TY - JOUR
T1 - In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition
AU - Rachman, Adetiya
AU - Brennan, Margaret A.
AU - Morton, James
AU - Torrico, Damir
AU - Brennan, Charles S.
N1 - Publisher Copyright:
© 2022
PY - 2023/3
Y1 - 2023/3
N2 - Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white protein at the following rates: 0, 5, 10, and 15 g/100 g flour. Cooked pasta samples were analysed for total phenolic content (TPC), antioxidant activity, amino acid profiles, protein content, starch digestibility, protein digestibility and protein digestibility corrected amino acid score (PDCAAS). Addition of both proteins decreased starch digestibility, increased protein digestibility, improved the balance of the amino acid profile, and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta. An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
AB - Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white protein at the following rates: 0, 5, 10, and 15 g/100 g flour. Cooked pasta samples were analysed for total phenolic content (TPC), antioxidant activity, amino acid profiles, protein content, starch digestibility, protein digestibility and protein digestibility corrected amino acid score (PDCAAS). Addition of both proteins decreased starch digestibility, increased protein digestibility, improved the balance of the amino acid profile, and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta. An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
KW - amino acid
KW - banana flour
KW - cassava flour
KW - digestibility properties
KW - gluten-free pasta
KW - sensory evaluation
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U2 - 10.1016/j.fshw.2022.07.054
DO - 10.1016/j.fshw.2022.07.054
M3 - Article
AN - SCOPUS:85137636186
SN - 2213-4530
VL - 12
SP - 520
EP - 527
JO - Food Science and Human Wellness
JF - Food Science and Human Wellness
IS - 2
ER -