Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour
The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are added in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effe...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia, Sede Medellín
2018-01-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
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| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/66210 |
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| author | Adriana Lucía Wahanik Durán Iramaia Angelica Neri-Numa Glaucia María Pastore Yoon Kil Chang Maria Teresa Pedrosa Silva Clerici |
| author_facet | Adriana Lucía Wahanik Durán Iramaia Angelica Neri-Numa Glaucia María Pastore Yoon Kil Chang Maria Teresa Pedrosa Silva Clerici |
| author_sort | Adriana Lucía Wahanik Durán |
| collection | DOAJ |
| description | The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are added in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three control pastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF. |
| first_indexed | 2024-12-23T13:01:28Z |
| format | Article |
| id | doaj.art-cdd94c8a473d4fe592e6db88992120e1 |
| institution | Directory Open Access Journal |
| issn | 0304-2847 2248-7026 |
| language | English |
| last_indexed | 2024-12-23T13:01:28Z |
| publishDate | 2018-01-01 |
| publisher | Universidad Nacional de Colombia, Sede Medellín |
| record_format | Article |
| series | Revista Facultad Nacional de Agronomía Medellín |
| spelling | doaj.art-cdd94c8a473d4fe592e6db88992120e12022-12-21T17:46:01ZengUniversidad Nacional de Colombia, Sede MedellínRevista Facultad Nacional de Agronomía Medellín0304-28472248-70262018-01-017118423843510.15446/rfna.v71n1.6621047315Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flourAdriana Lucía Wahanik Durán0Iramaia Angelica Neri-Numa1Glaucia María Pastore2Yoon Kil Chang3Maria Teresa Pedrosa Silva Clerici4Universidade Estadual de CampinasUNICAMPUniversidade Estadual de CampinasUniversidade Estadual de CampinasUniversidade Estadual de CampinasThe demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are added in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three control pastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF.https://revistas.unal.edu.co/index.php/refame/article/view/66210Clean-labelSpaghettiHealthinessAntioxidant capacity |
| spellingShingle | Adriana Lucía Wahanik Durán Iramaia Angelica Neri-Numa Glaucia María Pastore Yoon Kil Chang Maria Teresa Pedrosa Silva Clerici Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour Revista Facultad Nacional de Agronomía Medellín Clean-label Spaghetti Healthiness Antioxidant capacity |
| title | Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_full | Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_fullStr | Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_full_unstemmed | Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_short | Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_sort | turmeric curcuma longa l new application as source of fiber and antioxidants in pasta with whole wheat flour |
| topic | Clean-label Spaghetti Healthiness Antioxidant capacity |
| url | https://revistas.unal.edu.co/index.php/refame/article/view/66210 |
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