Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
Eduardo Enrique Valdez-Meza,
Anabela Raymundo,
Oscar Gerardo Figueroa-Salcido,
Giovanni Isaí Ramírez-Torres,
Patrícia Fradinho,
Sonia Oliveira,
Isabel de Sousa,
Miroslava Suárez-Jiménez,
Feliznando Isidro Cárdenas-Torres,
Alma Rosa Islas-Rubio,
Guillermo Rodríguez-Olibarría,
Noé Ontiveros,
Francisco Cabrera-Chávez
Affiliations
Eduardo Enrique Valdez-Meza
Department of Research and Food Science, University of Sonora, Hermosillo, Sonora 1658, Mexico
Anabela Raymundo
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Oscar Gerardo Figueroa-Salcido
Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico
Giovanni Isaí Ramírez-Torres
Department of Chemical and Biological Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico
Patrícia Fradinho
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Sonia Oliveira
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Isabel de Sousa
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Miroslava Suárez-Jiménez
Department of Research and Food Science, University of Sonora, Hermosillo, Sonora 1658, Mexico
Feliznando Isidro Cárdenas-Torres
Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico
Alma Rosa Islas-Rubio
Research Center for Food and Development, Hermosillo, Sonora 83000, Mexico
Guillermo Rodríguez-Olibarría
Department of Research and Food Science, University of Sonora, Hermosillo, Sonora 1658, Mexico
Noé Ontiveros
Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, University of Sonora, Navojoa, Sonora 85880, Mexico
Francisco Cabrera-Chávez
Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico
Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This effect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
