Foods (Jul 2019)

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

  • Vicente Espinosa-Solis,
  • Paul Baruk Zamudio-Flores,
  • Juan Manuel Tirado-Gallegos,
  • Salvador Ramírez-Mancinas,
  • Guadalupe Isela Olivas-Orozco,
  • Miguel Espino-Díaz,
  • María Hernández-González,
  • Verónica Graciela García-Cano,
  • Olalla Sánchez-Ortíz,
  • José Juan Buenrostro-Figueroa,
  • Ramiro Baeza-Jiménez

DOI
https://doi.org/10.3390/foods8080299
Journal volume & issue
Vol. 8, no. 8
p. 299

Abstract

Read online

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.

Keywords