Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization

Gupta, Antima; Sharma, Savita; Surasani, Vijay Kumar Reddy

doi:10.1016/j.lwt.2020.110045

Cited by 45 publications

(52 citation statements)

References 29 publications

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“…Moreover, the hardness of the product significantly decreased with the addition of chestnut flour because of the weak pasta structure. Gupta et al [37] added quinoa protein isolate to semolina. Cooking loss and volume expansion of pasta increased following the incorporation of this additive into semolina.…”

Section: Enrichment Of Wheat Pasta With Grains and Seedsmentioning

confidence: 99%

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Dziki

2021

Processes

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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Section: Enrichment Of Wheat Pasta With Grains and Seedsmentioning

confidence: 99%

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Dziki

2021

Processes

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“…Essa abordagem apesar de ser simples, permite que sejam obtidos dados relevantes para que as qualidades sensoriais buscadas pelos consumidores sejam atendidas. Neste contexto, além dos exemplos mencionados acima, recentemente este método de análise sensorial foi aplicado para diversos fins, tais como a avaliação de manteigas com presença de probióticos encapsulados [8], macarrão suplementado com proteína isolada de quinoa [9], uso de ingrediente umami como alternativa na redução de sódio e intensificador de sabor em salgadinhos extrusados de milho [10], dentre outras, as quais são mostradas na Tabela 1.…”

Section: Testes Afetivos De Aceitaçãounclassified

“…Como é possível observar na tabela 1, o emprego de testes de aceitação é bastante conduzido, tendo em vista que permite avaliar qual a opinião do consumidor frente a um produto. No trabalho desenvolvido por Gupta et al [9], uma avaliação em referência a adição de proteína alternativa vegetal obtida de grãos de quinoa em macarrão foi conduzida. De acordo com os autores, a suplementação deste alimento com proteína obtida desta fonte natural foi bem aceita pelos julgadores quando quantidades de até 8 g a cada 100 g de macarrão foi feita.…”

Section: Referênciaunclassified

“…Em proporções maiores, a aceitabilidade por parte dos julgadores foi menor, indicando que essa quantidade seria adequada do ponto de vista sensorial. Do ponto de vista nutricional, os autores relatam que a suplementação com proteína isolada de quinoa pode ser um material promissor para a indústria de alimentos para produzir massas enriquecidas com proteínas de alta qualidade e baixo custo [9].…”

Section: Referênciaunclassified

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Análise Sensorial De Alimentos: Aplicações Recentes

Lucas¹,

Nora²

2021

Análise Sensorial Clássica: Fundamentos E Métodos

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“…The nutritional information of a food allows making informed food and dietary choices. Pasta is traditionally prepared from semolina but even with other cereals, all contain starch as a principal constituent followed by protein, fat, vitamins, minerals and bioactive compounds [ 62 ]. In Table S1 are reported the nutritional data.…”

Section: Resultsmentioning

confidence: 99%

Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells

et al. 2021

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Pasta is one of the basic foods of the Mediterranean diet and for this reason it was chosen for this study to evaluate its antioxidant properties. Three types of pasta were selected: buckwheat, rye and egg pasta. Qualitative–quantitative characterization analyses were carried out by HPLC-DAD to identify antioxidant compounds. The data showed the presence of carotenoids such as lutein and polyphenols such as indoleacetic acid, (carotenoids from 0.08 to 0.16 mg/100 g, polyphenols from 3.7 to 7.4 mg/100 g). To assess the effect of the detected metabolites, in vitro experimentation was carried out on kidney cells models: HEK-293 and MDCK. Standards of β-carotene, indoleacetic acid and caffeic acid, hydroalcoholic and carotenoid-enriched extracts from samples of pasta were tested in presence of antioxidant agent to determine viability variations. β-carotene and indoleacetic acid standards exerted a protective effect on HEK-293 cells while no effect was detected on MDCK. The concentrations tested are likely in the range of those reached in body after the consumption of a standard pasta meal. Carotenoid-enriched extracts and hydroalcoholic extracts showed different effects, observing rescues for rye pasta hydroalcoholic extract and buckwheat pasta carotenoid-enriched extract, while egg pasta showed milder dose depending effects assuming pro-oxidant behavior at high concentrations. The preliminary results suggest behaviors to be traced back to the whole phytocomplexes respect to single molecules and need further investigations.

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Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization

Cited by 45 publications

References 29 publications

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Análise Sensorial De Alimentos: Aplicações Recentes

Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells

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