Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential

Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was...

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Detalles Bibliográficos
Autores: Coello, Karin E., Peñas, Elena, Martínez-Villaluenga, Cristina, Cartea González, María Elena, Velasco Pazos, Pablo, Frías, Juana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267156
Acceso en línea:http://hdl.handle.net/10261/267156
Access Level:acceso abierto
Palabra clave:Moringa
Pasta
Germination
Nutritional properties
Bioactive compounds
Antioxidant activity
Sensory properties
Texture
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spelling Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potentialCoello, Karin E.Peñas, ElenaMartínez-Villaluenga, CristinaCartea González, María ElenaVelasco Pazos, PabloFrías, JuanaMoringaPastaGerminationNutritional propertiesBioactive compoundsAntioxidant activitySensory propertiesTextureFive fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance.This study was funded by grants AGL2017-83718-R (AEI/FEDER, UE), AGL2015-67598-R (MINECO/FEDER, UE) and intramural project grant number 201870I097 (CSIC).Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/267156reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-83718-Rhttps://doi.org/10.1016/j.foodchem.2021.130032Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2671562026-05-22T06:33:51Z
dc.title.none.fl_str_mv Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
title Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
spellingShingle Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
Coello, Karin E.
Moringa
Pasta
Germination
Nutritional properties
Bioactive compounds
Antioxidant activity
Sensory properties
Texture
title_short Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
title_full Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
title_fullStr Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
title_full_unstemmed Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
title_sort Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
dc.creator.none.fl_str_mv Coello, Karin E.
Peñas, Elena
Martínez-Villaluenga, Cristina
Cartea González, María Elena
Velasco Pazos, Pablo
Frías, Juana
author Coello, Karin E.
author_facet Coello, Karin E.
Peñas, Elena
Martínez-Villaluenga, Cristina
Cartea González, María Elena
Velasco Pazos, Pablo
Frías, Juana
author_role author
author2 Peñas, Elena
Martínez-Villaluenga, Cristina
Cartea González, María Elena
Velasco Pazos, Pablo
Frías, Juana
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Moringa
Pasta
Germination
Nutritional properties
Bioactive compounds
Antioxidant activity
Sensory properties
Texture
topic Moringa
Pasta
Germination
Nutritional properties
Bioactive compounds
Antioxidant activity
Sensory properties
Texture
description Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/267156
url http://hdl.handle.net/10261/267156
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-83718-R
https://doi.org/10.1016/j.foodchem.2021.130032
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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