TY - JOUR T1 - Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. AU - Sęczyk,Łukasz, AU - Świeca,Michał, AU - Gawlik-Dziki,Urszula, Y1 - 2015/08/21/ PY - 2015/04/01/received PY - 2015/08/17/revised PY - 2015/08/20/accepted PY - 2015/10/17/entrez PY - 2015/10/17/pubmed PY - 2016/7/1/medline KW - Antioxidant activity KW - Carob flour KW - Expected glycemic index KW - Fortification KW - In vitro digestibility KW - Pasta KW - Sensory attributes SP - 637 EP - 42 JF - Food chemistry JO - Food Chem VL - 194 N2 - This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26471602/Effect_of_carob__Ceratonia_siliqua_L___flour_on_the_antioxidant_potential_nutritional_quality_and_sensory_characteristics_of_fortified_durum_wheat_pasta_ DB - PRIME DP - Unbound Medicine ER -