Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour
The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both areadded in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effec...
- Autores:
-
Wahanik Durán, Adriana Lucía
Neri-Numa, Iramaia Angelica
Pastore, Glaucia María
Kil Chang, Yoon
Pedrosa Silva Clerici, Maria Teresa
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/65965
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/65965
http://bdigital.unal.edu.co/66988/
- Palabra clave:
- 63 Agricultura y tecnologías relacionadas / Agriculture
Clean-label
Spaghetti
Healthiness
Antioxidant capacity
Rótulo limpio
Spaguetti
Saludable
Capacidad antioxidante
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| spellingShingle |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour 63 Agricultura y tecnologías relacionadas / Agriculture Clean-label Spaghetti Healthiness Antioxidant capacity Rótulo limpio Spaguetti Saludable Capacidad antioxidante |
| title_short |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_full |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_fullStr |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_full_unstemmed |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| title_sort |
Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour |
| dc.creator.fl_str_mv |
Wahanik Durán, Adriana Lucía Neri-Numa, Iramaia Angelica Pastore, Glaucia María Kil Chang, Yoon Pedrosa Silva Clerici, Maria Teresa |
| dc.contributor.author.spa.fl_str_mv |
Wahanik Durán, Adriana Lucía Neri-Numa, Iramaia Angelica Pastore, Glaucia María Kil Chang, Yoon Pedrosa Silva Clerici, Maria Teresa |
| dc.subject.ddc.spa.fl_str_mv |
63 Agricultura y tecnologías relacionadas / Agriculture |
| topic |
63 Agricultura y tecnologías relacionadas / Agriculture Clean-label Spaghetti Healthiness Antioxidant capacity Rótulo limpio Spaguetti Saludable Capacidad antioxidante |
| dc.subject.proposal.spa.fl_str_mv |
Clean-label Spaghetti Healthiness Antioxidant capacity Rótulo limpio Spaguetti Saludable Capacidad antioxidante |
| description |
The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both areadded in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three controlpastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF. |
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2018 |
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2018-01-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-03T01:14:32Z |
| dc.date.available.spa.fl_str_mv |
2019-07-03T01:14:32Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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ISSN: 2248-7026 |
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https://repositorio.unal.edu.co/handle/unal/65965 |
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http://bdigital.unal.edu.co/66988/ |
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ISSN: 2248-7026 |
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https://repositorio.unal.edu.co/handle/unal/65965 http://bdigital.unal.edu.co/66988/ |
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spa |
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spa |
| dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/refame/article/view/66210 |
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Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín Revista Facultad Nacional de Agronomía Medellín |
| dc.relation.references.spa.fl_str_mv |
Wahanik Durán, Adriana Lucía and Neri-Numa, Iramaia Angelica and Pastore, Glaucia María and Kil Chang, Yoon and Pedrosa Silva Clerici, Maria Teresa (2018) Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour. Revista Facultad Nacional de Agronomía Medellín, 71 (1). pp. 8423-8435. ISSN 2248-7026 |
| dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Wahanik Durán, Adriana Lucía481609fb-a9ac-4ddd-98db-4e031baa3a5d300Neri-Numa, Iramaia Angelica403b9ef2-ed8e-4562-a501-52dc2dac54a8300Pastore, Glaucia María081ac08e-36c1-49e4-a7bf-912f1cc82dbc300Kil Chang, Yoon9a69ea87-e7f2-4874-8c52-0a064c40f61b300Pedrosa Silva Clerici, Maria Teresaeba9ce3e-3760-40c5-bc25-6b0de1bac1603002019-07-03T01:14:32Z2019-07-03T01:14:32Z2018-01-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/65965http://bdigital.unal.edu.co/66988/The demand of healthy foods for preventing non-communicable diseases has increased, and developments include ingredients with health effects, such as whole grain wheat and turmeric. Both areadded in the present study as source of fiber and antioxidants in pasta. This work aimed to evaluate the effect of the addition of turmeric flour in pasta containing whole grain wheat flour and refined wheat flour on its fiber content, and technological and antioxidant properties. For this, there were made three controlpastas with grain wheat flour ranging between 600 and 700 g kg-1. Additionally, seven turmeric pastas were prepared according to a linear experimental design (22), with three central points. Technological analyses included cooking test, color and texture measurement. A Principal Components Analysis was performed for selecting two formulations for further proximate and antioxidant capacities tests. The selected formulations were CP3 (70 WGF: 30 RWF) and TP3 (5 g TF, 60 WGF: 40 RWF), which presented similar technological properties and high average dietary fiber (74.3 g kg-1 ). TP3 presented the highest total phenolics content (534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 of Trolox Equivalent (TE), and ABTS (9.02 ± 0.58 g kg-1 of TE), with high retention of antioxidant capacity after cooking. TF promoted the color modification in pastas with WGF, accentuating yellow color, while keeping the cooking properties; it is therefore a natural ingredient that confers color and phenolic compounds in products containing WGF.La demanda de alimentos saludables para la prevención de enfermedades no transmisibles ha aumentado, y los desarrollos incluyen ingredientes con efectos en la salud, como harina de trigo de grano entero y cúrcuma. Ambos son adicionados en el presente estudio como fuente de fibra y antioxidantes en pasta. El trabajo tuvo como objetivo evaluar el efecto de la adición de harina de cúrcuma en pasta con harina de trigo de grano entero y harina de trigo refinada, en su contenido de fibra y las propiedadestecnológicas y antioxidantes. Para esto, se realizaron tres pastas control con trigo de grano entero entre 600 y 700 g kg-1. Adicionalmente, siete pastas de cúrcuma se prepararon de acuerdo con un diseño experimental lineal (22), con tres puntos centrales. Los análisis tecnológicos incluyeron test de cocción, color y textura. Un Análisis de Componentes Principales se realizó para seleccionar dos formulaciones para pruebas bromatológica y de capacidad antioxidante. Las pastas seleccionadas fueron CP3 (70 WGF: 30 RWF) y TP3 (5 g TF, 60 WGF: 40 RWF), que presentaron propiedades tecnológicas similares y alto contenido de fibra dietaria (74.3 g kg-1). TP3 presentó el mayor contenido de fenólicos totales(534.46 ± 1.93 mg kg-1), DPPH• (5.70 ± 0.10 g kg-1 Trolox Equivalente (TE)), y ABTS (9.02 ± 0.58 g kg-1 TE), con alta retención de la capacidad antioxidante después de cocción. La harina de cúrcuma promovió el cambio en color de las pastas con WGF, acentuando la tonalidad amarilla y manteniendo laspropiedades de cocción; por tanto, es un ingrediente natural que confiere color y compuestos fenólicos en productos con WGF.application/pdfspaUniversidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrariashttps://revistas.unal.edu.co/index.php/refame/article/view/66210Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínWahanik Durán, Adriana Lucía and Neri-Numa, Iramaia Angelica and Pastore, Glaucia María and Kil Chang, Yoon and Pedrosa Silva Clerici, Maria Teresa (2018) Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour. Revista Facultad Nacional de Agronomía Medellín, 71 (1). pp. 8423-8435. ISSN 2248-702663 Agricultura y tecnologías relacionadas / AgricultureClean-labelSpaghettiHealthinessAntioxidant capacityRótulo limpioSpaguettiSaludableCapacidad antioxidanteTurmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flourArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL66210-366167-1-PB.pdfapplication/pdf665998https://repositorio.unal.edu.co/bitstream/unal/65965/1/66210-366167-1-PB.pdfb78d620b7d9c24d7b5afbf443bd1347bMD51THUMBNAIL66210-366167-1-PB.pdf.jpg66210-366167-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg8253https://repositorio.unal.edu.co/bitstream/unal/65965/2/66210-366167-1-PB.pdf.jpgc05e8853bb25832657c71068144a4f33MD52unal/65965oai:repositorio.unal.edu.co:unal/659652024-05-13 23:08:51.538Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |