PASTAS ELABORATION WITH IMPROVED NUTRITIONAL QUALITY THANKS TO THE INCORPORATION OF ALTERNATIVE FLOURS AND DIETARY FIBER

BUSTOS, MARIELA C.; MARTINEZ, CRISTINA S.; PEREZ, GABRIELA T.

Congreso; Conferencia en el Simposio y Exhibición de Bioingredientes de Latinoamérica SEBLA. II Conferencia Latinoamericana de Cereales ICC 2011; 2011

The special characteristics and compositional qualities of pasta have placed it in an important position in modern societies daily diets: easy to cook and store, low glycemic food product, low sodium content, cholesterol-free fat, and a rich source of complex carbohydrates (Chillo et al, 2008). Although pasta is traditionally manufactured using only wheat flour, it is possible to use other flours and ingredients to produce specifically labeled blended pasta. Formulating pasta with healthy characteristics as high protein and dietary fibre content produces modifications that may cause many problems in the quality of the final product. The aim of this study was to develop pasta with functional properties, good cooking quality and acceptable sensory attributes. Laminated pasta was obtained partially replacing wheat flour by soy or amaranth flour with the purpose of improving their protein quality and increasing antioxidant properties. On the other hand, dietary fibre enriched pasta was produced by incorporation of resistant starch (RS) and oat fibre (OF). Cooking properties, amylose losses, colour and texture were measured. The nutritional quality of enriched pasta was evaluated by protein, isoflavone, squalene and total dietary fibre content. An in vitro digestion and sensory analysis of pasta were performed in order to estimate glycemic index and organoleptic quality. According to sensorial and textural analysis and cooking quality parameters the maximum of 30% and 40% substitution levels were established for amaranth and soy flours respectively. Amaranth fortified pasta can be considered source of protein, with a good balance of essential aminoacids, and reach in squalene. Soy supplemented pasta (40% soy flour) provide 6.31 g protein and 19.4 mg isoflavone per portion and it can be labeled as healthy food (FDA). Regarding to fibre enriched pasta, cooking properties and firmness were not significantly affected by 10% RS (type II and IV) addition, so it is possible to elaborate pasta with acceptable cooking and sensory quality by adding 10% RS - and covering 50% of DRI, approximately. The lower glycemic index was obtained with addition of RSIV and RSII at 7.5% and 10%. Soy and amaranth flours, resistant starch and oat bran are good alternatives to produce nutritionally enhanced pasta. A multidisciplinary and integrated approach is now necessary for optimum pasta design, in order to be able to control digestion and nutrient absorption through the food structure. This implies that food should no longer be regarded as a simple source of essential nutrients but instead as an assembly of macromolecules forming a complex structure resulting from structural modifications occurring during the manufacturing process.