Use of Hibiscus sabdariffa by-Product to Enhance the Nutritional Quality of Pasta View Full Text


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Article Info

DATE

2022-09-26

AUTHORS

Diana K. Baigts-Allende, Alexa Pérez-Alva, Jorge C. Metri-Ojeda, Carolina Estrada-Beristain, Melissa A. Ramírez-Rodrigues, Anita Arroyo-Silva, Milena M. Ramírez-Rodrigues

ABSTRACT

PurposeSpent Hibiscus sabdariffa calyxes contain significant amounts of fiber, vitamins, minerals, and phenolic compounds, which can be used to enhance the nutritional quality of pasta. The objective of this study was to prepare pasta with different concentrations of Hibiscus sabdariffa by-product powder (HBP).MethodsSpent calyxes were dried and milled to obtain a powder incorporated into pasta in different concentrations (10–20% (w/w)). The chemical composition, mineral and vitamin content, amino acid and polyphenol profiles, color, and texture of the pasta samples were determined.ResultsThere were no significant differences in fat, protein, and carbohydrate content among all analyzed samples. The increase in HBP led to a significant increase in soluble, insoluble, and total dietary fiber, mineral content (Na, K, Mg, and P) and Vitamin C. However, Fe was higher in the control sample. HBP pasta showed significant decrease in lysine, histidine, sulfur and aromatic amino acids, contrary to threonine, alanine and asparagine which increased. Pasta with higher content of HBP showed a higher content of phenolic compounds, mainly gallic acid and anthocyanins like cyanidin 3-sambubioside. The control sample showed a higher hardness, which decreased with the increase of HBP, while changes in L*, a*, b*, Chroma, Hue and ΔE were observed among samples.ConclusionSpent Hibiscus sabdariffa calyxes can be used to prepare an enriched pasta, containing good proportion of fiber and nutritionally important minerals without compromising the content and quality of protein.Graphical Abstract More... »

PAGES

1-13

References to SciGraph publications

  • 2018-07-25. Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa) in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
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  • 2021-01-13. Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. in SCIENTIFIC REPORTS
  • 2018-12-06. Total, insoluble, and soluble dietary fiber intake and insulin resistance and blood pressure in adolescents in EUROPEAN JOURNAL OF CLINICAL NUTRITION
  • 2017-07-13. Spent coffee as a rich source of antioxidative compounds in FOOD SCIENCE AND BIOTECHNOLOGY
  • 2017-09-02. Roselle (Hibiscus sabdariffa) by-product as functional ingredient: effect of thermal processing and particle size reduction on bioactive constituents and functional, morphological, and structural properties in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • 2019-02-06. Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin in FOOD SCIENCE AND BIOTECHNOLOGY
  • 2019-06-27. Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2019-09-12. Storage and preservation of dry pasta into biodegradable packaging made from triticale flour in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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