Study of the incorporation of microencapsulated chia oil in dry pasta

AGUSTÍN GONZÁLEZ; GABRIELA BORDÓN; MARIELA BUSTOS; KARINA CORDOVA-SALAZAR; FERNANDA QUIROGA; PABLO RIBOTTA; MARCELA MARTINEZ

Lisboa

Conferencia; II International Conference of la ValSe-Food Network; 2019

Red Chia-Link

The present work studied the effect of the incorporation into pasta of microencapsulated chia oil on the technological quality of dry pasta and oil quality. The addition of encapsulated chia oil did not alter the quality of pasta since no important variation was evidenced in optimal cooking time, cooking loss, water absorption and swelling index, in relation to control pasta. Moreover, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared to free oil-containing pasta), resulting in a safer product. The consumption of these healthy, safe and high-quality products represents an important contribution to diets.