Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus‐indica cladodes

Abstract

BACKGROUND: The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed. RESULTS:The main quality parameters (optimal cooking time, swelling index, cooking loss, dry matter) and sensory analysis on a nine-point hedonic scale were comparable with those of the control pasta sample (no added OCE) when durum wheat was supplemented with OCE at up to 20% (v/w). An in vitro human simulated gastrointestinal digestion in the presence of cholesterol or its main dietary oxidized derivative, 7-ketocholesterol, showed that OCE-fortified pasta strongly reduced the bioaccessibility of both the sterols (the higher the incorporated OCE level, the higher the effect). Moreover the extent of starch digestion decreased with increasing levels of OCE. CONCLUSION:The results of the present study indicate that OCE-fortified pasta comprises a food with healthy properties, such as blood cholesterol-and glucose-lowering capabilities.

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

“…The optimal cooking time and water absorption did not show significant difference ( p > .05) between the evaluated treatments (T0, T120‐T, and T120‐M) for each pasta sample (Figure 3). Optimal cooking time is defined as the time necessary for the complete disappearance of the white central core of the pasta, indicating the complete gelatinization of the starch (Attanzio et al., 2019; Borneo & Aguirre, 2008). According to Casagrandi, Canniatti‐Brazaca, Salgado, Pizzinato, and Novaes (1999), cooking time varies according to the size and shape of the pasta.…”

Indicaxanthin from Opuntia ficus-indica Fruit Ameliorates Glucose Dysmetabolism and Counteracts Insulin Resistance in High-Fat-Diet-Fed Mice

“…In recent times, Opuntia ficus-indica cladodes have been exploited for nutraceutical and health-promoting purposes since they exert a plethora of beneficial effects on both lipid and glucose dysmetabolism [ 15 , 16 , 17 , 18 , 19 , 20 ]. Conversely, much less attention has been paid to the fruit, hallmarked by a phytochemical fingerprint different from the cladode one.…”

Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review

“…One study found no effect on the in vitro starch digestion in pasta prepared with fine bran 10–30% [ 27 ]. Vegetables have been added to pasta for many years with two studies showing low pasta GI with added vegetable pulps [ 131 ] supported by the in vitro studies [ 77 , 79 ]. The other ingredients added to pasta listed in Table 2 seem not to have been evaluated in human clinical trials (gums, debranning fractions, wheat embryo, herbs, protein extracts) so more evaluation is needed.…”