Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta
- Aranibar Vaca, Carolina
- Pigni, Natalia Belen
- Martinez, Marcela Lilian
- Aguirre, Alicia del Valle
- Ribotta, Pablo Daniel
- Wunderlin, Daniel Alberto
- Borneo Benista, Rafael
DOIAbstract
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 an...
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