Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500028 |
Resumo: | Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers. |
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Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetableora-pro-nobisnon-conventional food plantsensorial analysistagliatelleAbstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500028Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.35617info:eu-repo/semantics/openAccessSATO,RieCILLI,Lilian Pinheiro de LimaOLIVEIRA,Beatriz Ewert deMACIEL,Vinicius Borges VieiraVENTURINI,Anna CecíliaYOSHIDA,Cristiana Maria Pedrosoeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500028Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
title |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
spellingShingle |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable SATO,Rie ora-pro-nobis non-conventional food plant sensorial analysis tagliatelle |
title_short |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
title_full |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
title_fullStr |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
title_full_unstemmed |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
title_sort |
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable |
author |
SATO,Rie |
author_facet |
SATO,Rie CILLI,Lilian Pinheiro de Lima OLIVEIRA,Beatriz Ewert de MACIEL,Vinicius Borges Vieira VENTURINI,Anna Cecília YOSHIDA,Cristiana Maria Pedroso |
author_role |
author |
author2 |
CILLI,Lilian Pinheiro de Lima OLIVEIRA,Beatriz Ewert de MACIEL,Vinicius Borges Vieira VENTURINI,Anna Cecília YOSHIDA,Cristiana Maria Pedroso |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
SATO,Rie CILLI,Lilian Pinheiro de Lima OLIVEIRA,Beatriz Ewert de MACIEL,Vinicius Borges Vieira VENTURINI,Anna Cecília YOSHIDA,Cristiana Maria Pedroso |
dc.subject.por.fl_str_mv |
ora-pro-nobis non-conventional food plant sensorial analysis tagliatelle |
topic |
ora-pro-nobis non-conventional food plant sensorial analysis tagliatelle |
description |
Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500028 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500028 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.35617 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324260995072 |