AUTHOR=Bello-Pérez Luis A. , Cabello-Vazquez Jesus A. , Carmona-Garcia Roselis- , Patiño-Rodriguez Omar , Alvarez-Ramirez Jose 

TITLE=Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour

JOURNAL=Frontiers in Food Science and Technology

VOLUME=Volume 2 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2022.881714

DOI=10.3389/frfst.2022.881714

ISSN=2674-1121

ABSTRACT=Three formulations of semolina pasta supplemented with 50% amaranth flour were studied. Amaranth flour increased protein from 11.7 g/100 g to about 14.0 g/100, dietary fiber from 6.8 g/100 g to about 8.0-10.0 g/100 g. Native amaranth flour deteriorated the texture of cooked pasta by increasing hardness from 15.7 N to 52.8 N and reducing cohesiveness from 0.71 to 0.55. Amaranth flour with 50% and 100% gelatinization degree was explored to reduce the adverse effects of native amaranth flour. The gelatinized amaranth flour mimicked the texture of semolina pasta, although cooking loss increased from 3.3 g/100 g to about 9.2 g/100 g, and the water absorption showed a marked reduction from 116.4% to about 80.0-84.0%. The in vitro starch digestibility was similar for pasta made with semolina and pasta containing gelatinized starch, although pasta made with native amaranth flour decreased from 95% to 85%. Overall, the results showed that amaranth flour offered advantages and drawbacks for pasta formulation with improved nutritional features.