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Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).
Giménez, M A; Drago, S R; Bassett, M N; Lobo, M O; Sammán, N C.
Afiliação
  • Giménez MA; Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy (4600), Argentina.
  • Drago SR; Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional de Litoral, 1 de Mayo 3250, Santa Fe (3000), Argentina.
  • Bassett MN; Departamento de Bioquímica de la Nutrición, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Chacabuco 461, San Miguel de Tucumán (4000), Argentina.
  • Lobo MO; Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy (4600), Argentina.
  • Sammán NC; Departamento de Agroindustrias, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy (4600), Argentina; Departamento de Bioquímica de la Nutrición, Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET), Chacabuco 461, San Miguel de Tucumán (4000), Argentina. El
Food Chem ; 199: 150-6, 2016 May 15.
Article em En | MEDLINE | ID: mdl-26775956
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Zea mays / Chenopodium quinoa / Vicia faba / Valor Nutritivo Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Zea mays / Chenopodium quinoa / Vicia faba / Valor Nutritivo Idioma: En Revista: Food Chem Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido