Preparation of Fresh Noodles with Chia and Amaranth

Current nutritional recommendations lead to reformulate traditional products, such as fresh noodles, in order to improve the nutrients, they provide. The objective of this work was to determine the variation of the nutritional profile of fresh noodles by partially replacing wheat flour with chia and...

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Autores principales: Bailey, Jannika, Farah, Silvia, Mezzatesta, Pablo, Raimondo, Emilia
Formato: Artículo Científico
Lenguaje:Español
Inglés
Publicado: Comite editorial Biology and Life Science Forum 2022
Materias:
Amaranth
Chia
Fresh noodles
Lipidic profile
Nutritional profile
Vegetable protein
Acceso en línea:https://repositorio.umaza.edu.ar/handle/00261/3092
Aporte de:
UMAZA Digital (Universidad MAZA - Mendoza) de Universidad Juan Agustín MAZA
id I56-R162-00261-3092
record_format dspace
spelling I56-R162-00261-30922024-10-04T12:59:16Z Preparation of Fresh Noodles with Chia and Amaranth Bailey, Jannika Farah, Silvia Mezzatesta, Pablo Raimondo, Emilia Amaranth Chia Fresh noodles Lipidic profile Nutritional profile Vegetable protein Current nutritional recommendations lead to reformulate traditional products, such as fresh noodles, in order to improve the nutrients, they provide. The objective of this work was to determine the variation of the nutritional profile of fresh noodles by partially replacing wheat flour with chia and amaranth flour. For this purpose, wheat flour was partially substituted with 15% chia flour and 11% amaranth flour, respecting the proportions of the rest of the ingredients (called FS) and fresh noodles with unsubstituted wheat flour, which is taken as the standard (F). Once prepared, protein, total fat, ash, moisture, and fiber were determined by official analytical techniques, including carbohydrates by difference, energy value by calculation, and fatty acid profile by gas chromatography. From the analytical results, it appears that protein increased from 7.76 g% (F) to 10.87 g% (FS), carbohydrates decreased from 51.68 g% (F) to 39.87 g% (FS), and fiber increased from 3.19 g% (F) to 8.68 g% (FS). Total fats increased from 13.18 g% (F) to 18.68 g% (FS), of which omega-3 fatty acids increased from 0.67 g% (F) to 4.03 g% (FS). Energy value varies from 356 kcal/100 g (F) to 369 kcal/100 g (F). With the partial substitution of wheat flour with chia and amaranth, it was possible to improve the nutritional profile of the noodles, making them a feasible option for both industrial and home use. 2022-11-09T14:05:24Z 2022-11-09T14:05:24Z 2022-10-19 Artículo Científico Bailey, J., Farah, S., Mezzatesta, P. & Raimondo, E. (2022). Preparation of Fresh Noodles with Chia and Amaranth. Biol. Life Sci. Forum 2022, 17, 4. https://doi.org/10.3390/blsf2022017004. 2673-9976 https://repositorio.umaza.edu.ar/handle/00261/3092 spa eng info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/17/1/4 application/pdf Comite editorial Biology and Life Science Forum 17,4
institution Universidad Juan Agustín MAZA
institution_str I-56
repository_str R-162
collection UMAZA Digital (Universidad MAZA - Mendoza)
language Español
Inglés
orig_language_str_mv spa
eng
topic Amaranth
Chia
Fresh noodles
Lipidic profile
Nutritional profile
Vegetable protein
spellingShingle Amaranth
Chia
Fresh noodles
Lipidic profile
Nutritional profile
Vegetable protein
Bailey, Jannika
Farah, Silvia
Mezzatesta, Pablo
Raimondo, Emilia
Preparation of Fresh Noodles with Chia and Amaranth
topic_facet Amaranth
Chia
Fresh noodles
Lipidic profile
Nutritional profile
Vegetable protein
description Current nutritional recommendations lead to reformulate traditional products, such as fresh noodles, in order to improve the nutrients, they provide. The objective of this work was to determine the variation of the nutritional profile of fresh noodles by partially replacing wheat flour with chia and amaranth flour. For this purpose, wheat flour was partially substituted with 15% chia flour and 11% amaranth flour, respecting the proportions of the rest of the ingredients (called FS) and fresh noodles with unsubstituted wheat flour, which is taken as the standard (F). Once prepared, protein, total fat, ash, moisture, and fiber were determined by official analytical techniques, including carbohydrates by difference, energy value by calculation, and fatty acid profile by gas chromatography. From the analytical results, it appears that protein increased from 7.76 g% (F) to 10.87 g% (FS), carbohydrates decreased from 51.68 g% (F) to 39.87 g% (FS), and fiber increased from 3.19 g% (F) to 8.68 g% (FS). Total fats increased from 13.18 g% (F) to 18.68 g% (FS), of which omega-3 fatty acids increased from 0.67 g% (F) to 4.03 g% (FS). Energy value varies from 356 kcal/100 g (F) to 369 kcal/100 g (F). With the partial substitution of wheat flour with chia and amaranth, it was possible to improve the nutritional profile of the noodles, making them a feasible option for both industrial and home use.
format Artículo Científico
author Bailey, Jannika
Farah, Silvia
Mezzatesta, Pablo
Raimondo, Emilia
author_facet Bailey, Jannika
Farah, Silvia
Mezzatesta, Pablo
Raimondo, Emilia
author_sort Bailey, Jannika
title Preparation of Fresh Noodles with Chia and Amaranth
title_short Preparation of Fresh Noodles with Chia and Amaranth
title_full Preparation of Fresh Noodles with Chia and Amaranth
title_fullStr Preparation of Fresh Noodles with Chia and Amaranth
title_full_unstemmed Preparation of Fresh Noodles with Chia and Amaranth
title_sort preparation of fresh noodles with chia and amaranth
publisher Comite editorial Biology and Life Science Forum
publishDate 2022
url https://repositorio.umaza.edu.ar/handle/00261/3092
work_keys_str_mv AT baileyjannika preparationoffreshnoodleswithchiaandamaranth
AT farahsilvia preparationoffreshnoodleswithchiaandamaranth
AT mezzatestapablo preparationoffreshnoodleswithchiaandamaranth
AT raimondoemilia preparationoffreshnoodleswithchiaandamaranth
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