کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1189443 | 963511 | 2011 | 5 صفحه PDF | دانلود رایگان |
Five different pasta formulations were prepared using different concentrations of carrot leaf meal (CLM) and oregano leaf meal (OLM). One control formulation (wheat flour and semolina, 70:30 w/w) and four other formulations were prepared using the following amounts of leaf meals: 5% CLM and 5% OLM (I), 10% CLM (II), 10% OLM (III), and 10% CLM, 10% OLM (IV). The highest content of alpha-linolenic acid was found in formulations II and IV, which also had a reduced n-6/n-3 ratio, 3.6 (IV), when compared to the control, which was 19.8. All the samples enhanced with leaf meals showed antioxidant activity by the DPPH radical method; however, it was higher in formulation IV, which was the same observed for phenolic compounds. Pasta added with leaf meals lost more solubles, had shorter cooking time and a lower weight increase than the control pasta. All formulations had significant sensory acceptance.
Journal: Food Chemistry - Volume 125, Issue 2, 15 March 2011, Pages 696–700