Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Coordinación Académica Región Huasteca Sur de la UASLP, Universidad Autónoma de San Luís Potosí, km 5 carretera Tamazunchale-San Martín, Tamazunchale, San Luís Potosí C.P. 79960, Mexico

Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C., Avenida Río Conchos s/n, Parque Industrial, Cd. Cuauhtémoc, Chihuahua C.P. 31570, Mexico

Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, km 1, Chihuahua C.P. 31453, Mexico

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Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico

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Tecnológico Nacional de México/Instituto Tecnológico de Ciudad Cuauhtémoc, Avenida Tecnológico S/N, Cd. Cuauhtémoc, Chihuahua C.P. 31500, Mexico

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Centro de Investigación en Alimentación y Desarrollo, A.C., Unidad Delicias, Av. Cuarta Sur 3820, Fraccionamiento Vencederos del Desierto, Cd. Delicias, Chihuahua C.P. 33809, Mexico

Author to whom correspondence should be addressed.

Foods 2019, 8(8), 299; https://doi.org/10.3390/foods8080299

Received: 27 June 2019 / Revised: 16 July 2019 / Accepted: 26 July 2019 / Published: 30 July 2019

(This article belongs to the Special Issue Nutritional Value of Innovative Functional Foods)

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Abstract

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs. View Full-Text

Keywords: pasta; apple flour; oat bran; starch digestibility; texture profile analysis

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MDPI and ACS Style

Espinosa-Solis, V.; Zamudio-Flores, P.B.; Tirado-Gallegos, J.M.; Ramírez-Mancinas, S.; Olivas-Orozco, G.I.; Espino-Díaz, M.; Hernández-González, M.; García-Cano, V.G.; Sánchez-Ortíz, O.; Buenrostro-Figueroa, J.J.; Baeza-Jiménez, R. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods 2019, 8, 299. https://doi.org/10.3390/foods8080299

AMA Style

Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, Baeza-Jiménez R. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods. 2019; 8(8):299. https://doi.org/10.3390/foods8080299

Chicago/Turabian Style

Espinosa-Solis, Vicente, Paul B. Zamudio-Flores, Juan M. Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe I. Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, Verónica G. García-Cano, Olalla Sánchez-Ortíz, José J. Buenrostro-Figueroa, and Ramiro Baeza-Jiménez. 2019. "Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour" Foods 8, no. 8: 299. https://doi.org/10.3390/foods8080299

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Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

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