Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

PIGNI, NATALIA B.; ARANIBAR, CAROLINA; MARTINEZ, MARCELA; AGUIRRE, ALICIA; RIBOTTA, PABLO; WUNDERLIN, DANIEL; BORNEO, RAFAEL

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2018 vol. 89 p. 381 - 381

0023-6438

asta 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 antioxidant activity (FRAP and DPPH) were analyzed. A sensory evaluation has been also performed. Our results demonstrate that the addition of PDCF improves the antioxidant capacity with respect to a non-supplemented pasta (0% PDCF). The acce