Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Physicochemical Quality and Application Potential of Pereskia spp. Flours in Pasta Products

Ismaiara Rodrigues Berto
ORCID logo ,
Inacia dos Santos Moreira
* ORCID logo ,
Thayse Cavalcante da Rocha
,
Mônica Tejo Cavalcanti
,
Renato Pereira Lima
* ,
Henrique Valentim Moura
ORCID logo ,
Iara Tamires Rodrigues Cavalcante
,
Carlos Alberto Lins Cassimiro
,
Jucilene Silva Araújo
,
Fabiane Rabelo da Costa Batista
,
Emmanuel Moreira Pereira
Version 1 : Received: 30 August 2024 / Approved: 2 September 2024 / Online: 2 September 2024 (18:04:27 CEST)

How to cite: Berto, I. R.; dos Santos Moreira, I.; Rocha, T. C. D.; Tejo Cavalcanti, M.; Pereira Lima, R.; Valentim Moura, H.; Rodrigues Cavalcante, I. T.; Lins Cassimiro, C. A.; Araújo, J. S.; Rabelo da Costa Batista, F.; Pereira, E. M. Physicochemical Quality and Application Potential of Pereskia spp. Flours in Pasta Products. Preprints 2024, 2024090121. https://doi.org/10.20944/preprints202409.0121.v1 Berto, I. R.; dos Santos Moreira, I.; Rocha, T. C. D.; Tejo Cavalcanti, M.; Pereira Lima, R.; Valentim Moura, H.; Rodrigues Cavalcante, I. T.; Lins Cassimiro, C. A.; Araújo, J. S.; Rabelo da Costa Batista, F.; Pereira, E. M. Physicochemical Quality and Application Potential of Pereskia spp. Flours in Pasta Products. Preprints 2024, 2024090121. https://doi.org/10.20944/preprints202409.0121.v1

Abstract

This study investigates the use of flours derived from the leaves of Pereskia aculeata and Pereskia grandifolia, commonly known as ora-pro-nóbis, in pasta products. The motivation stems from the search for nutritious and affordable dietary alternatives that promote food security. The objective is to produce flours from the leaves of these species through convection drying and to assess their physicochemical quality and potential application in spaghetti-type pasta. The leaves were dehydrated and processed into flour, which was then incorporated into pasta formulations in varying concentrations from 1% to 7%. The resulting samples underwent physicochemical, antioxidant, toxicity, and mineral composition analyses. Significant differences were observed between the flours of P. aculeata and P. grandifolia in terms of protein, lipid, carbohydrate, and bioactive compound content. P. grandifolia was noted for its higher protein and mineral content, while P. aculeata exhibited superior antioxidant activity. The pasta enriched with these flours demonstrated improvements in nutrient content and changes in colorimetric properties. The study concludes that ora-pro-nóbis flours possess high nutritional value and are viable for application in pasta products, contributing to a healthier and more diversified diet without compromising the sensory characteristics of the products.

Keywords

convection drying; food security; microstructure

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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