Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Foods
Vicente Espinosa-SolisRamiro Baeza-Jiménez

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.

References

Jun 25, 1999·Free Radical Biology & Medicine·R ReC Rice-Evans
Nov 24, 2007·Journal of Food Science·C S Brennan, C M Tudorica
May 20, 2011·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·M C BustosA E León
Sep 28, 2017·Food Chemistry·Marianne JoubertMarie-Hélène Morel
May 23, 2018·Food Chemistry·Gustavo A Camelo-MéndezLuis A Bello-Pérez

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