Table 3.
Proximate composition and nutritional characteristics of flours and wheat semolina pasta, oat bran enriched pasta and apple flour enriched pasta 1,2.
| Sample 9 | Lipids (%) | Protein 3 (%) | Ash (%) | TDF 4 (%) | TS 5 (%) | RS 6 (%) | TPC 7
(mg GAE/100 g) |
SC 8
(μmol TE/100 g) |
|---|---|---|---|---|---|---|---|---|
| WS | 2.55 ± 0.26 b | 12.67 ± 0.21 b | 0.87 ± 0.02 e | 10.16 ± 0.37 c | 70.05 ± 0.43 a | 2.11 ± 0.11 b | 240.52 ± 5.56 f | 115.07 ± 6.36 f |
| OB | 3.82 ± 0.14 a | 16.94 ± 0.42 a | 6.68 ± 0.07 a | 40.32 ± 0.69 a | 13.04 ± 0.27 c | 1.88 ± 0.08 c | 476.20 ± 7.05 b | 305.81 ± 9.11 b |
| AF | 2.72 ± 0.09 b | 3.35 ± 0.40 d | 4.58 ± 0.02 b | 10.28 ± 0.28 c | 72.15 ± 0.27 a | 2.25 ± 0.11 b | 548.80 ± 5.80 a | 367.81 ± 8.81 a |
| WSP * | 2.67 ± 0.03 b | 12.78 ± 0.21 b | 0.84 ± 0.62 e | 10.20 ± 0.17 c | 71.07 ± 0.42 a | 2.75 ± 0.44 a | 255.25 ± 6.20 e | 128.32 ± 7.35 e |
| OBP * | 2.78 ± 0.16 b | 13.52 ± 0.62 b | 1.91 ± 0.13 d | 16.43 ± 0.22 b | 57.61 ± 0.31 b | 3.01 ± 0.15 a | 289.47 ± 8.85 d | 187.25 ± 5.83 d |
| AFP * | 2.61 ± 0.18 b | 11.16 ± 0.16 c | 2.28 ± 0.37 c | 10.68 ± 0.62 c | 71.81 ± 0.44 a | 2.89 ± 0.41 a | 315.63 ± 7.75 c | 252.41 ± 8.70 c |
1 Results presented in the table are expressed as the mean value ± standard deviation (SD) for three replications. Different letters within the same column represent statistically significant differences (p < 0.05). 2 Composition expressed on dry weight basis. 3 N × 5.85. 4 TDF = Total dietary fiber. 5 TS = Total starch. 6 RS=Resistant starch. 7 TPC = Total phenolic content. 8 SC = Scavenging capacity. 9 WS = Wheat semolina. OB = Oat bran. AF = Apple flour. WSP = Control pasta made with 100% durum wheat semolina. OBP = Pasta Sample made with 50/50 durum wheat semolina/oat bran and AFP = Pasta sample made with 50/50 durum wheat semolina/apple flour. *Pasta was cooked to the optimal cooking time and then lyophilized before analysis.