{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,20]],"date-time":"2026-03-20T06:54:19Z","timestamp":1773989659477,"version":"3.50.1"},"reference-count":30,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2019,7,24]],"date-time":"2019-07-24T00:00:00Z","timestamp":1563926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100016234","name":"Universidad Aut\u00f3noma de Sinaloa","doi-asserted-by":"publisher","award":["PROFAPI2015\/049"],"award-info":[{"award-number":["PROFAPI2015\/049"]}],"id":[{"id":"10.13039\/501100016234","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia (Portugal)","award":["UID\/AGR\/04129\/2013 (LEAF)"],"award-info":[{"award-number":["UID\/AGR\/04129\/2013 (LEAF)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg\/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p &lt; 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p &lt; 0.05). Adhesiveness was different among groups (p &lt; 0.05). Pasta A had the highest acceptability (p &lt; 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p &lt; 0.05). This effect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.<\/jats:p>","DOI":"10.3390\/foods8080282","type":"journal-article","created":{"date-parts":[[2019,7,24]],"date-time":"2019-07-24T10:48:19Z","timestamp":1563965299000},"page":"282","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties"],"prefix":"10.3390","volume":"8","author":[{"given":"Eduardo Enrique","family":"Valdez-Meza","sequence":"first","affiliation":[{"name":"Department of Research and Food Science, University of Sonora, Hermosillo, Sonora 1658, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4276-8715","authenticated-orcid":false,"given":"Oscar Gerardo","family":"Figueroa-Salcido","sequence":"additional","affiliation":[{"name":"Nutrition Sciences Academic Unit, University of Sinaloa, Culiac\u00e1n, Sinaloa 80019, Mexico"}]},{"given":"Giovanni Isa\u00ed","family":"Ram\u00edrez-Torres","sequence":"additional","affiliation":[{"name":"Department of Chemical and Biological Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2503-9898","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Fradinho","sequence":"additional","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Sonia","family":"Oliveira","sequence":"additional","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9384-7646","authenticated-orcid":false,"given":"Isabel","family":"de Sousa","sequence":"additional","affiliation":[{"name":"LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Miroslava","family":"Su\u00e1rez-Jim\u00e9nez","sequence":"additional","affiliation":[{"name":"Department of Research and Food Science, University of Sonora, Hermosillo, Sonora 1658, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4434-0459","authenticated-orcid":false,"given":"Feliznando Isidro","family":"C\u00e1rdenas-Torres","sequence":"additional","affiliation":[{"name":"Nutrition Sciences Academic Unit, University of Sinaloa, Culiac\u00e1n, Sinaloa 80019, Mexico"}]},{"given":"Alma Rosa","family":"Islas-Rubio","sequence":"additional","affiliation":[{"name":"Research Center for Food and Development, Hermosillo, Sonora 83000, Mexico"}]},{"given":"Guillermo","family":"Rodr\u00edguez-Olibarr\u00eda","sequence":"additional","affiliation":[{"name":"Department of Research and Food Science, University of Sonora, Hermosillo, Sonora 1658, Mexico"}]},{"given":"No\u00e9","family":"Ontiveros","sequence":"additional","affiliation":[{"name":"Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, University of Sonora, Navojoa, Sonora 85880, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4985-9169","authenticated-orcid":false,"given":"Francisco","family":"Cabrera-Ch\u00e1vez","sequence":"additional","affiliation":[{"name":"Nutrition Sciences Academic Unit, University of Sinaloa, Culiac\u00e1n, Sinaloa 80019, Mexico"}]}],"member":"1968","published-online":{"date-parts":[[2019,7,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"ILSI North America Technical Committee on Food Components for Health Promotion (1999). 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