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http://hdl.handle.net/10261/33970
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Torres, Alexia | - |
dc.contributor.author | Frías, Juana | - |
dc.contributor.author | Granito, Marisela | - |
dc.contributor.author | Vidal-Valverde, Concepción | - |
dc.date.accessioned | 2011-03-30T11:30:36Z | - |
dc.date.available | 2011-03-30T11:30:36Z | - |
dc.date.issued | 2006 | - |
dc.identifier.citation | Journal of agricultural and food chemistry 54(18): 6685-6691 ( 2006) | es_ES |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.uri | http://hdl.handle.net/10261/33970 | - |
dc.description.abstract | Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of α-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | American Chemical Society | es_ES |
dc.rights | closedAccess | es_ES |
dc.subject | Fermentation | es_ES |
dc.subject | pigeon pea | es_ES |
dc.subject | pasta ingredients | es_ES |
dc.subject | Nutritional value | es_ES |
dc.title | Fermented pigeon pea (Cajanus cajan) ingredients in pasta products | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1021/jf0606095 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1021/jf0606095 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | none | - |
item.openairetype | artículo | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
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accesoRestringido.pdf | 59,24 kB | Adobe PDF | Visualizar/Abrir |
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