Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves
Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves
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DOI：
10.1016/j.jcs.2016.09.014
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发表时间：
2016-11-01
影响因子：
3.8
通讯作者：
Mendoza, Sandra
中科院分区：
文献类型：
--
作者：
Cardenas-Hernandez, Alexandra;Beta, Trust;Mendoza, Sandra
本研究评价了籽粒苋叶(DAL)和籽粒籽粉(AF)作为意大利面生产原料的效果及其对抗氧化活性的贡献。进行了烹饪质量、香气分析、抗氧化能力和感官评估。结果表明，与粗面粉对照面食相比，添加紫红色配料的意大利面缩短了烹饪时间，增加了烹饪损失率，并降低了发光度。添加AF和DAL的意大利面具有最高的蛋白质、粗纤维和灰分含量。添加DAL后，面条中铁、锌、镁、钾的含量均高于对照。TC、FRAP和ORAC分析表明，在烹饪过程中，意大利面的抗氧化能力显著降低。含有DAL的配方经烹调后显示出较高的抗氧化能力值。添加AF和DAL已被证明增加了意大利面的功能益处。(C)2016爱思唯尔有限公司。保留所有权利。
The present investigation evaluated the effects of dried amaranth leaves (DAL) and amaranth seed flour (AF) as ingredients for pasta production and their contribution to antioxidant activity. Cooking quality, proximal and aroma analysis, antioxidant capacity and sensory evaluations were performed. The results demonstrated that pastas with amaranth ingredients had decreased cooking time, increased cooking loss percentage, and decreased luminosity values compared with semolina control pasta. Pastas with both AF and DAL demonstrated the highest protein, crude fiber and ash contents. The addition of DAL resulted in higher contents of iron, zinc, magnesium and potassium compared with the control pasta. TC, FRAP and ORAC assays showed that the pastas exhibited an important reduction in antioxidant capacity by cooking process. Formulas with DAL showed the higher antioxidant capacity values after cooking. The addition of AF and DAL has proved to increase the functional benefits of the pasta. (C) 2016 Elsevier Ltd. All rights reserved.