Wheatgrass powder-enriched functional pasta: Techno-functional, phytochemical, textural, sensory, and structural characterization.

Autor: Bawa K; Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India., Brar JK; Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India., Singh A; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India., Gupta A; Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India., Kaur H; Research Fellow, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India., Bains K; Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India.
Jazyk: angličtina
Zdroj: Journal of texture studies [J Texture Stud] 2022 Aug; Vol. 53 (4), pp. 517-530. Date of Electronic Publication: 2022 Apr 12.
DOI: 10.1111/jtxs.12680
Abstrakt: The influence of semolina replacement with wheatgrass powder (WGP; 3%-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increased the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00 to 4.22 min but increased the cooking loss (2.83%-4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16-17.33 g/100 g), fiber (1.21-4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20-253.90 mg GAE/100 g to 47.41-202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while the greenness (-a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from scanning electron microscopy (SEM). Furthermore, the cooking of pasta results in a significant reduction in all the components in comparison to uncooked pasta. Fourier transform infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids, and chlorophyll in WGP-incorporated pasta. Overall acceptability scores of pastas with 9% WGP were found to have the highest (7.57), and with an increase in a further level of WGP, sensory scores decreased (6.55). Moreover, the principal component analysis also compliments the sensory results for 9% WGP-incorporated pasta.
(© 2022 Wiley Periodicals LLC.)
Databáze: MEDLINE
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