In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25)...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001665 |
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| author | Adetiya Rachman Margaret A. Brennan James Morton Damir Torrico Charles S. Brennan |
| author_facet | Adetiya Rachman Margaret A. Brennan James Morton Damir Torrico Charles S. Brennan |
| author_sort | Adetiya Rachman |
| collection | DOAJ |
| description | Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white protein at the following rates: 0, 5, 10, and 15 g/100 g flour. Cooked pasta samples were analysed for total phenolic content (TPC), antioxidant activity, amino acid profiles, protein content, starch digestibility, protein digestibility and protein digestibility corrected amino acid score (PDCAAS). Addition of both proteins decreased starch digestibility, increased protein digestibility, improved the balance of the amino acid profile, and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta. An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion. |
| format | Article |
| id | doaj-art-d0e7b7b4556145ca9576e70e01c0e8a9 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-d0e7b7b4556145ca9576e70e01c0e8a92025-02-02T23:24:43ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122520527In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein additionAdetiya Rachman0Margaret A. Brennan1James Morton2Damir Torrico3Charles S. Brennan4Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; Riddet Research Institute, Palmerston North 4442, New Zealand; Indonesia Institute for Agricultural Research and Development, Jakarta 12540, Indonesia; Corresponding author at: Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; Riddet Research Institute, Palmerston North 4442, New ZealandSoy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white protein at the following rates: 0, 5, 10, and 15 g/100 g flour. Cooked pasta samples were analysed for total phenolic content (TPC), antioxidant activity, amino acid profiles, protein content, starch digestibility, protein digestibility and protein digestibility corrected amino acid score (PDCAAS). Addition of both proteins decreased starch digestibility, increased protein digestibility, improved the balance of the amino acid profile, and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta. An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.http://www.sciencedirect.com/science/article/pii/S2213453022001665banana flourcassava flourgluten-free pastadigestibility propertiesamino acidsensory evaluation |
| spellingShingle | Adetiya Rachman Margaret A. Brennan James Morton Damir Torrico Charles S. Brennan In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition Food Science and Human Wellness banana flour cassava flour gluten-free pasta digestibility properties amino acid sensory evaluation |
| title | In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition |
| title_full | In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition |
| title_fullStr | In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition |
| title_full_unstemmed | In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition |
| title_short | In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition |
| title_sort | in vitro digestibility protein digestibility corrected amino acid and sensory properties of banana cassava gluten free pasta with soy protein isolate and egg white protein addition |
| topic | banana flour cassava flour gluten-free pasta digestibility properties amino acid sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001665 |
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