文章基本信息

标题：Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable
其他标题：Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable
本地全文：下载
作者：SATO, Rie ; CILLI, Lilian Pinheiro de Lima ; OLIVEIRA, Beatriz Ewert de 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
页码：28-34
DOI：10.1590/fst.35617
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.
关键词：ora-pro-nobis; non-conventional food plant; sensorial analysis; tagliatelle.
其他关键词：ora-pro-nobis;non-conventional food plant;sensorial analysis;tagliatelle