The use of <i>Nannochloropsis</i> sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation

Marco, Estefanía Rodríguez De; Steffolani, María Eugenia; Martı́nez, Marcela; León, Alberto E.

doi:10.1111/ijfs.13609

Cited by 35 publications

(15 citation statements)

References 36 publications

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“…The shorter OCT appears to be related to a lower water absorption (81.13%–97.92% for banana pasta compare with 100.92% for semolina pasta) and higher CL (4.77%–15.18% versus 3.70%). These results were also observed by other authors who found positive correlation between OCT and WAI (Desai, Brennan, & Brennan, ; Petitot, Barron, Morel, & Micard, ; Rodríguez De Marco, Steffolani, Martínez, & León, ).…”

Section: Resultssupporting

confidence: 88%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

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Section: Resultssupporting

confidence: 88%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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“…In order to increase the sensory attractiveness and nutritional value of wheat pasta, producers often use additives of other cereal raw materials (barley, rye and oat flours), pseudocereals (amaranthus, buckwheat, quinoa, chia), legume seeds (mung beans, peas, chickpea, lentil and soybeans), fruit seeds (almond flour) mushroom and fish powder (Wood, ; Lu et al , ; Martínez et al , ; Lu et al , ; Desai et al , ; Desai et al , ; Teterycz et al , ). Pasta products are also fortified with protein and high‐fibre components as well as omega‐3 fatty acids (Aravind et al , ; Foschia et al , ; Oliviero & Fogliano, ; Rodríguez De Marco et al , ). The competitiveness of pasta can be increased by using various vegetable additives as fresh or partially dried pulp, dry powder or dry concentrate (Rekha et al , ; Oliviero & Fogliano, ).…”

Section: Introductionmentioning

confidence: 99%

Application of vegetable concentrates and powders in coloured pasta production

Sobota

Wirkijowska

Zarzycki

2020

Int J of Food Sci Tech

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Vegetable concentrates and powders can be used in the process of pasta production as natural colouring components. The aim of the work was to investigate the effect of the addition of different vegetable components (powders and concentrates) on the colour, chemical composition, cooking and sensory quality of pasta. Tagliatelle was made from durum semolina substituted with 0%, 2%, 4%, 6% and 8% of beet powder (BP), beet concentrate (BC), carrot powder (CP), carrot concentrate (CC) and kale powder (KP). The addition of concentrates caused a greater change in the colour of the pasta (DE: 12.45-48.01) than the analogous addition of the powders (DE: 6.24-45.31); however, the colour of the products was unstable and less resistant to cooking. The incorporation of the vegetable powders induced a greater increase in the content of ash and total dietary fibre in the pasta than the addition of the concentrates.bc ¼ A bc Â dilution=1120 bx ¼ A bx Â dilution=750; and expressed in lg g À1 d.m: Carotenoids (car) and chlorophylls (chl a and b) were determined according to the method described by Vegetable components in pasta production A. Sobota et al. AE 0.19 d 23.37 AE 0.20 b 7.59 AE 0.34 b 4.54 AE 0.08 d 1.56 AE 0.09 b 4.98 AE 0.01 c 35.32 AE 0.46 b 19.66 AE 0.25 b 15.66 AE 0.21 a KP 60.91 AE 0.39 d À6.54 AE 0.10 f 18.01 AE 0.30 d 4.97 AE 0.10 c 29.3 AE 0.16 a 6.13 AE 0.06 a 12.45 AE 0.01 a 49.86 AE 0.27 a 35.54 AE 0.05 a 14.32 AE 0.32 b Mean value (n= 3) AE SD. Different letters (a-f) within the same column represent significant difference (P ≤ 0.05). Vegetable components in pasta production A. Sobota et al. ≤ 0.05). Different capital letters for L* a* b* and ΔE in the same row represent significant difference (P ≤ 0.05).

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“…Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) have a range of health benefits and need to be ingested through the diet since humans cannot synthesize eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6) and convert α-linolenic acid to ω-3 PUFAs (Colussi et al, 2007;Rodríguez De Marco, Steffolani, Martínez, & León, 2018). As a consequence, food industry has an increasing interest in developing ω-3 PUFAs enriched foods.…”

mentioning

confidence: 99%

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Bakry

Chen

Liang

2019

J Food Process Preserv

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Addition of peppermint oil slightly increased oxidative stability with noneffect on protein network. Microstructure of low‐fat set yogurts containing microemulsions showed a more compact and dense structure compared to control. Yogurt enriched with blended oil microemulsions was lower in viscosity than other samples with decreasing in firmness along storage time. The viscosity was increased with all yogurts enriched with carboxymethyl cellulose (CMC) and pullulan microemulsions. Fortification of low‐fat set yogurt samples with microemulsions of tuna oil and peppermint oil blend had a significant effect on the retention of docosahexaenoic acid and eicosapentaenoic acid. The microencapsulation process was an important factor to maintain somewhat on the stability of the color for yogurt, in addition to increase water holding capacity and to decrease syneresis during cold storage as well. Moreover, the microencapsulation process in collaboration with peppermint oil increased of sensory characteristics of yogurt, continued presence of mint flavor, and mask fishy flavor until the end of cold storage. Practical applications Dairy products are an excellent delivery vehicle for omega‐3 oils. Despite this, omeg‐3 oils are susceptible to oxidative deterioration, which causes not only “fishy” off‐flavors but also might lead to many health problems. The aim of this study was to develop a low‐fat set yogurt enriched with microemulsions of tuna oil only or with tuna oil–peppermint oil blend formed using whey protein isolate as emulsifier and CMC or pullulan as stabilizers. Also, to evaluate the potential impact of microencapsulation process and addition of peppermint oil on the physiochemical, microbiological, rheological, and sensorial characteristics of low‐fat set yogurt enriched with omega‐3 oil.

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The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation

Cited by 35 publications

References 36 publications

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Application of vegetable concentrates and powders in coloured pasta production

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

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