Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

MARTINEZ CRISTINA SUSANA

Cogent Food & Agriculture

Taylor & Francis Group

Año: 2016

2331-1932

o improve the nutritional and functional properties of pasta, breadwheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus(WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI)and carbohydrate and protein digestibility were determined in the resulting pasta.Squalene content was also measured, in view of the beneficial health properties ofthis compound.With the addition of 30% of WMAF, where the technological qualityof pasta remained acceptable, protein and fibre contents resulted in 23 and 50%higher than control pasta. Pasta presented a significant enrichment of squalenecontent at all levels of substitution with WMAF. In addition, all samples remainedin the range of low GI foods, and protein digestibility values were even higher thancontrol pasta.