A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
Bello-Perez, Luis A. ; Santana-Galeana, Reyna S. ; Flores-Silva, Pamela C. and Tovar, Juscelino LU
(2024)
In Journal of Cereal Science
118.
- Abstract
The objective of this work was to produce a gluten-containing food matrix (pasta) rich in dietary fiber (DF), polyphenols, and antioxidant activity, through partial substitution with a dry flour from decocted Hibiscus sabdariffa L. calyces. The food matrix was made by mixing semolina (75%) and decocted calyces flour (25%) (S75–HF25), and its proximate composition, polyphenols content, antioxidant capacity, and starch hydrolysis rate were evaluated. The dietary fiber (DF) content (18.7 g/100g, dry basis, db) in the S75–HF25 pasta was markedly higher than in semolina control pasta (5.0 g/100g, db). Cooking the S75–HF25 pasta decreased the extractable polyphenols content and antioxidant capacity measured with DPPH, while enhancing the ABTS... (More)
The objective of this work was to produce a gluten-containing food matrix (pasta) rich in dietary fiber (DF), polyphenols, and antioxidant activity, through partial substitution with a dry flour from decocted Hibiscus sabdariffa L. calyces. The food matrix was made by mixing semolina (75%) and decocted calyces flour (25%) (S75–HF25), and its proximate composition, polyphenols content, antioxidant capacity, and starch hydrolysis rate were evaluated. The dietary fiber (DF) content (18.7 g/100g, dry basis, db) in the S75–HF25 pasta was markedly higher than in semolina control pasta (5.0 g/100g, db). Cooking the S75–HF25 pasta decreased the extractable polyphenols content and antioxidant capacity measured with DPPH, while enhancing the ABTS + antioxidant value. The cooked pasta showed an “as eaten” DF content of 34.7 g/100g, which was higher than in semolina pasta (6.7 g/100g). The starch hydrolysis rate of the composite pasta was reduced compared to the semolina pasta. The resistant starch content in the composite pasta was around 60% higher than the semolina pasta. The high DF content in the decocted calyces of Hibiscus sabdariffa L. helps to retain the polyphenol content and antioxidant capacity in the cooked pasta food matrix.
(Less)
- author
- Bello-Perez, Luis A.
; Santana-Galeana, Reyna S.
; Flores-Silva, Pamela C.
and Tovar, Juscelino
LU
- organization
- publishing date
- 2024-06-28
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Hibiscus sabdariffa flour, Pasta, Polyphenols, Starch digestibility
- in
- Journal of Cereal Science
- volume
- 118
- article number
- 103963
- pages
- 6 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85196499709
- ISSN
- 0733-5210
- DOI
- 10.1016/j.jcs.2024.103963
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 Elsevier Ltd
- id
- 5bfb1427-0756-4428-b2ae-c6e8132e3fb6
- date added to LUP
- 2024-06-30 00:15:05
- date last changed
- 2024-08-07 14:24:07
@article{5bfb1427-0756-4428-b2ae-c6e8132e3fb6,
abstract = {{<p>The objective of this work was to produce a gluten-containing food matrix (pasta) rich in dietary fiber (DF), polyphenols, and antioxidant activity, through partial substitution with a dry flour from decocted Hibiscus sabdariffa L. calyces. The food matrix was made by mixing semolina (75%) and decocted calyces flour (25%) (S75–HF25), and its proximate composition, polyphenols content, antioxidant capacity, and starch hydrolysis rate were evaluated. The dietary fiber (DF) content (18.7 g/100g, dry basis, db) in the S75–HF25 pasta was markedly higher than in semolina control pasta (5.0 g/100g, db). Cooking the S75–HF25 pasta decreased the extractable polyphenols content and antioxidant capacity measured with DPPH, while enhancing the ABTS + antioxidant value. The cooked pasta showed an “as eaten” DF content of 34.7 g/100g, which was higher than in semolina pasta (6.7 g/100g). The starch hydrolysis rate of the composite pasta was reduced compared to the semolina pasta. The resistant starch content in the composite pasta was around 60% higher than the semolina pasta. The high DF content in the decocted calyces of Hibiscus sabdariffa L. helps to retain the polyphenol content and antioxidant capacity in the cooked pasta food matrix.</p>}},
author = {{Bello-Perez, Luis A. and Santana-Galeana, Reyna S. and Flores-Silva, Pamela C. and Tovar, Juscelino}},
issn = {{0733-5210}},
keywords = {{Hibiscus sabdariffa flour; Pasta; Polyphenols; Starch digestibility}},
language = {{eng}},
month = {{06}},
publisher = {{Elsevier}},
series = {{Journal of Cereal Science}},
title = {{A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted <i>Hibiscus </i>calyces}},
url = {{http://dx.doi.org/10.1016/j.jcs.2024.103963}},
doi = {{10.1016/j.jcs.2024.103963}},
volume = {{118}},
year = {{2024}},
}