Abstract
AbstractTo improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound.With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.
Highlights
Pasta is a cereal-based food product consumed across the world
Cooking loss values were higher than the control sample, all of them were within 7–8% the values suggested for semolina spaghetti by Dick and Youngs (1988)
In a previous study (Martinez, Ribotta, Leon, & Añón, 2013), where the effect of different substitution levels of wholemeal flour from Amaranthus mantegazzianus (WMAF) on the physicochemical, technological and sensory quality of pasta was evaluated, it was determined that the quality of the resulting paste remained acceptable up to 30% w/w substitution level
Summary
Pasta is a cereal-based food product consumed across the world. For more than 20 years we have participated in over 50 research and development projects, most of them supported by the National Agency of Scientific and Technological Promotion (ANPCyT), the Ministry of Science, Technology and Productive Innovation of Argentina (MINCyT) and other international agencies, from which numerous publications have resulted. One of such project was the “Study of Physicochemical properties related to technological, sensory and nutritional quality of pasta. Parts of the results obtained from this project are shown in the manuscript that we have sent to you
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