Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters

A. G. Cota-Gastélum; M. G. Salazar-García; A. Espinoza-López; L. M. Perez-Perez; F. J. Cinco-Moroyoqui; O. Martínez-Cruz; F. J. Wong-Corral; C. L. Del-Toro-Sánchez

doi:10.14674/IJFS-1355

Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters

A. G. Cota-Gastélum, M. G. Salazar-García, A. Espinoza-López, L. M. Perez-Perez, F. J. Cinco-Moroyoqui, O. Martínez-Cruz, F. J. Wong-Corral, C. L. Del-Toro-Sánchez^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

Quality parameters, antioxidant properties, in vitro digestion and consumer acceptance were determined in pasta prepared with chickpea and chia flours. Pastas fortified with chia and chickpea increased protein, fiber content, total phenols, and antioxidant capacity with respect to the control. More than 85% of the antioxidant capacity and over 90% of the phenolic compounds in cooked pasta were retained after in vitro digestion, which is considered high. Pasta prepared with 25% wheat semolina, 10% chia flour, and 65% chickpea flour has high quality parameters, phenol content, antioxidant capacity and consumer acceptance.

Original language	English
Pages (from-to)	626-643
Number of pages	18
Journal	Italian Journal of Food Science
Volume	31
Issue number	3
DOIs	https://doi.org/10.14674/IJFS-1355
State	Published - 2019

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Publisher Copyright:
© 2019 Chiriotti Editori. All rights reserved.

Keywords

Cicer arietinum
Pasta
Phenols
Salvia hispanica

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10.14674/IJFS-1355

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Cota-Gastélum, A. G., Salazar-García, M. G., Espinoza-López, A., Perez-Perez, L. M., Cinco-Moroyoqui, F. J., Martínez-Cruz, O., Wong-Corral, F. J., & Del-Toro-Sánchez, C. L. (2019). Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters. Italian Journal of Food Science, 31(3), 626-643. https://doi.org/10.14674/IJFS-1355

@article{94baf4731af04bd3b425421052f4aeaa,

title = "Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters",

abstract = "Quality parameters, antioxidant properties, in vitro digestion and consumer acceptance were determined in pasta prepared with chickpea and chia flours. Pastas fortified with chia and chickpea increased protein, fiber content, total phenols, and antioxidant capacity with respect to the control. More than 85% of the antioxidant capacity and over 90% of the phenolic compounds in cooked pasta were retained after in vitro digestion, which is considered high. Pasta prepared with 25% wheat semolina, 10% chia flour, and 65% chickpea flour has high quality parameters, phenol content, antioxidant capacity and consumer acceptance.",

keywords = "Cicer arietinum, Pasta, Phenols, Salvia hispanica",

author = "Cota-Gast{\'e}lum, {A. G.} and Salazar-Garc{\'i}a, {M. G.} and A. Espinoza-L{\'o}pez and Perez-Perez, {L. M.} and Cinco-Moroyoqui, {F. J.} and O. Mart{\'i}nez-Cruz and Wong-Corral, {F. J.} and Del-Toro-S{\'a}nchez, {C. L.}",

year = "2019",

doi = "10.14674/IJFS-1355",

language = "Ingl{\'e}s",

volume = "31",

pages = "626--643",

journal = "Italian Journal of Food Science",

issn = "1120-1770",

publisher = "Codon Publications",

number = "3",

}

Cota-Gastélum, AG, Salazar-García, MG, Espinoza-López, A, Perez-Perez, LM, Cinco-Moroyoqui, FJ , Martínez-Cruz, O , Wong-Corral, FJ & Del-Toro-Sánchez, CL 2019, 'Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters', Italian Journal of Food Science, vol. 31, no. 3, pp. 626-643. https://doi.org/10.14674/IJFS-1355

TY - JOUR

T1 - Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters

AU - Cota-Gastélum, A. G.

AU - Salazar-García, M. G.

AU - Espinoza-López, A.

AU - Perez-Perez, L. M.

AU - Cinco-Moroyoqui, F. J.

AU - Martínez-Cruz, O.

AU - Wong-Corral, F. J.

AU - Del-Toro-Sánchez, C. L.

PY - 2019

Y1 - 2019

N2 - Quality parameters, antioxidant properties, in vitro digestion and consumer acceptance were determined in pasta prepared with chickpea and chia flours. Pastas fortified with chia and chickpea increased protein, fiber content, total phenols, and antioxidant capacity with respect to the control. More than 85% of the antioxidant capacity and over 90% of the phenolic compounds in cooked pasta were retained after in vitro digestion, which is considered high. Pasta prepared with 25% wheat semolina, 10% chia flour, and 65% chickpea flour has high quality parameters, phenol content, antioxidant capacity and consumer acceptance.

AB - Quality parameters, antioxidant properties, in vitro digestion and consumer acceptance were determined in pasta prepared with chickpea and chia flours. Pastas fortified with chia and chickpea increased protein, fiber content, total phenols, and antioxidant capacity with respect to the control. More than 85% of the antioxidant capacity and over 90% of the phenolic compounds in cooked pasta were retained after in vitro digestion, which is considered high. Pasta prepared with 25% wheat semolina, 10% chia flour, and 65% chickpea flour has high quality parameters, phenol content, antioxidant capacity and consumer acceptance.

KW - Cicer arietinum

KW - Pasta

KW - Phenols

KW - Salvia hispanica

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U2 - 10.14674/IJFS-1355

DO - 10.14674/IJFS-1355

M3 - Artículo

AN - SCOPUS:85076496510

SN - 1120-1770

VL - 31

SP - 626

EP - 643

JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

IS - 3

ER -

Characterization of pasta with the addition of Cicer arietinum and Salvia hispanica flours on quality and antioxidant parameters

Abstract

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Keywords

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