Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions

Gonzalo Delgado-Pando, Alexandros CH. Stratakos, Anastasios Koidis*

*Corresponding author for this work

Research output: Contribution to journalArticle

234 Downloads (Pure)

Abstract

Nutritional properties of ready-to-eat meals can vary greatly during storage dueto the complexity of their food matrix. The nutritional properties of two types ofready-to-eat pasta salads differing in the processing of one of their ingredients(bell pepper) were evaluated during 12 days of storage at 4 and 12C. Salads withcooked (C) or uncooked (UC) red bell pepper were analyzed for proximate com-position, dietary fiber content, lipid profile, ascorbic acid degradation kineticsand in vitro digestion of starch; rapid digestible starch and predicted glycemicindex were also calculated. Results showed that vegetable processing signi ficantlyaffected the ascorbic acid degradation, starch hydrolysis, as well as the fat andenergy content of the salads. Nutritional properties of commercially availableready-to-eat pasta salads may significantly differ between manufacturers depend-ing on the processing applied, storage temperature and time after production,and thus this should be seriously considered when evaluating their healthimplicationsNutritional properties of ready-to-eat meals can vary greatly during storage due to the complexity of their food matrix. The nutritional properties of two types of ready-to-eat pasta salads differing in the processing of one of their ingredients(bell pepper) were evaluated during 12 days of storage at 4 and 12C. Salads with cooked (C) or uncooked (UC) red bell pepper were analyzed for proximate com-position, dietary fiber content, lipid profile, ascorbic acid degradation kineticsand in vitro digestion of starch; rapid digestible starch and predicted glycemic index were also calculated. Results showed that vegetable processing significantly affected the ascorbic acid degradation, starch hydrolysis, as well as the fat and energy content of the salads. Nutritional properties of commercially available ready-to-eat pasta salads may significantly differ between manufacturers depend-ing on the processing applied, storage temperature and time after production,and thus this should be seriously considered when evaluating their healthimplications.to the complexity of their food matrix. The nutritional properties of two types ofready-to-eat pasta salads differing in the processing of one of their ingredients(bell pepper) were evaluated during 12 days of storage at 4 and 12C. Salads withcooked (C) or uncooked (UC) red bell pepper were analyzed for proximate com-position, dietary fiber content, lipid profile, ascorbic acid degradation kinetics and in vitro digestion of starch; rapid digestible starch and predicted glycemic index were also calculated. Results showed that vegetable processing significantly affected the ascorbic acid degradation, starch hydrolysis, as well as the fat and energy content of the salads. Nutritional properties of commercially available ready-to-eat pasta salads may significantly differ between manufacturers depend-ing on the processing applied, storage temperature and time after production,and thus this should be seriously considered when evaluating their health implications.properties of ready-to-eat meals can vary greatly during storage due to the complexity of their food matrix. The nutritional properties of two types ofready-to-eat pasta salads differing in the processing of one of their ingredients(bell pepper) were evaluated during 12 days of storage at 4 and 12C. Salads with cooked (C) or uncooked (UC) red bell pepper were analyzed for proximate com-position, dietary fiber content, lipid profile, ascorbic acid degradation kinetics and in vitro digestion of starch; rapid digestible starch and predicted glycemic index were also calculated. Results showed that vegetable processing significantly affected the ascorbic acid degradation, starch hydrolysis, as well as the fat and energy content of the salads. Nutritional properties of commercially available ready-to-eat pasta salads may significantly differ between manufacturers depend-ing on the processing applied, storage temperature and time after production,and thus this should be seriously considered when evaluating their health implications.
Original languageEnglish
JournalJournal of Food Processing and Preservation
Early online date26 Sep 2016
DOIs
Publication statusEarly online date - 26 Sep 2016

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Fingerprint Dive into the research topics of 'Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions'. Together they form a unique fingerprint.

Cite this