Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta

Madenci A. B.; Bilgicli N.; Turker S.

摘要

In this study, different sources of antioxidant (flaxseed, black cumin and pomegranate seed) and dietary fibre (wheat fibre, oat fibre and barley fibre) were used in fresh and dry pasta formulation to improve functional properties of pasta. Antioxidant (5%) and dietary fibre (15%) sources were replaced with wheat semolina in pasta formulation. These functional ingredients both individually and in combinations were used to create nine different pasta formulations. Control fresh and dry pasta were prepared using wheat semolina. The effect of different ingredients and drying process on some physical (colour values, cooking properties and firmness), chemical (ash, protein, fat, total dietary fibre, antioxidant activity, total phenolic, phytic acid and mineral matter contents) and sensory properties of pasta were determined. Antioxidant activity, total phenolic and phytic acid contents were also determined in the raw and cooked form of fresh and dry pasta. Colour values (L* and b*) and sensory properties of fresh pasta were found superior in comparison to dry pasta. Drying process did not affect the antioxidant activity and total phenolic contents of raw pasta, on the other hand phytic acid content decreased significantly (P& 0.05) with drying application. Fresh pasta containing oat fibre and pomegranate seed has the highest antioxidant activity and total phenolic content in both raw and cooked form. In fresh pasta, combination of dietary fibres and antioxidant sources resulted in the greatest increments with respect to Ca, Fe, K, Mg, P and Zn contents, followed by the sources of oat and barley fibres. Combinations of antioxidant and dietary fibre improved the chemical and nutritional properties of pasta samples whereas black cumin had the most negative effect on the sensory quality of pasta despite its high antioxidant capacity.

机译：在这项研究中,不同来源的抗氧化剂(亚麻籽,黑孜然和石榴籽)膳食纤维(小麦纤维、燕麦纤维和大麦纤维)是用于新鲜和干面条制定改善的功能属性意大利面。来源是小麦粗面粉所取代面食配方。可以单独使用,也可以结合使用创建九个不同面配方。控制新鲜和干意大利面准备使用小麦粗面粉。身体成分和干燥过程(颜色值、烹饪属性和坚定),化学(灰分、蛋白质、脂肪、膳食纤维,抗氧化活性、总酚、植酸和矿物质含量)和感官意大利面确定的属性。活动,总酚和植酸含量生的和熟的形式也决定新鲜和干面条。和感官特性的新鲜面条被发现优越的相比干意大利面。过程并不影响抗氧化活性原料意大利面,和总酚含量另一方面植酸含量降低明显(P&肝移植;应用程序。石榴种子最高的抗氧化剂生活动和总酚含量和煮熟的形式。膳食纤维和抗氧化剂来源在最大的增量对Ca,铁、钾、镁、磷、锌含量,其次是燕麦和大麦纤维的来源。抗氧化剂和膳食纤维改善了化学和营养面食的属性样品而黑孜然最负面的影响面条的感官质量,尽管其抗氧化能力高。

Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta

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