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Squash pulp as a source of carotenoids and dietary fiber in dried handmade spaghetti
Pulpa de calabaza como fuente de carotenoides y fibra dietética en espagueti artesanal seco
DOI:
https://doi.org/10.15446/rfnam.v77n2.107321Keywords:
Antioxidants, Cooking quality, Drying, Spaghetti, Squash pulp, Texture (en)Antioxidantes, Calidad de cocción, Secado, Espagueti, Pulpa de calabaza, Textura (es)
The aim of this study was to evaluate the effect of different levels of dehydrated squash pulp (DSP) (0, 5, 10, 15, and 25 g·100 g-1 of flour) and drying temperatures (50 and 60 °C) on the quality characteristics of spaghetti, i.e., dietary fiber, total carotenoid content, color, cooking quality, texture parameters, and sensory acceptance. The results showed that DSP has a total carotenoid content of 44.42 to 277.90 µg·g-1 and fiber content of 2.45 to 12.40 g·100 g-1. Additionally, the DSP level decreased the cooking time, increased the loss of solids, and generated a decrease in the fracture, hardness, and elasticity of the spaghetti. Furthermore, the increase from 50 to 60 °C in the drying temperature increased the content of carotenoids up to 6.4%, improving the texture properties while not significantly affecting the cooking quality. The spaghetti formulations containing 5 and 10 g·100 g-1 of DSP resulted in improved sensory acceptance. It was possible to develop a new spaghetti type by adding dehydrated squash pulp with better nutritional characteristics such as high dietary fiber content and antioxidants.
El objetivo de este estudio fue evaluar el efecto de diferentes niveles de pulpa de calabaza deshidratada (DSP) (0, 5, 10, 15 y 25 g·100 g-1 de harina) y temperaturas de secado (50 y 60 °C) sobre las características de calidad de los espaguetis, fibra dietética, contenido total de carotenoides, color, calidad de cocción, parámetros de textura y aceptación sensorial. Los resultados mostraron que la DSP tiene un contenido de carotenoides totales de 44,42 a 277,90 µg g-1 y contenido de fibra de 2,45 a 12,40 g·100 g-1. El nivel de DSP disminuyó el tiempo de cocción, aumentó la pérdida de sólidos y generó una disminución en la fractura, dureza y elasticidad de los espaguetis. Además, el aumento de 50 a 60 °C en la temperatura de secado incrementó el contenido de carotenoides hasta 6,40%. Mejoró las propiedades de textura sin afectar significativamente la calidad de cocción. Las formulaciones de espagueti que contenían 5 y 10 g de DSP 100 g-1 resultaron en mejor aceptación sensorial. Se logró desarrollar una nueva formulación de espaguetis adicionando pulpa de calabaza deshidratada con mejores características nutricionales como alto contenido de fibra dietética y antioxidantes.
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