Abstract
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.
Highlights
Pasta is an important source of carbohydrates, a food low in sodium, fat, and cholesterol, and is considered one of the most consumed food worldwide [1]
oat bran pasta (OBP) presented higher values of total phenolic content (TPC) (289.47 mg GAE/100 g) and scavenging capacity (SC) (187.25 μmol TE/100 g) than the control pasta, which was attributed to the content of bioactive substances that the pasta samples made with 50/50 durum wheat semolina compounds present in oat bran [13]. These results indicate that semolina/oat bran and 50/50 durum wheat semolina/apple flour could be used as a functional food product, due to the significant antioxidant capacity preserved after the cooking process of pasta
Slight changes were observed in the texture characteristics of pasta added with oat bran and unripe apple flour when compared with the control sample
Summary
Pasta is an important source of carbohydrates, a food low in sodium, fat, and cholesterol, and is considered one of the most consumed food worldwide [1]. Foods 2019, 8, 299 pasta must meet the consumer’s requirements, such as color retention, a smooth surface, firmness, and elasticity. It must tolerate moderate overcooking, have minimal nutritional losses after cooking, and offer pleasant taste [3]. Dietary fiber increases fecal volume, reduces intestinal transit time, and it can contribute to the antioxidant capacity of a product [9,10,11]. In this sense, there is research potential concerning the use of oat bran and apple flour. Oat bran is a high source of dietary fiber [12] and it can be used to provide functional properties to foods
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