Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the result...

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Bibliographic Details
Published in:Cogent food & agriculture 2016-12, Vol.2 (1)
Main Authors: Martinez, C.S., Ribotta, P.D., León, A.E.
Format: Article
Language:English
Subjects:
amaranth flour
Amaranthus
carbohydrate digestibility
Carbohydrates
Diet
Dietary fiber
Digestibility
Flour
glycemic index
Pasta
Properties (attributes)
protein digestibility
Proteins
Squalene
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Summary:To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound. With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.
ISSN:2331-1932
2331-1932
DOI:10.1080/23311932.2015.1136097