{"id":242362,"date":"2026-10-19T09:22:12","date_gmt":"2026-10-19T07:22:12","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/pasta-proteica-e-valutazione-della-sua-qualita\/"},"modified":"2026-10-19T09:27:39","modified_gmt":"2026-10-19T07:27:39","slug":"protein-paste-and-the-assessment-of-its-quality","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/protein-paste-and-the-assessment-of-its-quality\/","title":{"rendered":"Protein paste and the assessment of its quality"},"content":{"rendered":"\n<p>There is a steadily growing interest within the industry in incorporating wheat-based foods, such as pasta, with new protein sources capable of offering nutritional and health benefits. However, these new formulations must be assessed in terms of their technological and sensory quality.<\/p>\n\n\n\n<p>In this context, the aim of a recent study, carried out by a group of Italian researchers (Giannetti et al., 2026), was to analyse the quality and flavour profile of traditional egg pasta enriched with two alternative protein sources (hazelnut flour and cricket flour), using nuclear magnetic resonance spectroscopy (\u00b9H NMR) and an electronic nose with a quartz microbalance (QMB) sensor.<\/p>\n\n\n\n<p>Overall, fortifying the pasta affects the mobility of the matrix, modulating the release of chemical components into the water during cooking and overcooking, and significantly alters the product\u2019s sensory profile in terms of aroma and texture.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliographical references<\/strong>: M. Chiossi et al., Molecules, 30, 2025, 1-18.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/publications.mazzmedia.com\/2FbBrZLdaagibBwbwIDOROrveFg7FE\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article from the October issue of the magazine \u201cMacchine Alimentari\u201d<\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>To continue reading, click here and subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The authors of a study highlight the complexity of striking a balance between technological advancement and sensory appeal in the development of innovative food products<\/p>\n","protected":false},"author":3836,"featured_media":242360,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[23118],"tipologia":[],"coauthors":[20682],"class_list":["post-242362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-protein-paste"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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