title: Effects of meat addition on pasta structure, nutrition and in vitro digestibility.
abstract: In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018N/mm(2) in the control sample to 0.046N/mm(2) in 45% beef emulsion (45EM) sample. All meat-containing samples had significantly higher elasticity than control (0.039N/mm(2)). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition.
authors.affiliation: School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
authors.forename: Tingting
authors.initials: T
authors.lastname: Liu
authors.affiliation: School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand. Electronic address: nazimah.hamid@aut.ac.nz.
authors.forename: Nazimah
authors.initials: N
authors.lastname: Hamid
authors.affiliation: School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
authors.forename: Kevin
authors.initials: K
authors.lastname: Kantono
authors.affiliation: School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
authors.forename: Loveena
authors.initials: L
authors.lastname: Pereira
authors.affiliation: AgResearch Ltd., Ruakura, Hamilton, New Zealand.
authors.forename: Mustafa M
authors.initials: MM
authors.lastname: Farouk
authors.affiliation: AgResearch Ltd., Palmerston North, New Zealand.
authors.forename: Scott O
authors.initials: SO
authors.lastname: Knowles
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D004548:Elasticity; D005433:Flour; D005983:Glutens / Q000378:metabolism*; D008460:Meat; D015596:Nutrition Assessment; D014908:Triticum / Q000737:chemistry*
chemical_list: D000601:Amino Acids, Essential; D005983:Glutens
keywords: In vitro digestibility; Meat addition; Nutrition; Pasta structure