Journal
FOOD CHEMISTRY
Volume 194, Issue -, Pages 637-642Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.08.086
Keywords
Antioxidant activity; Carob flour; Fortification; Expected glycemic index; In vitro digestibility; Pasta; Sensory attributes
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This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. (C) 2015 Elsevier Ltd. All rights reserved.
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