Details

Autor(en) / Beteiligte

• Segura‐Campos, Maira Rubi
• García‐Rodríguez, Karem
• Ruiz‐Ruiz, Jorge Carlos
• Chel‐Guerrero, Luis
• Betancur‐Ancona, David

Titel

Effect of Incorporation of Hard‐to‐Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

Ist Teil von

• Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1159-1165

Ort / Verlag

Food & Nutrition Press

Erscheinungsjahr

2015

Link zum Volltext

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• The extensive protein hydrolysate of hard‐to‐cook bean (Phaseolus vulgaris L.) obtained with Alcalase/Flavourzyme (Novo Nordisk, Bagsvaerd, Denmark) sequential enzymatic system (AFH) was added to durum wheat semolina pasta at four concentrations (0%, 5%, 10% and 15%). The pastas were obtained using a Brabender 10 DN monoscrew extruder (Brabender GmbH & Co. KC, Duisburg, Germany), and extrusion conditions were 30C, 34% moisture content and 100 rpm screw speed. Addition of a hard‐to‐cook bean hydrolysate to semolina pasta produced improved changes in physical properties. Cooking time and diameter decreased, but weight loss increased as alcalase/flavourzyme hydolysate (AFH) inclusion levels increased. The addition of AFH did not affect pasta water sorption. The available starch/resistant starch ratio (3:5) was the same in both pastas (10% AFH and control). The 10% AFH treatment retained an adequate insoluble/soluble dietary fiber ratio. For this, consumption of the 10% AFH pasta could reduce caloric intake (approximately 6.5%) and increase the nutritional contribution of fiber, making this product a functional food. PRACTICAL APPLICATIONS: Protein hydrolysates with the lowest degree of hydrolysis (DH) that presented good functional properties can potentially be applied as ingredients or additives to many of food products. This paper reports the effect of incorporation of hard‐to‐cook bean (Phaseolus vulgaris L.) protein hydrolysate on physical properties and starch and dietary fiber components of semolina pasta. The 10% hydrolysate inclusion level allowed production of functional pasta with good physical properties, which would reduce caloric intake from starch and provide an adequate insoluble/soluble dietary fiber ratio.