Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Apple Flour Preparation
2.3. Pasta Formulation and Processing
2.4. Pasta Cooking Quality
2.5. Chemical Composition
2.6. Antioxidant Analysis
2.7. Total Starch, Resistant Starch and In Vitro Digestibility of Cooked Pasta
2.8. Textural Characteristics
2.9. Statistical Analysis
3. Results and Discussion
3.1. Cooking Quality of Pasta
3.2. Proximate Composition of Functional Flours and Cooked Pasta
3.3. Antioxidant Properties of Flours and Cooked Pasta Samples
3.4. In Vitro Digestibility
3.5. Texture Analysis of Cooked Pasta
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ingredients (g/100g) 1 | Pasta Type 2 | ||
---|---|---|---|
WSP | OBP | AFP | |
Durum wheat semolina | 100 | 50 | 50 |
Oat bran | 0 | 50 | 0 |
Apple flour | 0 | 0 | 50 |
Pasta Type 2 | Optimal Cooking Time (min) | Cooking Loss (g/100 g Raw Pasta) | Water Absorption Index (g/100 g Raw Pasta) |
---|---|---|---|
WSP | 7.10 ± 0.30 b | 3.57 ± 0.26 b | 252.01 ± 2.49 c |
OBP | 8.10 ± 0.50 a | 5.52 ± 0.14 a | 269.33 ± 3.99 b |
AFP | 8.50 ± 0.20 a | 5.78 ± 0.17 a | 309.63 ± 2.56 a |
Sample 9 | Lipids (%) | Protein 3 (%) | Ash (%) | TDF 4 (%) | TS 5 (%) | RS 6 (%) | TPC 7 (mg GAE/100 g) | SC 8 (μmol TE/100 g) |
---|---|---|---|---|---|---|---|---|
WS | 2.55 ± 0.26 b | 12.67 ± 0.21 b | 0.87 ± 0.02 e | 10.16 ± 0.37 c | 70.05 ± 0.43 a | 2.11 ± 0.11 b | 240.52 ± 5.56 f | 115.07 ± 6.36 f |
OB | 3.82 ± 0.14 a | 16.94 ± 0.42 a | 6.68 ± 0.07 a | 40.32 ± 0.69 a | 13.04 ± 0.27 c | 1.88 ± 0.08 c | 476.20 ± 7.05 b | 305.81 ± 9.11 b |
AF | 2.72 ± 0.09 b | 3.35 ± 0.40 d | 4.58 ± 0.02 b | 10.28 ± 0.28 c | 72.15 ± 0.27 a | 2.25 ± 0.11 b | 548.80 ± 5.80 a | 367.81 ± 8.81 a |
WSP * | 2.67 ± 0.03 b | 12.78 ± 0.21 b | 0.84 ± 0.62 e | 10.20 ± 0.17 c | 71.07 ± 0.42 a | 2.75 ± 0.44 a | 255.25 ± 6.20 e | 128.32 ± 7.35 e |
OBP * | 2.78 ± 0.16 b | 13.52 ± 0.62 b | 1.91 ± 0.13 d | 16.43 ± 0.22 b | 57.61 ± 0.31 b | 3.01 ± 0.15 a | 289.47 ± 8.85 d | 187.25 ± 5.83 d |
AFP * | 2.61 ± 0.18 b | 11.16 ± 0.16 c | 2.28 ± 0.37 c | 10.68 ± 0.62 c | 71.81 ± 0.44 a | 2.89 ± 0.41 a | 315.63 ± 7.75 c | 252.41 ± 8.70 c |
Variable TPA | Pasta Type | ||
---|---|---|---|
WSP | OBP | AFP | |
Hardness (N) | 67.98 ± 2.94 a,b | 59.94 ± 2.26 b | 73.58 ± 5.10 a |
Cohesiveness | 0.49 ± 0.03 a | 0.48 ± 0.11 a | 0.45 ± 0.12 a |
Gumminess (N) | 33.26 ± 0.20 a | 28.74 ± 0.10 b | 33.16 ± 0.29 a |
Elasticity | 1.10 ± 0.05 b | 1.16 ± 0.03 a,b | 1.24 ± 0.06 a |
Chewiness (N) | 0.04 ± 0.00 a | 0.03 ± 0.01 a | 0.04 ± 0.01 a |
Adhesiveness (N × m) 1 × 10−9 | 98.10 ± 0.00 b | 196.00 ± 98.10 a,b | 392.00 ± 98.10 a |
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Espinosa-Solis, V.; Zamudio-Flores, P.B.; Tirado-Gallegos, J.M.; Ramírez-Mancinas, S.; Olivas-Orozco, G.I.; Espino-Díaz, M.; Hernández-González, M.; García-Cano, V.G.; Sánchez-Ortíz, O.; Buenrostro-Figueroa, J.J.; et al. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods 2019, 8, 299. https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080299
Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, et al. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods. 2019; 8(8):299. https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080299
Chicago/Turabian StyleEspinosa-Solis, Vicente, Paul Baruk Zamudio-Flores, Juan Manuel Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe Isela Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, Verónica Graciela García-Cano, Olalla Sánchez-Ortíz, José Juan Buenrostro-Figueroa, and et al. 2019. "Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour" Foods 8, no. 8: 299. https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080299