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Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
Foods. 2019 Jul 30; 8(8)F

Abstract

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.

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Authors+Show Affiliations

Espinosa-Solis V
Coordinación Académica Región Huasteca Sur de la UASLP, Universidad Autónoma de San Luís Potosí, km 5 carretera Tamazunchale-San Martín, Tamazunchale, San Luís Potosí C.P. 79960, Mexico.
Zamudio-Flores PB
Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C., Avenida Río Conchos s/n, Parque Industrial, Cd. Cuauhtémoc, Chihuahua C.P. 31570, Mexico. pzamudio@ciad.mx.
Tirado-Gallegos JM
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, km 1, Chihuahua C.P. 31453, Mexico.
Ramírez-Mancinas S
Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C., Avenida Río Conchos s/n, Parque Industrial, Cd. Cuauhtémoc, Chihuahua C.P. 31570, Mexico.
Olivas-Orozco GI
Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C., Avenida Río Conchos s/n, Parque Industrial, Cd. Cuauhtémoc, Chihuahua C.P. 31570, Mexico.
Espino-Díaz M
Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C., Avenida Río Conchos s/n, Parque Industrial, Cd. Cuauhtémoc, Chihuahua C.P. 31570, Mexico.
Hernández-González M
Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico.
García-Cano VG
Tecnológico Nacional de México/Instituto Tecnológico de Ciudad Cuauhtémoc, Avenida Tecnológico S/N, Cd. Cuauhtémoc, Chihuahua C.P. 31500, Mexico.
Sánchez-Ortíz O
Tecnológico Nacional de México/Instituto Tecnológico de Ciudad Cuauhtémoc, Avenida Tecnológico S/N, Cd. Cuauhtémoc, Chihuahua C.P. 31500, Mexico.
Buenrostro-Figueroa JJ
Centro de Investigación en Alimentación y Desarrollo, A.C., Unidad Delicias, Av. Cuarta Sur 3820, Fraccionamiento Vencederos del Desierto, Cd. Delicias, Chihuahua C.P. 33809, Mexico.
Baeza-Jiménez R
Centro de Investigación en Alimentación y Desarrollo, A.C., Unidad Delicias, Av. Cuarta Sur 3820, Fraccionamiento Vencederos del Desierto, Cd. Delicias, Chihuahua C.P. 33809, Mexico.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31366054

Citation

Espinosa-Solis, Vicente, et al. "Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added With Oat Bran and Apple Flour." Foods (Basel, Switzerland), vol. 8, no. 8, 2019.
Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, et al. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods. 2019;8(8).
Espinosa-Solis, V., Zamudio-Flores, P. B., Tirado-Gallegos, J. M., Ramírez-Mancinas, S., Olivas-Orozco, G. I., Espino-Díaz, M., Hernández-González, M., García-Cano, V. G., Sánchez-Ortíz, O., Buenrostro-Figueroa, J. J., & Baeza-Jiménez, R. (2019). Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods (Basel, Switzerland), 8(8). https://doi.org/10.3390/foods8080299
Espinosa-Solis V, et al. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added With Oat Bran and Apple Flour. Foods. 2019 Jul 30;8(8) PubMed PMID: 31366054.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. AU - Espinosa-Solis,Vicente, AU - Zamudio-Flores,Paul Baruk, AU - Tirado-Gallegos,Juan Manuel, AU - Ramírez-Mancinas,Salvador, AU - Olivas-Orozco,Guadalupe Isela, AU - Espino-Díaz,Miguel, AU - Hernández-González,María, AU - García-Cano,Verónica Graciela, AU - Sánchez-Ortíz,Olalla, AU - Buenrostro-Figueroa,José Juan, AU - Baeza-Jiménez,Ramiro, Y1 - 2019/07/30/ PY - 2019/06/27/received PY - 2019/07/16/revised PY - 2019/07/26/accepted PY - 2019/8/2/entrez PY - 2019/8/2/pubmed PY - 2019/8/2/medline KW - apple flour KW - oat bran KW - pasta KW - starch digestibility KW - texture profile analysis JF - Foods (Basel, Switzerland) JO - Foods VL - 8 IS - 8 N2 - This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/31366054/Evaluation_of_Cooking_Quality_Nutritional_and_Texture_Characteristics_of_Pasta_Added_with_Oat_Bran_and_Apple_Flour_ DB - PRIME DP - Unbound Medicine ER -