Artículo
Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
Giménez, María Alejandra
; Drago, Silvina Rosa
; Bassett, Maria Natalia
; Lobo, Manuel Oscar; Samman, Norma Cristina
Fecha de publicación:
02/2014
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
Dialyzability
,
Iron
,
Zinc
,
Protein Digestibility
,
Gluten Free
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Identificadores
Colecciones
Articulos(INSIBIO)
Articulos de INST.SUP.DE INVEST.BIOLOGICAS
Articulos de INST.SUP.DE INVEST.BIOLOGICAS
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
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
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