STUDY OF THE INCORPORATION OF MICROENCAPSULATED CHIA OIL IN DRY PASTA

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

Lisboa

Conferencia; II International Conference of la ValSe-Food Network - V Symposium chia - link; 2019

The growing interest in the 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 ease of processing, low cost, long shelf-life and easy cooking. On the other hand, a diet rich in polyunsaturated fatty acids decreases the risk of developing cardiovascular diseases, cancer and metabolic syndrome. The development of ω-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 the effect of microencapsulated chia oil on technological 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 effect 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. Acknowledgments. This work was supported by grant IaValSe-Food-CYTED (Ref. 119RT0567), CONICET (PIP-11220120100184), Fondo para la Investigación Científica y Tecnológica (FONCyT, BID PICT 2014-2283) and SeCyT-UNC (05/M287 and 411/18).