Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2021
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| Subjects: | Moringa, Pasta, Germination, Nutritional properties, Bioactive compounds, Antioxidant activity, Sensory properties, Texture, |
| Online Access: | http://hdl.handle.net/10261/267156 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
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| Summary: | Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance. |
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