Resumo

VARELA, Carolina N et al. Chemical composition and protein quality of pasta complemented with Porphyra columbina. Diaeta [online]. 2019, vol.37, n.167, pp.08-17. ISSN 1852-7337.

The wheat pasta is an unbalanced food, due to the low biological value of its protein, caused by the deficiency of lysine. To improve the nutritional properties of wheat pasta, different sources with high protein content and quality are used. Seaweed is an abundant, economical and attractive resource to use as an ingredient in food. Among red edible macroalgae, Porphyra columbina is one of the most important ones in Argentine Patagonia. The objective of this work was to compare the chemical composition and protein quality of pasta made with Triticum durum flour (FC) and pasta supplemented at 30% in the solid phase with Porphyra columbina flour (F30). The centesimal composition was determined by AOAC official methods. The quantitative determination of amino acids was carried out by the method proposed by Alaiz, et al.(23). The separation of amino acids was carried out through HPLC. The chemical composition results for FC and F30, expressed in g per 100 g of edible dry pasta, were: water 7,9 ± 0,4 and 8,1 ± 0,2; ash 1,0 ± 0,1 and 1,7 ± 0,1; fat 5,6 ± 0,2 and 4,7 ± 0,1; protein 15,8 ± 0,1 and 17,7 ± 0,1; total dietary fiber 7,7 ± 0,3 and 19,8 ± 0,2 and carbohydrates 62,0 and 47,9, respectively. The chemical score, taking into account the needs of pre-schoolers, revealed a value of 55% and 94% for FC and F30, respectively. In FC, lysine was found to be the limiting amino acid, whereas in F30, the limiting factor was tryptophan.

Palavras-chave : Amino Acids; Pyropia; Patagonian Algae; Pasta.

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