Abstract
This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.
Highlights
Numerous researchers have studied the omega-3 polyunsaturated fatty acids (LCn-3PUFAs) namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compositions of salmon (Oncorhynchus tschawytscha) in relation to their utilisation in human nutrition possibly related to the high antioxidant levels found associated with the astaxanthin and other carotenoids in the flesh [1]
The research focused on using protein and oil from salmon fish powder (SFP), and incorporating SFP into pasta, to determine effects on protein, carbohydrate, and antioxidant activities following a standardised 120 min in vitro digestion
This study illustrates that the fortification of durum wheat pasta with SFP can improve the nutritional quality of pasta
Summary
Numerous researchers have studied the omega-3 polyunsaturated fatty acids (LCn-3PUFAs) namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compositions of salmon (Oncorhynchus tschawytscha) in relation to their utilisation in human nutrition possibly related to the high antioxidant levels found associated with the astaxanthin and other carotenoids in the flesh [1].Such research has indicated that diets which are rich in LCn-3PUFAs have reduced incidences of some chronic diseases including cardiovascular diseases, diabetes, cancer, and obesity [2]. Numerous researchers have studied the omega-3 polyunsaturated fatty acids (LCn-3PUFAs) namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compositions of salmon (Oncorhynchus tschawytscha) in relation to their utilisation in human nutrition possibly related to the high antioxidant levels found associated with the astaxanthin and other carotenoids in the flesh [1]. The recommended weekly intake of fish as directed by the American heart association (AHA) is at least two servings, which relate to an estimated intake of approximately 200 mg day−1 of long chain n-3 polyunsaturated fatty acid (PUFA). Despite this suggestion many countries have dietary intakes far lower than the recommendation. It is possible that waste from the fish processing industry could be utilised to supplement existing dietary levels
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