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.
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