title: Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
abstract: This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification.
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: seczyklukasz@gmail.com.
authors.forename: Łukasz
authors.initials: Ł
authors.lastname: Sęczyk
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Michał
authors.initials: M
authors.lastname: Świeca
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Urszula
authors.initials: U
authors.lastname: Gawlik-Dziki
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D019587:Dietary Supplements; D007887:Fabaceae; D005433:Flour / Q000032:analysis*; D005685:Galactans; D038321:Glycemic Index; D008351:Mannans; D009753:Nutritive Value; D053149:Plant Gums; D013213:Starch / Q000378:metabolism; D013649:Taste; D014908:Triticum
chemical_list: D000975:Antioxidants; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D013213:Starch; C017471:locust bean gum
keywords: Antioxidant activity; Carob flour; Expected glycemic index; Fortification; In vitro digestibility; Pasta; Sensory attributes