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Research Article | Open Access

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

Adetiya Rachmana,b,c( ), Margaret A. Brennana, James Mortona, Damir Torricoa, Charles S. Brennana,b
Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand
Riddet Research Institute, Palmerston North 4442, New Zealand
Indonesia Institute for Agricultural Research and Development, Jakarta 12540, Indonesia

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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.

Keywords

Banana flourCassava flourGluten-free pastaDigestibility propertiesAmino acidSensory evaluation

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 520-527
DOI: 10.1016/j.fshw.2022.07.054
Cite this article:
Rachman A, Brennan MA, Morton J, et al. 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. Food Science and Human Wellness, 2023, 12(2): 520-527. https://doi.org/10.1016/j.fshw.2022.07.054

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Received: 20 October 2020
Revised: 03 December 2020
Accepted: 27 December 2020
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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