Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is an ancient grain, that contains exceptional proportions of polyunsaturated fatt...

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Detalles Bibliográficos
Autores: Aranibar Vaca, Carolina, Pigni, Natalia Belen, Martinez, Marcela Lilian, Aguirre, Alicia del Valle, Ribotta, Pablo Daniel, Wunderlin, Daniel Alberto, Borneo Benista, Rafael
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/91210
Acceso en línea:http://hdl.handle.net/11336/91210
Access Level:acceso abierto
Palabra clave:ANTIOXIDANT CAPACITY
ANTIOXIDANTS
CHIA
DPPH
FRAP
PASTA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_bff17ef4c42d355e0e3dcfe0c876b4e2
oai_identifier_str oai:ri.conicet.gov.ar:11336/91210
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
title Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
spellingShingle Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
Aranibar Vaca, Carolina
ANTIOXIDANT CAPACITY
ANTIOXIDANTS
CHIA
DPPH
FRAP
PASTA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
title_full Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
title_fullStr Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
title_full_unstemmed Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
title_sort Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
dc.creator.none.fl_str_mv Aranibar Vaca, Carolina
Pigni, Natalia Belen
Martinez, Marcela Lilian
Aguirre, Alicia del Valle
Ribotta, Pablo Daniel
Wunderlin, Daniel Alberto
Borneo Benista, Rafael
author Aranibar Vaca, Carolina
author_facet Aranibar Vaca, Carolina
Pigni, Natalia Belen
Martinez, Marcela Lilian
Aguirre, Alicia del Valle
Ribotta, Pablo Daniel
Wunderlin, Daniel Alberto
Borneo Benista, Rafael
author_role author
author2 Pigni, Natalia Belen
Martinez, Marcela Lilian
Aguirre, Alicia del Valle
Ribotta, Pablo Daniel
Wunderlin, Daniel Alberto
Borneo Benista, Rafael
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT CAPACITY
ANTIOXIDANTS
CHIA
DPPH
FRAP
PASTA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic ANTIOXIDANT CAPACITY
ANTIOXIDANTS
CHIA
DPPH
FRAP
PASTA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is an ancient grain, that contains exceptional proportions of polyunsaturated fatty acids (ω-3/ω-6). After oil extraction, a residue, termed partially-deoiled chia flour (PDCF), high in protein content, dietary fiber, and phenolic compounds, remains as a by-product. The main goal of this work was to evaluate the nutritional and technological quality of pasta supplemented with PDCF at different proportions (2.5%, 5% and 10%). Parameters such as texture, color, microstructure, protein and fiber content, polyphenol content and antioxidant activity (FRAP and DPPH) were analyzed. A sensory evaluation has been also performed. Our results demonstrate that the addition of PDCF improves the antioxidant capacity with respect to a non-supplemented pasta (0% PDCF). The acceptance of pasta by semi-trained judges was also good. As a concluding remark, the study confirms the feasibility to introduce this food product, and also lead us to consider a profitable application of a by-product of the chia oil extraction process.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/91210
Aranibar Vaca, Carolina; Pigni, Natalia Belen; Martinez, Marcela Lilian; Aguirre, Alicia del Valle; Ribotta, Pablo Daniel; et al.; Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 381-387
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91210
identifier_str_mv Aranibar Vaca, Carolina; Pigni, Natalia Belen; Martinez, Marcela Lilian; Aguirre, Alicia del Valle; Ribotta, Pablo Daniel; et al.; Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 381-387
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817308216
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.11.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799194617275482112
spelling Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pastaAranibar Vaca, CarolinaPigni, Natalia BelenMartinez, Marcela LilianAguirre, Alicia del ValleRibotta, Pablo DanielWunderlin, Daniel AlbertoBorneo Benista, RafaelANTIOXIDANT CAPACITYANTIOXIDANTSCHIADPPHFRAPPASTAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is an ancient grain, that contains exceptional proportions of polyunsaturated fatty acids (ω-3/ω-6). After oil extraction, a residue, termed partially-deoiled chia flour (PDCF), high in protein content, dietary fiber, and phenolic compounds, remains as a by-product. The main goal of this work was to evaluate the nutritional and technological quality of pasta supplemented with PDCF at different proportions (2.5%, 5% and 10%). Parameters such as texture, color, microstructure, protein and fiber content, polyphenol content and antioxidant activity (FRAP and DPPH) were analyzed. A sensory evaluation has been also performed. Our results demonstrate that the addition of PDCF improves the antioxidant capacity with respect to a non-supplemented pasta (0% PDCF). The acceptance of pasta by semi-trained judges was also good. As a concluding remark, the study confirms the feasibility to introduce this food product, and also lead us to consider a profitable application of a by-product of the chia oil extraction process.Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Pigni, Natalia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Aguirre, Alicia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química; ArgentinaElsevier Science2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91210Aranibar Vaca, Carolina; Pigni, Natalia Belen; Martinez, Marcela Lilian; Aguirre, Alicia del Valle; Ribotta, Pablo Daniel; et al.; Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 381-3870023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817308216info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.11.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:32:51Zoai:ri.conicet.gov.ar:11336/91210instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:32:52.178CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.812429

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