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dc.contributor.authorRachman, Adetiyaen
dc.contributor.authorBrennan, Margaret A.en
dc.contributor.authorMorton, James D.en
dc.contributor.authorBrennan, Charles S.en
dc.date.accessioned2020-05-26T02:45:57Z
dc.date.available2020-05-06en
dc.date.issued2020-05en
dc.date.submitted2020-04-27en
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/11949
dc.description.abstractThe effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.en
dc.format.extent13en
dc.languageenen
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods9050589en
dc.relation.urihttps://doi.org/10.3390/foods9050589en
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectbanana pastaen
dc.subjectsoy protein isolateen
dc.subjectegg white proteinen
dc.subjectdigestibilityen
dc.subjectamino aciden
dc.titleEffect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flouren
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.3390/foods9050589en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.relation.isPartOfFoodsen
pubs.issue5en
pubs.notesarticle ID 589en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublished onlineen
pubs.volume9en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0001-9645-5568
lu.identifier.orcid0000-0002-7585-1550


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