Nutritional and Technological Quality of High Protein Pasta
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-pro...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/589 |
| _version_ | 1797541795233529856 |
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| author | Maria Cristina Messia Francesca Cuomo Luisa Falasca Maria Carmela Trivisonno Elisa De Arcangelis Emanuele Marconi |
| author_facet | Maria Cristina Messia Francesca Cuomo Luisa Falasca Maria Carmela Trivisonno Elisa De Arcangelis Emanuele Marconi |
| author_sort | Maria Cristina Messia |
| collection | DOAJ |
| description | Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and <i>Spirulina platensis</i>). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and <i>Spirulina platensis</i> showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality. |
| first_indexed | 2024-03-10T13:20:48Z |
| format | Article |
| id | doaj.art-ea408cc5d0be4c36bc0d004a438b9946 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:20:48Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ea408cc5d0be4c36bc0d004a438b99462023-11-21T10:03:40ZengMDPI AGFoods2304-81582021-03-0110358910.3390/foods10030589Nutritional and Technological Quality of High Protein PastaMaria Cristina Messia0Francesca Cuomo1Luisa Falasca2Maria Carmela Trivisonno3Elisa De Arcangelis4Emanuele Marconi5Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via F. De Sanctis snc, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via F. De Sanctis snc, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via F. De Sanctis snc, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via F. De Sanctis snc, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via F. De Sanctis snc, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via F. De Sanctis snc, 86100 Campobasso, ItalyPasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and <i>Spirulina platensis</i>). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and <i>Spirulina platensis</i> showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.https://www.mdpi.com/2304-8158/10/3/589pastaunconventional ingredientsnutritional valuecooking qualitylegumes<i>Spirulina Platensis</i> |
| spellingShingle | Maria Cristina Messia Francesca Cuomo Luisa Falasca Maria Carmela Trivisonno Elisa De Arcangelis Emanuele Marconi Nutritional and Technological Quality of High Protein Pasta Foods pasta unconventional ingredients nutritional value cooking quality legumes <i>Spirulina Platensis</i> |
| title | Nutritional and Technological Quality of High Protein Pasta |
| title_full | Nutritional and Technological Quality of High Protein Pasta |
| title_fullStr | Nutritional and Technological Quality of High Protein Pasta |
| title_full_unstemmed | Nutritional and Technological Quality of High Protein Pasta |
| title_short | Nutritional and Technological Quality of High Protein Pasta |
| title_sort | nutritional and technological quality of high protein pasta |
| topic | pasta unconventional ingredients nutritional value cooking quality legumes <i>Spirulina Platensis</i> |
| url | https://www.mdpi.com/2304-8158/10/3/589 |
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