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Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
- Aranibar, Carolina, Pigni, Natalia B., Martinez, Marcela, Aguirre, Alicia, Ribotta, Pablo, Wunderlin, Daniel, Borneo, Rafael
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 381-387
- 2,2-diphenyl-1-picrylhydrazyl, antioxidant activity, byproducts, color, dietary fiber, fiber content, flour, microstructure, oils, pasta, polyphenols, polyunsaturated fatty acids, processed foods, protein content, sensory evaluation, staple foods, texture, wheat
- Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is an ancient grain, that contains exceptional proportions of polyunsaturated fatty acids (ω-3/ω-6). After oil extraction, a residue, termed partially-deoiled chia flour (PDCF), high in protein content, dietary fiber, and phenolic compounds, remains as a by-product. The main goal of this work was to evaluate the nutritional and technological quality of pasta supplemented with PDCF at different proportions (2.5%, 5% and 10%). Parameters such as texture, color, microstructure, protein and fiber content, polyphenol content and antioxidant activity (FRAP and DPPH) were analyzed. A sensory evaluation has been also performed. Our results demonstrate that the addition of PDCF improves the antioxidant capacity with respect to a non-supplemented pasta (0% PDCF). The acceptance of pasta by semi-trained judges was also good. As a concluding remark, the study confirms the feasibility to introduce this food product, and also lead us to consider a profitable application of a by-product of the chia oil extraction process.