Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (<i>w</i>/<i>w<...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/589 |
| _version_ | 1797568736835665920 |
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| author | Adetiya Rachman Margaret A. Brennan James Morton Charles S. Brennan |
| author_facet | Adetiya Rachman Margaret A. Brennan James Morton Charles S. Brennan |
| author_sort | Adetiya Rachman |
| collection | DOAJ |
| description | The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (<i>w</i>/<i>w</i>). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta. |
| first_indexed | 2024-03-10T20:01:11Z |
| format | Article |
| id | doaj.art-495fc66cf72842c0a6f580ea43e56a14 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:01:11Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-495fc66cf72842c0a6f580ea43e56a142023-11-19T23:34:17ZengMDPI AGFoods2304-81582020-05-019558910.3390/foods9050589Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana FlourAdetiya Rachman0Margaret A. Brennan1James Morton2Charles S. Brennan3Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandThe effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (<i>w</i>/<i>w</i>). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.https://www.mdpi.com/2304-8158/9/5/589banana pastasoy protein isolateegg white proteindigestibilityamino acid |
| spellingShingle | Adetiya Rachman Margaret A. Brennan James Morton Charles S. Brennan Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour Foods banana pasta soy protein isolate egg white protein digestibility amino acid |
| title | Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour |
| title_full | Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour |
| title_fullStr | Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour |
| title_full_unstemmed | Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour |
| title_short | Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour |
| title_sort | effect of egg white protein and soy protein isolate addition on nutritional properties and in vitro digestibility of gluten free pasta based on banana flour |
| topic | banana pasta soy protein isolate egg white protein digestibility amino acid |
| url | https://www.mdpi.com/2304-8158/9/5/589 |
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