Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable

Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

摘要：本研究通过添加俗称ora-pro-nobis（OPN）的刺叶木（Pereskia aculeata Miller）干燥叶片，研发出营养强化型意面。OPN是一种尚未得到充分开发利用、知晓度较低的食用野生植物。将OPN干燥叶片粉（OPN-F）添加至意面这类日常食用食品中，是一种健康且低成本的策略，既可提升人体营养摄入水平，也可助力开拓新兴鲜食食品市场。本研究旨在研发添加OPN-F的意面产品，以优化蛋白质、膳食纤维、钙与铁的摄入，并对其理化特性及感官品质进行表征。与传统意面相比，添加OPN-F可降低煮制损失率，同时显著提升膳食纤维、灰分以及钙与铁的含量。该研究提出的非传统食用蔬菜健康替代应用方案，获得了80.0%的潜在消费者认可度。