Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile
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Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta : enhanced nutritional profile. / Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K.
In: Journal of the Science of Food and Agriculture, Vol. 102, No. 12, 2022, p. 5000–5010.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta
T2 - enhanced nutritional profile
AU - Hoehnel, Andrea
AU - Bez, Jürgen
AU - Petersen, Iben L.
AU - Amarowicz, Ryszard
AU - Juśkiewicz, Jerzy
AU - Zannini, Emanuele
AU - Arendt, Elke K.
PY - 2022
Y1 - 2022
N2 - BACKGROUND: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high-protein hybrid pasta (HPHP) formulation in which a combination of three high-protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. RESULTS: The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non-wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio (in vivo) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality. CONCLUSION: This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets.
AB - BACKGROUND: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high-protein hybrid pasta (HPHP) formulation in which a combination of three high-protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. RESULTS: The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non-wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio (in vivo) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality. CONCLUSION: This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets.
KW - antinutritional compounds
KW - buckwheat
KW - faba bean
KW - lupin
KW - plant protein
KW - protein quality
U2 - 10.1002/jsfa.11015
DO - 10.1002/jsfa.11015
M3 - Journal article
C2 - 33314156
AN - SCOPUS:85098262555
VL - 102
SP - 5000
EP - 5010
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 12
ER -
ID: 255042944