Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta |
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Authors: | S. Reshan Jayawardena James D. Morton Charles S. Brennan Alaa El-Din A. Bekhit |
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Affiliation: | 1. Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, 7647 Christchurch, New Zealand;2. Department of Food Sciences, University of Otago, P.O. Box 3. 56, Dunedin, 9054 New Zealand |
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Abstract: | Beef lungs are an underutilised co-product of the meat industry that could be used as an ingredient to supplement the protein content of cereal foods. Beef lung powder (BLP) had a protein content of 87% (dry weight basis), an amino acid score of 1, and contained 1 mg g−1 iron. Fresh semolina pasta was used as a model food, and BLP was incorporated up to 20%. Incorporation of 10% BLP improved the indispensable amino acid score of the pasta from 0.48 to 0.91. At that level of incorporation, higher cooking loss and redder (increased ‘a’ value) and darker (decreased ‘L’ value) colour resulted. The fresh pasta with BLP had a lower glycaemic response compared to control samples. BLP improved the functional value of the fresh pasta and is a potential ingredient in the development of new food products. |
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Keywords: | Beef lungs fresh pasta glycaemic index indispensable amino acid score iron |
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