Abstract
This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder (Pseudophycis bachus). In general, all enriched pasta with fish powder showed a significant decrease (p < 0.05) in reducing sugar released during an in vitro digestion, and reductions in standardized area under the curve (AUC) values, compared to control pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.
Highlights
There is an increasing trend for consumers to demand the development of nutritionally rich foods while moderating the quantity of digestible starch due to health concerns related to their high intake
The amino acid profile of wheat semolina and fish powder samples are presented in Table 1 as compared to the bovine serum albumin protein standard
The essential amino acid content of the semolina and fish powder was compared with the recommendations made by Food and Agriculture Organisation/World Health Organisation/United Nations University (FAO/World Health Organization (WHO)/UNU)
Summary
There is an increasing trend for consumers to demand the development of nutritionally rich foods while moderating the quantity of digestible starch due to health concerns related to their high intake. A high intake of readily digestible starch results in increased blood glucose levels and may be related to obesity and being overweight [1]. A promising approach of examining the enrichment of food ingredients and their physiological effects is by the concept of glycemic index (GI), which is used to predict postprandial blood glucose level [1,3]. Low glycemic index foods can be achieved with the utilization of protein-rich and fiber-rich ingredients combined with cereal grains in products such as bread and pasta [5,6]. Pasta is a staple food, containing carbohydrates (74–77%) and protein (11–15%), pasta is deficient in lysine and methionine
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