Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile

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dc.contributor.author Hoehnel, Andrea
dc.contributor.author Bez, Jürgen
dc.contributor.author Petersen, Iben L.
dc.contributor.author Amarowicz, Ryszard
dc.contributor.author Juśkiewicz, Jerzy
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2021-01-26T09:48:00Z
dc.date.available 2021-01-26T09:48:00Z
dc.date.issued 2020-12-13
dc.identifier.citation Hoehnel, A., Bez, J., Petersen, I. L., Amarowicz, R., Juśkiewicz, J., Zannini, E. and Arendt, E. K. (2020) 'Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile', Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.11015 en
dc.identifier.issn 0022-5142
dc.identifier.uri http://hdl.handle.net/10468/10957
dc.identifier.doi 10.1002/jsfa.11015 en
dc.description.abstract Background: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high-protein hybrid pasta (HPHP) formulation in which a combination of three high-protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. Results: The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non-wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio (in vivo) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality. Conclusion: This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher John Wiley & Sons, Inc. en
dc.rights © 2020, John Wiley & Sons, Inc. This is the peer reviewed version of the following article: Hoehnel, A., Bez, J., Petersen, I. L., Amarowicz, R., Juśkiewicz, J., Zannini, E. and Arendt, E. K. (2020) 'Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile', Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.11015, which has been published in final form at: https://doi.org/10.1002/jsfa.11015. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. en
dc.subject Plant protein en
dc.subject Faba bean en
dc.subject Buckwheat en
dc.subject Lupin en
dc.subject Protein quality en
dc.subject Antinutritional compounds en
dc.title Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Andrea Hoehnel, Food and Nutritional Sciences, University College Cork, Cork, Ireland. T: +353-21- 490-3000 E: andrea.hoehnel@umail.ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2021-12-13
dc.date.updated 2021-01-26T09:29:46Z
dc.description.version Accepted Version en
dc.internal.rssid 551953787
dc.internal.wokid WOS:000603361200001
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of the Science of Food and Agriculture en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress andrea.hoehnel@umail.ucc.ie en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation and copyright statement as necessary. en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en
dc.identifier.eissn 1097-0010


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