Ellouze Chaabouni
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  8. Raoudha Ellouze Ghorbel
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Correspondence to Soumaya Zouari Ellouzi.

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Dorra Driss and Sameh Maktouf have equally participated to this work.

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Ellouzi, S.Z., Driss, D., Maktouf, S. et al. Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making. J Food Sci Technol 52, 5754–5762 (2015). https://doi.org/10.1007/s13197-014-1567-4

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  • DOI: https://doi.org/10.1007/s13197-014-1567-4

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