Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour.

James Morton,Margaret A. Brennan,Charles S. Brennan,Adetiya Rachman

doi:10.3390/foods9050589

Abstract

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

Highlights

The effort to provide suitable pasta for celiac and gluten intolerance-related patients has led to the production of gluten-free (GF) pasta
Banana flour has higher total phenolic content (TPC) compared to semolina flour, while soy protein isolate contains more TPC compared to egg white protein
These initial statuses led to higher TPC in banana pasta compared to semolina pasta, while addition of soy protein isolate gave a higher TPC compared to egg white protein enrichment

Summary

Introduction

The effort to provide suitable pasta for celiac and gluten intolerance-related patients has led to the production of gluten-free (GF) pasta. There are many varieties of GF pasta made from rice and other GF flours available, but these products often have poor cooking quality and technological difficulties compared to conventional wheat pasta as well as having an inferior nutritional quality especially with regard to minerals and bioactive compounds [1,2]. One GF flour that has great potential to be developed as a GF pasta ingredient because of its nutritional properties is banana flour. Banana flour is derived from unripe bananas which have a high phenolic content and high antioxidant capacity [4]. Banana flour is mainly composed of starch, with a relatively low protein content, but the high level of bioactive ingredient in banana makes it useful

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