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

dc.contributor.authorHoehnel, Andrea
dc.contributor.authorBez, Jürgen
dc.contributor.authorPetersen, Iben L.
dc.contributor.authorAmarowicz, Ryszard
dc.contributor.authorJuśkiewicz, Jerzy
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-01-26T09:48:00Z
dc.date.available2021-01-26T09:48:00Z
dc.date.issued2020-12-13
dc.date.updated2021-01-26T09:29:46Z
dc.description.abstractBackground: 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHoehnel, 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.11015en
dc.identifier.doi10.1002/jsfa.11015en
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.journaltitleJournal of the Science of Food and Agricultureen
dc.identifier.urihttps://hdl.handle.net/10468/10957
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
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.subjectPlant proteinen
dc.subjectFaba beanen
dc.subjectBuckwheaten
dc.subjectLupinen
dc.subjectProtein qualityen
dc.subjectAntinutritional compoundsen
dc.titleCombining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profileen
dc.typeArticle (peer-reviewed)en
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