Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

Autores
Giménez, María Alejandra; Drago, Silvina Rosa; Bassett, Maria Natalia; Lobo, Manuel Oscar; Samman, Norma Cristina
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10–20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality.
Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Lobo, Manuel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
Materia
Dialyzability
Iron
Zinc
Protein Digestibility
Gluten Free
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32748
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/32748
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)Giménez, María AlejandraDrago, Silvina RosaBassett, Maria NataliaLobo, Manuel OscarSamman, Norma CristinaDialyzabilityIronZincProtein DigestibilityGluten Freehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10–20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality.Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Lobo, Manuel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; ArgentinaFil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; ArgentinaElsevier2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32748Giménez, María Alejandra; Drago, Silvina Rosa; Bassett, Maria Natalia; Lobo, Manuel Oscar; Samman, Norma Cristina; Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa); Elsevier; Food Chemistry; 199; 2-2014; 150-1560308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.11.065info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814615302107info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:12:12Zoai:ri.conicet.gov.ar:11336/32748instacron: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:34982025-10-22 12:12:13.106CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
title Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
spellingShingle Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
Giménez, María Alejandra
Dialyzability
Iron
Zinc
Protein Digestibility
Gluten Free
title_short Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
title_full Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
title_fullStr Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
title_full_unstemmed Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
title_sort Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
dc.creator.none.fl_str_mv Giménez, María Alejandra
Drago, Silvina Rosa
Bassett, Maria Natalia
Lobo, Manuel Oscar
Samman, Norma Cristina
author Giménez, María Alejandra
author_facet Giménez, María Alejandra
Drago, Silvina Rosa
Bassett, Maria Natalia
Lobo, Manuel Oscar
Samman, Norma Cristina
author_role author
author2 Drago, Silvina Rosa
Bassett, Maria Natalia
Lobo, Manuel Oscar
Samman, Norma Cristina
author2_role author
author
author
author
dc.subject.none.fl_str_mv Dialyzability
Iron
Zinc
Protein Digestibility
Gluten Free
topic Dialyzability
Iron
Zinc
Protein Digestibility
Gluten Free
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10–20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality.
Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Bassett, Maria Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Lobo, Manuel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
description In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical composition and iron, zinc and dietary fiber were determined. A biological assay was performed to assess the protein value using net protein utilization (NPU), true digestibility (TD) and protein digestibility-corrected amino acid score (PDCAAS). Iron and zinc availability were estimated by measuring dialyzable mineral fraction (%Da) resulting from in vitro gastrointestinal digestion. Nutritionally improved, gluten-free spaghetti (NIS) showed significantly increased NPU and decreased TD compared with a non-enriched control sample. One NIS-portion supplied 10–20% of recommended fiber daily intake. Addition of quinoa flour had a positive effect on the FeDa% as did broad bean flour on ZnDa%. EDTA increased Fe- and ZnDa% in all NIS-products, but it also impaired sensorial quality.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/32748
Giménez, María Alejandra; Drago, Silvina Rosa; Bassett, Maria Natalia; Lobo, Manuel Oscar; Samman, Norma Cristina; Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa); Elsevier; Food Chemistry; 199; 2-2014; 150-156
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32748
identifier_str_mv Giménez, María Alejandra; Drago, Silvina Rosa; Bassett, Maria Natalia; Lobo, Manuel Oscar; Samman, Norma Cristina; Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa); Elsevier; Food Chemistry; 199; 2-2014; 150-156
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.11.065
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814615302107
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1846782517731917824
score 12.982451

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