Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-05-20 DOI:10.1177/10820132241252218
Neeharika B, Vijayalaxmi K G, Shobha D
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Abstract

The germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7-8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.

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用罗勒籽丰富素食无麸质意大利面:烹饪质量、营养和抗氧化特性
发芽的丁香罗勒(Ocimum gratissimum)和甜罗勒(Ocimum basilicum)种子是膳食纤维、矿物质和抗氧化剂的有效来源,可作为功能性配料用于丰富无麸质面食。用发芽的丁香罗勒籽和甜罗勒籽分别替代 30% 和 15% 的无麸质面粉,研制出了感官评分可接受的丁香罗勒籽和甜罗勒籽混合面食。罗勒籽意大利面的烹饪时间(7-8 分钟)和烹饪损失(6%)较短,口感与对照组相似。由于罗勒籽面粉的替代率较高,丁香罗勒籽意大利面的烹饪质量、营养和抗氧化特性均优于甜罗勒籽意大利面。食用一份丁香罗勒籽意大利面(75 克)可分别满足久坐的成年男性和女性的膳食纤维(49%,58%)、蛋白质(15%,17%)、镁(18%,21%)、磷(22%,22%)、锰(28%,28%)和铜(28%,28%)的每日需要量。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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