INVESTIGADORES
LEON Alberto Edel
congresos y reuniones científicas
Título:
Use of alternative flours to improve nutritional quality of noodles
Autor/es:
MARTÍNEZ, C.S.; BUSTOS, M.C.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.
Lugar:
Madrid, Spain
Reunión:
Congreso; 13th ICC Cereal and Bread Congress. Cereals in the 21st century: present and future; 2008
Institución organizadora:
ICC International
Resumen:
Nutritional improvement of
pasta mainly involves increasing protein and dietary fiber (Marconi and Carcea,
2001). In the last years, different grains from durum
wheat have been used in production of particular kinds of pasta with healthy
characteristics (Chillo et al., 2007). The aim of this work was to
replace bread wheat flour with kañiwa, amaranth and soy flours to enhance
protein and fiber contents of pasta, thereby improving their nutritional
quality. Kañiwa flour (Ka), amaranth flour (Am) and defatted soy flour (So)
were substituted for a portion of bread wheat flour (BW), at levels of 15 and
30%, resulting Ka15, Ka30, Am15, Am30, So15 and So30 respectively. A BW flour
noodle was analyzed as Control sample. Noodles were prepared from 50 g of flour, 500 mg of salt
and water until appearance, sheeting and handling properties of noodle dough
was reach through trial and error. After reducing the thickness of noodle dough
sheet, it was cut through cutting rolls into strips approximately 2 mm wide and 15 cm long, and dried at 30ºC for 24 h. Ash, protein
and crude fiber of flours were determined. Also, optimum cooking time (OCT),
water absorption and cooking loss on cooked pasta were measured. Finally,
protein and dietary fiber on dry cooked pasta were analyzed. BW, Ka, Am and So flours
presented the following protein values: 13.1, 12.0, 18.6 and 45.4% (dry basis
(d.b) respectively; ash values: 1.00, 4.55, 3.32 and 6.99% d.b., respectively;
and crude fiber values: 0.3, 4.3, 3.3 and 4.2%, respectively. OCT resulted 7
min for Ka15 and Ka30, 10 min for Am15 and Am30, and 12 min for So15 and 11 min
for So30. As alternative flour was incorporated, water absorption and cooking
loss values increased compare to control sample, showing the negative effect of
those nontraditional flours on pasta quality. The addition of Am, So and Ka
flours increased protein and dietary fiber of samples. Protein content of Am15,
Am30, So15 and So30 incremented 10, 13, 27 and 66% respectively, compared to
control sample. Ka15 and Ka30 did not show higher protein content than control
sample due to the protein content of Ka flour was similar than BW flour.
Concerning dietary fiber, all samples showed higher values than the control
increasing 22, 65, 4, 20, 55 and 103% for Ka15, Ka30, Am15, Am30, So15 and
So30, respectively. Even though alternative flours negatively affected noodle
quality, acceptable cooking quality parameters were obtained at 15 and 30%
substitution level, increasing protein and dietary fiber of pasta and
consequently their nutritional value.