Producción Científica Profesorado

Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis)



Gómez Aldapa, Carlos Alberto

2021

María E. González-Cervantes, Juan P. Hernández-Uribe, Carlos A. Gómez-Aldapa, Ricardo O. Navarro-Cortez, Heidi M. Palma-Rodríguez, Apolonio Vargas-Torres. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis). Journal of Food Processing and Preservationthis link is disabled, 2021, 45(10), e15825. https://doi.org/10.1111/jfpp.15825


Abstract


Fettuccine-type pasta was made from wheat semolina mixed with 5%, 10%, 15%, 20%, and 25% of huitlacoche mushroom powder (HMUP), and the effect on quality, physicochemical, antioxidant capacity, and color properties was studied. Proximate analysis studies on the pasta showed that a higher content of HMUP in the mixture increases lipids, fiber, and ash levels, without affecting protein content. Cooking time in the pasta decreased with increasing HMUP. Quality parameters as cooking loss, cooking weight gained, solubility index, and swelling were influenced by increased HMUP in the pasta. Luminosity (L*) values decreased drastically as HMUP increased. Cooking also influenced color parameters (?L* and ?C*), Antioxidant capacity (DPPH, ABTS, FRAP) and total phenols increased with higher HMUP concentrations in raw and cooked pasta. These results suggest that HMUP could be incorporated into semolina flour to prepare fettuccine-type pasta, conferring healthy characteristics due to the preservation of antioxidant capacity after cooking.






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