Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba
Nutritionally enriched fresh pasta was prepared from semolina fortified with Vicia faba flour. Three addition levels were tested (10, 30 and 50%) and plain pasta (100% semolina) was used as a control. Enriched pasta showed lower cooking time, and higher dry matter loss, but with a similar water uptake. The shape of the pasta was not significantly affected by the cooking process. Color parameters indicated comparable brightness between samples and higher redness values for enriched pasta. The incorporation of broad-bean flour resulted in a significant increase in protein levels (21% against 13.7% in 50% enriched pasta and the control, respectively), fiber, resistant starch (from 1.4% in the control to 2.5% in 50% pasta), ash and minerals (calcium, iron and zinc). The mineral dietary reference intake contributions were higher in fortified pasta, and the enrichment percentage of 30% was the highest level, allowing improved iron availability. In vitro percent protein digestibility increased proportionally with the broad-bean substitution level. The rate of starch hydrolysis was reduced upon broad-bean enrichment, resulting in lower glycemic index (GI) for enriched pasta (91.9, 83.4 and 71.3 in 10%, 30% and 50% pasta, respectively) compared to traditional pasta (95.9) and white bread (100).
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2016-01-12
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| Subjects: | Food analysis, Cooking properties, Fresh pasta, Broad-bean flour, Food composition, In vitro digestibility, Mineral availability, Food fortification, |
| Online Access: | http://hdl.handle.net/10261/157994 http://dx.doi.org/10.13039/501100003359 |
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| Summary: | Nutritionally enriched fresh pasta was prepared from semolina fortified with Vicia faba flour. Three addition levels were tested (10, 30 and 50%) and plain pasta (100% semolina) was used as a control. Enriched pasta showed lower cooking time, and higher dry matter loss, but with a similar water uptake. The shape of the pasta was not significantly affected by the cooking process. Color parameters indicated comparable brightness between samples and higher redness values for enriched pasta. The incorporation of broad-bean flour resulted in a significant increase in protein levels (21% against 13.7% in 50% enriched pasta and the control, respectively), fiber, resistant starch (from 1.4% in the control to 2.5% in 50% pasta), ash and minerals (calcium, iron and zinc). The mineral dietary reference intake contributions were higher in fortified pasta, and the enrichment percentage of 30% was the highest level, allowing improved iron availability. In vitro percent protein digestibility increased proportionally with the broad-bean substitution level. The rate of starch hydrolysis was reduced upon broad-bean enrichment, resulting in lower glycemic index (GI) for enriched pasta (91.9, 83.4 and 71.3 in 10%, 30% and 50% pasta, respectively) compared to traditional pasta (95.9) and white bread (100). |
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