Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Espinosa-Solís, Vicente; Zamudio‐Flores, Paul Baruk; Tirado‐Gallegos, Juan Manuel; Ramírez-Mancinas, Salvador; Olivas, Guadalupe I.; Espino-Díaz, Miguel; Hernández‐González, Miguel; García-Cano, Verónica Graciela; Sánchez-Ortíz, Olalla; Buenrostro-Figueroa, José Juan; Baeza-Jiménez, Ramiro

doi:10.3390/foods8080299

Cited by 34 publications

(45 citation statements)

References 37 publications

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“…The whole unripe apples ‘Golden Delicious’ without non-edible parts (seeds and peduncle) were used to obtain apple flour by convection drying at 50 °C for 4 h [ 148 ]. Grounded dried pieces were used for making spaghetti-type pasta by replacing 50% of durum wheat semolina with oat bran in order to monitor cooking quality, digestibility, antioxidant, nutritional, and texture characteristics.…”

Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

“…The cooked pasta with apple flour showed the higher content of total phenols and scavenging capacity in comparison with the control samples. Based on the good retention of bioactive compounds and antioxidant capacity after the cooking process of the noodles, the authors concluded that apple flour could be considered as a sustainable food ingredient for the development of a functional food [ 148 ]. In addition, apple pomace water extract could also be considered as a very valuable ingredient for the supplementation or development of fortified foods such as functional yogurt formulations [ 149 ].…”

Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

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The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Duralija

Putnik

Brdar

et al. 2021

Foods

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The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.

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Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Duralija

Putnik

Brdar

et al. 2021

Foods

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“…The offer of whole grains on the market is growing; however, there is still a huge gap between recommended levels of dietary fiber intake and its consumption. Hence, improving various products, including pasta, through the addition of dietary fiber has been pursued in recent years [ 11 , 12 , 13 , 25 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

“…Hence, improving pasta through the addition of dietary fiber has been pursued in recent years [ 1 , 9 , 10 , 11 , 12 , 13 ]. Oat bran can be used to provide foods with functional properties [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Oat bran can be used to provide foods with functional properties [ 14 ]. Espinosa-Solis et al [ 12 ] proposed pasta enriched with oat bran as an alternative for people with special nutritional requirements (e.g., suffering from diabetes and overweight) due to the low content of starch and high content of dietary fiber. It seems that by combining the benefits of pasta (low glycemic index) together with the benefits of dietary fiber, healthy food products may be developed [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Jaworska

Królak

Przybylski

et al. 2020

Foods

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The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

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The utilization of oat for the production of wholegrain foods: Processing technology and products

Mao

et al. 2021

Food Frontiers

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Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Cited by 34 publications

References 37 publications

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

The utilization of oat for the production of wholegrain foods: Processing technology and products

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