Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach
The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (<i>Enterolobium cyclocarpum</i>). Fettuccine pasta formulations were prepare...
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| Format: | Article |
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MDPI AG
2025-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1521 |
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| author | Víctor Manuel Moo-Huchin Jorge Carlos Canto-Pinto Cindialy Yuliet Ku-Canul Raciel Javier Estrada-León Alejandro Ortiz-Fernández Carlos Rolando Ríos-Soberanis Enrique Sauri-Duch Félix José Aguilar-Vázquez Emilio Pérez-Pacheco |
| author_facet | Víctor Manuel Moo-Huchin Jorge Carlos Canto-Pinto Cindialy Yuliet Ku-Canul Raciel Javier Estrada-León Alejandro Ortiz-Fernández Carlos Rolando Ríos-Soberanis Enrique Sauri-Duch Félix José Aguilar-Vázquez Emilio Pérez-Pacheco |
| author_sort | Víctor Manuel Moo-Huchin |
| collection | DOAJ |
| description | The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (<i>Enterolobium cyclocarpum</i>). Fettuccine pasta formulations were prepared with different percentages of parota flour (0%, 10%, 30%, and 50%). The methodologies included proximate chemical composition analysis, dietary fiber determination, total phenolic content, antioxidant capacity (ABTS assay), and reducing power, as well as cooking quality tests and color analysis. The results showed that the incorporation of parota flour significantly increased protein content (up to 22.06 g/100 g), total dietary fiber (up to 22.1 g/100 g), and total phenolic compounds (up to 23.35 mg/100 g). Additionally, higher antioxidant capacity and reducing power were observed in the pastas with higher parota flour content. In terms of cooking quality, the parota flour-enriched pastas exhibited reduced cooking time and higher cooking loss, but lower water absorption and weight of cooked pasta. The values for cooking loss and water absorption in cooked pasta suggest the need to optimize formulations in order to improve pasta quality. Color analysis revealed more reddish and yellowish tones with greater saturation. Parota flour enhances the nutritional and functional profile of the pasta, providing a healthier and more visually appealing product. These pastas enriched with parota flour show promise as functional foods by contributing to a balanced diet and encouraging the use of regional, sustainable ingredients. |
| format | Article |
| id | doaj-art-cf81ffff5db54ffcbd88e8fd005de921 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-cf81ffff5db54ffcbd88e8fd005de9212025-08-20T03:49:22ZengMDPI AGFoods2304-81582025-04-01149152110.3390/foods14091521Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food ApproachVíctor Manuel Moo-Huchin0Jorge Carlos Canto-Pinto1Cindialy Yuliet Ku-Canul2Raciel Javier Estrada-León3Alejandro Ortiz-Fernández4Carlos Rolando Ríos-Soberanis5Enrique Sauri-Duch6Félix José Aguilar-Vázquez7Emilio Pérez-Pacheco8Tecnológico Nacional de México/IT de Mérida, km 5 Carretera Mérida-Progreso, Mérida C.P. 97118, Yucatán, MexicoTecnológico Nacional de México/ITS de Calkiní, C.A. Bioprocesos. Av. Ah-Canul, Calkiní C.P. 24900, Campeche, MexicoTecnológico Nacional de México/ITS de Calkiní, C.A. Bioprocesos. Av. Ah-Canul, Calkiní C.P. 24900, Campeche, MexicoTecnológico Nacional de México/ITS de Calkiní, C.A. Bioprocesos. Av. Ah-Canul, Calkiní C.P. 24900, Campeche, MexicoTecnológico Nacional de México/ITS de Calkiní, C.A. Bioprocesos. Av. Ah-Canul, Calkiní C.P. 24900, Campeche, MexicoCentro de Investigación Científica de Yucatán, A.C. Unidad de Materiales, Calle 43, No. 130 x 32 y 34, Colonia Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, MexicoTecnológico Nacional de México/IT de Mérida, km 5 Carretera Mérida-Progreso, Mérida C.P. 97118, Yucatán, MexicoTecnológico Nacional de México/IT de Mérida, km 5 Carretera Mérida-Progreso, Mérida C.P. 97118, Yucatán, MexicoTecnológico Nacional de México/ITS de Calkiní, C.A. Bioprocesos. Av. Ah-Canul, Calkiní C.P. 24900, Campeche, MexicoThe objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (<i>Enterolobium cyclocarpum</i>). Fettuccine pasta formulations were prepared with different percentages of parota flour (0%, 10%, 30%, and 50%). The methodologies included proximate chemical composition analysis, dietary fiber determination, total phenolic content, antioxidant capacity (ABTS assay), and reducing power, as well as cooking quality tests and color analysis. The results showed that the incorporation of parota flour significantly increased protein content (up to 22.06 g/100 g), total dietary fiber (up to 22.1 g/100 g), and total phenolic compounds (up to 23.35 mg/100 g). Additionally, higher antioxidant capacity and reducing power were observed in the pastas with higher parota flour content. In terms of cooking quality, the parota flour-enriched pastas exhibited reduced cooking time and higher cooking loss, but lower water absorption and weight of cooked pasta. The values for cooking loss and water absorption in cooked pasta suggest the need to optimize formulations in order to improve pasta quality. Color analysis revealed more reddish and yellowish tones with greater saturation. Parota flour enhances the nutritional and functional profile of the pasta, providing a healthier and more visually appealing product. These pastas enriched with parota flour show promise as functional foods by contributing to a balanced diet and encouraging the use of regional, sustainable ingredients.https://www.mdpi.com/2304-8158/14/9/1521parota flourfunctional foodsantioxidant capacitydietary fiberprotein enrichmentpasta quality |
| spellingShingle | Víctor Manuel Moo-Huchin Jorge Carlos Canto-Pinto Cindialy Yuliet Ku-Canul Raciel Javier Estrada-León Alejandro Ortiz-Fernández Carlos Rolando Ríos-Soberanis Enrique Sauri-Duch Félix José Aguilar-Vázquez Emilio Pérez-Pacheco Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach Foods parota flour functional foods antioxidant capacity dietary fiber protein enrichment pasta quality |
| title | Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach |
| title_full | Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach |
| title_fullStr | Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach |
| title_full_unstemmed | Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach |
| title_short | Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach |
| title_sort | nutritional and antioxidant enhancement of pasta enriched with parota flour i enterolobium cyclocarpum i a functional food approach |
| topic | parota flour functional foods antioxidant capacity dietary fiber protein enrichment pasta quality |
| url | https://www.mdpi.com/2304-8158/14/9/1521 |
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