Study of the incorporation of microencapsulated chia oil in dry pasta

GONZALES, AGUSTIN; BORDÓN, GABRIELA; BUSTOS, MARIELA CECILIA; CÓRDOVA, KARINA; QUIROGA, FERNANDA; RIBOTTA, PABLO D.; MARTINEZ, MARCELA

Lisbon

Congreso; II International conference of la ValSe-Food Network, V Symposium Chia-LINK; 2019

Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo

The growning interest in teh diet-health binomial has intensified the need for food that provides health benefits. Pasta is a traditional food, widely accepted due to its nutritional and sensory qualities. Dry pasta is also recognized as a good vehicle to incorporate beneficial and healthy ingredients due to teh ease of processing, low cost, long shelf-life and easy of cooking. On teh other hand, a diet rich in polyunsaturated fatty acids decreases the risk of developing cardiovascular diseases, cancer and metabolic syndrome. The development of w-3-rich dried pasta represents a great technological challenge given that they are foods that require processing conditions at high temperature and at relatively long storage time. Thus, the objective of the present work was to analyze teh effect of microencapsulated chia oil on techmological quality of dry pasta after its production, cooking and storage. The results showed that the addition of encapsulated chia oil did not alter the quality of pasta since no important variation was evidenced in optimal cooking time, cooking loss, water absorption and swelling index, in relation to control pasta. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared to free oil-containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effcet on oil, enhancing the effect of the microcapsules. The microencapsulation proved to be an effective technology that preserves oil quality in omega-3 rich pasta, as compared to free oil containing pasta.