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

نویسندگان

چکیده

• Pasta formulations containing 5%-30% of moringa sprout powder (MSP) were produced. MSP-enriched pasta presented higher nutritional quality than the control one. MSP-addition increased levels GABA and glucosinolates in pasta. All pastas exhibited similar rheological properties. Addition MSP up to 10% did not modify sensory Five fettuccini 5% (5MSP), (10MSP), 15% (15MSP), 20% (20MSP), 30% (30MSP) produced aimed at improving bioactive profile conventional A gradual increase protein, lipids, fiber mineral content was observed fettuccine as amount increased, while carbohydrates reduced. also thiamine, riboflavin, ?- aminobutyric acid, antioxidant activity doughs showed parameters. Textural properties decreased after inclusion, but values obtained close those control. Incorporation substantially attributes fettuccine, amounts had a negative impact. Thus, addition is promising technological approach improve functional without compromising consumer acceptance.

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Investigation of physicochemical properties of pasta enriched with donalilasalina with the highest amount of bioactive compounds

Enrichment of food products with algae, which are inexpensive substances for human consumption and are rich in protein, carotenoids, antioxidants, omega-3s and fatty acids, are very important in terms of nutritional value. The aim of this study was to investigate the physicochemical and sensory properties of Fermi pasta containing Donalina salina (0, 1.5, 3, 4.5 and 6%) and to determine the bes...

متن کامل

Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and high-quality cereals products that has gained a special position for the production of functional foods, due to its high nutritional value, reasonable prices, ease of production and maintenance, and quality stability...

متن کامل

Electrospun bioactive mats enriched with Ca-polyphosphate/retinol nanospheres as potential wound dressing

Background While electrospun materials have been frequently used in tissue engineering no wound dressings exist that significantly improved wound healing effectively. Methods We succeeded to fabricate three-dimensional (3D) electrospun poly(D,l-lactide) (PLA) fiber mats into which nanospheres, formed from amorphous calcium polyphosphate (polyP) nanoparticles (NP) and encapsulated retinol ("re...

متن کامل

Moringa Oleifera Leaf as Functional Food Powder: Characterization and Uses

Moringa oleifera commonly known as drumstick, horse radish, shobhanjana, murungai, soanjna, shajna, sainjna is often referred as “mother’s best friend” is a plant found wide applications in food and allied fields due to rich source of diverse range of nutrients and bioactive materials. Moringa is considered as one of the world’s most useful plant per available literature and thus all the plant ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Food Chemistry

سال: 2021

ISSN: ['1873-7072', '0308-8146']

DOI: https://doi.org/10.1016/j.foodchem.2021.130032