Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/18271 |
Resumo: | Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions |
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Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive propertiesamaranth proteinpastasensory evaluationhypertensionfunctional foodBackground: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditionsMDPIRepositório da Universidade de LisboaValdez-Meza, Eduardo EnriqueRaymundo, AnabelaFigueroa-Salcido, Oscar GerardoRamírez-Torres, Giovanni IsaíFradinho, PatríciaOliveira, SóniaSousa, Isabel2019-09-04T10:10:40Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/18271engFoods 2019, 8, 28210.3390/foods8080282info: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:RCAAP2023-03-06T14:47:52Zoai:www.repository.utl.pt:10400.5/18271Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:03:20.875332Repositório 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 |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
title |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
spellingShingle |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties Valdez-Meza, Eduardo Enrique amaranth protein pasta sensory evaluation hypertension functional food |
title_short |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
title_full |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
title_fullStr |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
title_full_unstemmed |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
title_sort |
Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties |
author |
Valdez-Meza, Eduardo Enrique |
author_facet |
Valdez-Meza, Eduardo Enrique Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
author_role |
author |
author2 |
Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Valdez-Meza, Eduardo Enrique Raymundo, Anabela Figueroa-Salcido, Oscar Gerardo Ramírez-Torres, Giovanni Isaí Fradinho, Patrícia Oliveira, Sónia Sousa, Isabel |
dc.subject.por.fl_str_mv |
amaranth protein pasta sensory evaluation hypertension functional food |
topic |
amaranth protein pasta sensory evaluation hypertension functional food |
description |
Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-04T10:10:40Z 2019 2019-01-01T00:00:00Z |
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/10400.5/18271 |
url |
http://hdl.handle.net/10400.5/18271 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Foods 2019, 8, 282 10.3390/foods8080282 |
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 |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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 |
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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 |
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