New formulation for the production gnocchi with a high-fiber content.

The aim of a recent study, carried out by a group of Italian researchers (Condurso et al, 2024), was to develop a new gnocchi formulation made from hemp seed flour (HSF), investigating their quality and consumer acceptability. In particular, samples were prepared for the experiment using different percentages of this flour in substitution of soft wheat flour. Nutritional value, cooking quality, colour, texture, sensory profile and consumer acceptability of the samples were evaluated, as well as the functional properties of pure and composite flours and the aroma compounds of hemp seed flour.

The results demonstrated that the presence of hemp seed flour significantly improves the nutritional value of dumplings. In particular, the claim “source of fiber” may be mentioned on the label in case of formulations with more than 10% of this flour. Moreover, the fortified gnocchi show a high technological quality in terms of low cooking loss, cooking resistance and textural characteristics.

Unfortunately, the herbaceous odour and bitter taste of hemp make them not well appreciated by consumers. Therefore, although if the results obtained so far are definitely promising for the development of new functional pasta formulations, further studies are necessary to improve the sensory quality of the products.

New formulation for the production of pasta with a high polyphenol content.

Artichoke heads, in addition to fresh consumption, are industrially processed, and it has been estimated that the by-products and wastes from industrial processing represent about 85% of the fresh weight. In this context, the aim of a recent study, carried out by a group of Italian researchers (De Bellis et al., 2024), was to develop a new formulation of functional pasta using a flour obtained from the external bracts of this vegetable (var. Romanesco).

In particular, for the test the samples were prepared by mixing semolina and water using a mixer equipped with accessories for the production of Fettuccine. A conventional dough was prepared with a moisture content (U%) of 44%, while the experimental sample was produced by replacing 10% of the semolina with artichoke powder (AP). The samples were then dried at 40°C for 16 hours. The experimental (AP) and control (CTR) samples were then subjected to technological (optimal cooking time, cooking loss and water absorbtion in cooking), chemical and sensory analyses.

The digestive stability and bioaccessibility of phenolic components have also been identified. In particular, apigenin, luteolin and quercetin were identified in the experimental sample, as well as glycosylated forms that are also highly bioaccessible. In summary, the results support the possibility of using the artichoke’s external bracts for the production of pasta rich in bioactive compounds, without compromising the organoleptic characteristics of the product.

References: Condurso et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bari, June 12-13, 2024, 27; De Bellis et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bari, June 12-13, 2024, 68.