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Pasta enrichment with an Amaranth hydrolysate affects the overall acceptability while maintaining antihypertensive properties
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Orientador(es)
Resumo(s)
Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme
(ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim
was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with
an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein
content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth
protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel
(n = 30) evaluated sensory attributes. The antihypertensive e ect was evaluated in hypertensive rats.
Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased
in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in
pasta C vs. A (p < 0.05). Adhesiveness was di erent among groups (p < 0.05). Pasta A had the
highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed
antihypertensive properties after 3 h of supplementation (p < 0.05). This e ect remained after 7 h,
8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the
overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the
antihypertensive properties of the supplemented pasta under physiological conditions
Descrição
Palavras-chave
amaranth protein pasta sensory evaluation hypertension functional food
Contexto Educativo
Citação
Foods 2019, 8, 282
Editora
MDPI