Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

Detalhes bibliográficos
Autor(a) principal: Fradinho, Patrícia
Data de Publicação: 2020
Outros Autores: Oliveira, A., Dominguez, H., Torres, M.D., Sousa, Isabel, Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/22048
Resumo: The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population. This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature (220 °C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity. The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant activity, which can contribute to improve the offer of GF products in the market
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spelling Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extractautohydrolysisceliactotal phenolicsgluten-freepotatoThe potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population. This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature (220 °C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity. The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant activity, which can contribute to improve the offer of GF products in the marketElsevierRepositório da Universidade de LisboaFradinho, PatríciaOliveira, A.Dominguez, H.Torres, M.D.Sousa, IsabelRaymundo, Anabela2021-09-27T15:08:25Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22048engInnovative Food Science and Emerging Technologies 63 (2020) 102374https://doi.org/10.1016/j.ifset.2020.102374info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:51:36Zoai:www.repository.utl.pt:10400.5/22048Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:33.550731Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
title Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
spellingShingle Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
Fradinho, Patrícia
autohydrolysis
celiac
total phenolics
gluten-free
potato
title_short Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
title_full Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
title_fullStr Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
title_full_unstemmed Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
title_sort Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
author Fradinho, Patrícia
author_facet Fradinho, Patrícia
Oliveira, A.
Dominguez, H.
Torres, M.D.
Sousa, Isabel
Raymundo, Anabela
author_role author
author2 Oliveira, A.
Dominguez, H.
Torres, M.D.
Sousa, Isabel
Raymundo, Anabela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Fradinho, Patrícia
Oliveira, A.
Dominguez, H.
Torres, M.D.
Sousa, Isabel
Raymundo, Anabela
dc.subject.por.fl_str_mv autohydrolysis
celiac
total phenolics
gluten-free
potato
topic autohydrolysis
celiac
total phenolics
gluten-free
potato
description The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population. This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature (220 °C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity. The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant activity, which can contribute to improve the offer of GF products in the market
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-09-27T15:08:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/22048
url http://hdl.handle.net/10400.5/22048
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Innovative Food Science and Emerging Technologies 63 (2020) 102374
https://doi.org/10.1016/j.ifset.2020.102374
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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