Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Fish Powder Preparation
2.3. Pasta Preparation
2.4. Amino Acid Profile of Semolina and Fish Powder
2.5. Gastric Digestibility Determination Using In Vitro Starch Digestion Process
2.6. In Vitro Protein Digestibility
2.7. In Vitro Gastro-Intestinal Digestion
2.8. Total Phenolic Content
2.9. Oxygen Radical Absorbance Capacity (ORAC) Assay
2.9.1. Reagents and Standard Preparation
2.9.2. Oxygen Radical Absorbance Capacity (ORAC) Assay
2.10. Statistical Analysis
3. Results and Discussion
3.1. Amino Acid Profile of Semolina and Fish Powder
3.2. In Vitro Predictive Glycaemic Response
3.3. Protein Content and In Vitro Protein Digestibility
3.4. Phenolic Content and Antioxidant Activity
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Amino Acid | S | CFP | BSA | EAA b |
---|---|---|---|---|
Essential Amino Acids (EAA) | ||||
Methionine | 4.57 ± 3.82 | 53.32 ± 3.27 | 15.96 ± 1.43 | 16 |
Phenylalanine | 43.96 ± 3.36 | 65.43 ± 3.30 | 105.38 ± 6.60 | 38 |
Isoleucine | 28.81 ± 2.71 | 78.81 ± 3.69 | 40.36 ± 2.96 | 30 |
Lysine | 19.88 ± 1.49 | 202.83 ± 7.23 | 276.28 ± 7.57 | 45 |
Leucine | 69.76 ± 7.22 | 185.35 ± 8.77 | 263.55 ± 6.52 | 59 |
Histidine | 21.95 ± 1.68 | 40.06 ± 2.58 | 79.70 ± 5.50 | 15 |
Threonine | 26.65 ± 2.12 | 84.93 ± 3.05 | 106.72 ± 6.79 | 23 |
Valine | 35.55 ± 2.79 | 76.67 ± 3.34 | 96.76 ± 6.17 | 39 |
Non-essential amino acids | ||||
Aspartic acid | 23.30 ± 6.03 | 221.53 ± 6.80 | 230.83 ± 10.73 | |
Glutamic Acid | 433.18 ± 10.36 | 364.63 ± 12.32 | 389.33 ± 16.58 | |
Cysteine | 10.73 ± 3.95 | 15.92 ± 3.15 | 130.21 ± 6.56 | |
Serine | 52.06 ± 5.58 | 99.85 ± 5.18 | 88.43 ± 6.44 | |
Glutamine | - | 1.24 ± 0.05 | 1.15 ± 0.01 | |
Glycine | 36.12 ± 2.97 | 76.89 ± 3.14 | 28.97 ± 1.69 | |
Argine | 31.40 ± 2.68 | 116.97 ± 5.13 | 115.53 ± 7.91 | |
Alanine | 22.64 ± 3.18 | 129.43 ± 5.71 | 134.32 ± 9.19 | |
Taurine | - | 3.23 ± 0.17 | - | |
Proline | 90.22 ± 5.74 | 48.24 ± 9.10 | 68.15 ± 5.97 | |
Tyrosine | 17.76 ± 1.62 | 59.78 ± 3.48 | 89.65 ± 6.00 | |
TEAA/TAA (%) | 25.56 ± 0.50 | 40.89 ± 0.13 | 43.56 ± 0.08 |
Samples | RDS (mg/g Sample) | Area RDS (mg/g Sample) | Total AUC (mg/g Sample) |
---|---|---|---|
CP | 208.26 ± 1.77 a | 56.58 ± 0.23 a | 227.87 ± 13.13 a |
P5 | 164.15 ± 21.92 a,b | 45.0 ± 1.72 ab | 204.23 ± 6.78 b |
P10 | 179.39 ± 26.14 a,b | 48.75 ± 2.52 ab | 211.32 ± 7.64 a,b |
P15 | 173.84 ± 9.31 a,b | 49.30 ± 1.15 ab | 207.86 ± 0.83 a,b |
P20 | 152.83 ± 14.61 b | 43.35 ± 1.14 b | 193.99 ± 7.47 b |
Samples | PC in Raw Pasta (g/100 g Dry Pasta) | PC in cooked Pasta (g/100 g Dry Pasta) | Significance between PC of Uncooked and Cooked Pasta | PD (%) | PA (g/100 g Dry Pasta) |
---|---|---|---|---|---|
CP | 12.20 ± 0.20 a | 12.63 ± 0.17 a | * | 84.60 ± 0.27 a | 10.68 ± 0.12 a |
P5 | 16.67 ± 0.25 b | 16.52 ± 0.29 b | * | 82.49 ± 0.65 b | 13.63 ± 0.31 b |
P10 | 20.08 ± 0.26 c | 20.69 ± 0.11 c | * | 81.40 ± 0.54 b,c | 16.84 ± 0.19 c |
P15 | 25.29 ± 0.14 d | 25.15 ± 0.25 d | * | 81.52 ± 0.27 b,c | 20.50 ± 0.12 d |
P20 | 30.12 ± 0.06 e | 29.82 ± 0.29 e | * | 80.80 ± 0.37 c | 24.09 ± 0.15 e |
Sample | TPC (mg GAE/g Sample) | ORAC (μmol TE/g Sample) | ||
---|---|---|---|---|
(Gastric Digestion) (0–30 min) | (Pancreatic Digestion) (0–120 min) | (Gastric Digestion) (0–30 min) | (Pancreatic Digestion) (0–120 min) | |
CP | 1.56 ± 0.12 c | 2.73 ± 0.08 a | 4.39 ± 0.42 d | 68.97 ± 4.00 d |
P5 | 1.92 ± 0.02 b,c | 3.34 ± 0.04 b | 11.07 ± 1.75 c | 73.38 ± 8.63 c,d |
P10 | 2.04 ± 0.12 b | 3.95 ± 0.16 c | 12.84 ± 0.86 c | 82.65 ± 3.83 bc |
P15 | 2.74 ± 0.15 a | 4.47 ± 0.09 d | 20.09 ± 0.55 b | 91.83 ± 3.98 a,b |
P20 | 2.77 ± 0.25 a | 5.23 ± 0.36 e | 24.45 ± 1.41 a | 99.31 ± 1.97 a |
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Desai, A.S.; Brennan, M.A.; Brennan, C.S. Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta. Foods 2018, 7, 62. https://doi.org/10.3390/foods7040062
Desai AS, Brennan MA, Brennan CS. Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta. Foods. 2018; 7(4):62. https://doi.org/10.3390/foods7040062
Chicago/Turabian StyleDesai, Ajay S., Margaret A. Brennan, and Charles S. Brennan. 2018. "Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta" Foods 7, no. 4: 62. https://doi.org/10.3390/foods7040062
APA StyleDesai, A. S., Brennan, M. A., & Brennan, C. S. (2018). Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta. Foods, 7(4), 62. https://doi.org/10.3390/foods7040062