Published
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour
Cúrcuma (Curcuma longa L.): nueva aplicación como fuente de fibra y antioxidantes en pasta con trigo de grano entero
Keywords:
Clean-label, Spaghetti, Healthiness, Antioxidant capacity (en)Rótulo limpio, Spaguetti, Saludable, Capacidad antioxidante (es)
The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both are
added in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three control
pastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF.
La demanda de alimentos saludables para la prevención de enfermedades no transmisibles ha aumentado, y los desarrollos incluyen ingredientes con efectos en la salud, como harina de trigo de grano entero y cúrcuma. Ambos son adicionados en el presente estudio como fuente de fibra y antioxidantes en pasta. El trabajo tuvo como objetivo evaluar el efecto de la adición de harina de cúrcuma en pasta con harina de trigo de grano entero y harina de trigo refinada, en su contenido de fibra y las propiedades
tecnológicas y antioxidantes. Para esto, se realizaron tres pastas control con trigo de grano entero entre 600 y 700 g kg-1. Adicionalmente, siete pastas de cúrcuma se prepararon de acuerdo con un diseño experimental lineal (22), con tres puntos centrales. Los análisis tecnológicos incluyeron test de cocción, color y textura. Un Análisis de Componentes Principales se realizó para seleccionar dos formulaciones para pruebas bromatológica y de capacidad antioxidante. Las pastas seleccionadas fueron CP3 (70 WGF: 30 RWF) y TP3 (5 g TF, 60 WGF: 40 RWF), que presentaron propiedades tecnológicas similares y alto contenido de fibra dietaria (74.3 g kg-1). TP3 presentó el mayor contenido de fenólicos totales
(534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 Trolox Equivalente (TE)), y ABTS (9.02 ± 0.58 g kg-1 TE), con alta retención de la capacidad antioxidante después de cocción. La harina de cúrcuma promovió el cambio en color de las pastas con WGF, acentuando la tonalidad amarilla y manteniendo las
propiedades de cocción; por tanto, es un ingrediente natural que confiere color y compuestos fenólicos en productos con WGF.
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