In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Abstract

Hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate obtained with Alcalase®-Flavourzyme® sequential enzymatic system was added to durum wheat semolina pasta at three concentrations (0, 5 and 10%). The hydrolysate had an extensive degree of hydrolysis (40.39%), and exhibited angiotensin I-converting enzyme (ACE) inhibitory activity (IC50 = 5.46 mg protein/mL) and antioxidant activity (TEAC = 24.11 mM/mg protein). The pastas containing 5 and 10% hydrolysate had adequate physical characteristics similar to the control pasta (100% semolina). Bioactivity remained in the pasta containing hydrolysate: ACE inhibition of 10.88% in the 5% treatment and 17.0% in the 10% treatment; TEAC values of 26.27 mM/mg protein in the 5% treatment and 31.42 mM/mg protein in the 10% treatment. Nutritional parameters and sensory scores indicated the best replacement level to be 10% hydrolysate. Addition of a hard-to-cook bean hydrolysate to semolina pasta produced improved nutritional value without significantly affecting sensory properties.

Keywords

• Pasta
• Hard-to-cook bean
• Enzymatic hydrolysis
• Bioactivities
• Extrusion
• Nutrimental properties