Study of the incorporation of native and microencapsulated chia seed oil on pasta properties

GONZÁLEZ, AGUSTÍN; BORDÓN, MARÍA GABRIELA; BUSTOS, MARIELA C.; CÓRDOVA SALAZAR, KARINA L.; RIBOTTA, PABLO D.; MARTÍNEZ, MARCELA L.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0950-5423

The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking qualityof dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variationswere determined in cooking parameters as optimal cooking time, cooking loss and texture of cooked pastawith the incorporation of the encapsulated oil, but significant differences were determined in uncooked pastatexture and variables that describe water interaction, such as water absorption and swelling index. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effectand preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared with free oil-containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effect on oil, enhancing the effect of the microcapsules.Microencapsulation proved to be an effective technology that preserves oil quality in x-3 rich pasta.