Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

Autores
Martínez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound.With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.
Fil: Martínez, C. S.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: 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
Fil: Leon, Alberto Edel. 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
Materia
Amaranthus
Flour
Pasta
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48551
Acceder
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spelling Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pastaMartínez, C. S.Ribotta, Pablo DanielLeon, Alberto EdelAmaranthusFlourPastahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound.With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.Fil: Martínez, C. S.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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; ArgentinaFil: Leon, Alberto Edel. 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; ArgentinaTaylor & Francis2016-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48551Martínez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta; Taylor & Francis; Cogent Food & Agriculture; 2; 1; 1-2016; 1-122331-1932CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/23311932.2015.1136097info:eu-repo/semantics/altIdentifier/doi/10.1080/23311932.2015.1136097info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:18:36Zoai:ri.conicet.gov.ar:11336/48551instacron: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:34982025-09-10 13:18:36.991CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
title Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
spellingShingle Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
Martínez, C. S.
Amaranthus
Flour
Pasta
title_short Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
title_full Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
title_fullStr Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
title_full_unstemmed Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
title_sort Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta
dc.creator.none.fl_str_mv Martínez, C. S.
Ribotta, Pablo Daniel
Leon, Alberto Edel
author Martínez, C. S.
author_facet Martínez, C. S.
Ribotta, Pablo Daniel
Leon, Alberto Edel
author_role author
author2 Ribotta, Pablo Daniel
Leon, Alberto Edel
author2_role author
author
dc.subject.none.fl_str_mv Amaranthus
Flour
Pasta
topic Amaranthus
Flour
Pasta
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound.With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.
Fil: Martínez, C. S.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: 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
Fil: Leon, Alberto Edel. 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
description To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound.With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.
publishDate 2016
dc.date.none.fl_str_mv 2016-01
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/11336/48551
Martínez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta; Taylor & Francis; Cogent Food & Agriculture; 2; 1; 1-2016; 1-12
2331-1932
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48551
identifier_str_mv Martínez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta; Taylor & Francis; Cogent Food & Agriculture; 2; 1; 1-2016; 1-12
2331-1932
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.tandfonline.com/doi/full/10.1080/23311932.2015.1136097
info:eu-repo/semantics/altIdentifier/doi/10.1080/23311932.2015.1136097
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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
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score 12.993085

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