Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable

AUTOR(ES)

SATO, Rie, CILLI, Lilian Pinheiro de Lima, OLIVEIRA, Beatriz Ewert de, MACIEL, Vinicius Borges Vieira, VENTURINI, Anna Cecília, YOSHIDA, Cristiana Maria Pedroso

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

10/12/2018

RESUMO

Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

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