Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta

被引：4

作者：

Malhotra, Nancy ^{[1
]}

Sharma, Savita ^{[1
]}

Sahni, Prashant ^{[2
]}

Singh, Baljit ^{[1
]}

Sharma, Sat Pal ^{[3
]}

机构：

[1] Punjab Agr Univ, Dept Food Sci & Technol, Ludhiana 141004, Punjab, India

[2] Agr Univ, Coll Dairy & Food Technol, Jodhpur 342304, Rajasthan, India

[3] Punjab Agr Univ, Dept Vegetable Sci, Ludhiana 141004, Punjab, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 168卷

关键词：

Specialty pasta; Sweet potato; Functionality; Bioactive constituents; COOKING QUALITY; RICE FLOUR; EXTRUSION; SPAGHETTI; PROTEIN;

D O I：

10.1016/j.lwt.2022.113886

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Specialty pasta was prepared by incorporating sweet potato flour (20-40%) and mash (8-24%) and evaluated for its nutritional composition, bioactive constituents, pasting profile, functional properties, cooking quality, in-vitro starch digestibility and structural characteristics. Incorporation of sweet potato flour (20-40%) and mash enhanced the pasting properties. Low in-vitro starch digestibility was observed for sweet potato mash pasta. The incorporation of sweet potato flour and mash improved the functional properties of pasta. Addition of sweet potato flour resulted in maximum increase in total phenols (2.52-2.76 GAE mg/g) and flavonoids (19.37-24.48 QE mg/100g) with consequential increase in the beta-carotene content (2.37-2.58 mg/100g) and DPPH radical scavenging activity (26.60-29.56%). Supplementation of 30% flour and 16% mash was highly acceptable for the formulation of specialty pasta. FTIR analysis revealed structural changes and showed the presence of carbonyl compounds in the specialty pasta. Supplemented pasta also maintained high acceptability during the storage period of 5 months.

引用

页数：7