Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/35016
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Title

Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours

AuthorsTorres, Alexia; Frías, Juana CSIC ORCID ; Granito, Marisela; Guerra, Marisa; Vidal-Valverde, Concepción
KeywordsFortified pasta
Lupin
alfa-galactoside-free lupin flours
Sensory evaluation
Protein digestibility
Protein efficiency ratio
Issue Date15-Jan-2007
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 87(1): 74–81 (2007)
Abstractalfa-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg−1 of alfa-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg−1 of Alfa-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked alfa-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B1, vitamin B2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with -galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the alfa-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides.
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.2673
URIhttp://hdl.handle.net/10261/35016
DOI10.1002/jsfa.2673
E-ISSN1097-0010
Appears in Collections:(IFI) Artículos

Files in This Item:
File Description SizeFormat
accesoRestringido.pdf59,24 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work

SCOPUSTM   
Citations

56
checked on May 16, 2022

WEB OF SCIENCETM
Citations

54
checked on May 10, 2022

Page view(s)

385
checked on May 16, 2022

Download(s)

1
checked on May 16, 2022

Google ScholarTM

Check

Altmetric

Dimensions


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.