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Zhang ZA, Xun XM, Herman RA, Zhang ZP, Yan CH, Gong LC, Wang J. Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds. Food Chem 2024; 450:139318. [PMID: 38613965 DOI: 10.1016/j.foodchem.2024.139318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/23/2024] [Accepted: 04/08/2024] [Indexed: 04/15/2024]
Abstract
For texture control in plant-meat alternatives, the interrelationship between apparent characteristics and chemical bonds in high-fiber formulations remains unclear. The influence of mulberry leaf powder on apparent characteristics and chemical bonds of raw materials, block and strip products at addition amounts of 0.5-25% was analyzed. The results showed that 8% addition significantly increased the chewiness of the block by 98.12%. The strips' texture shows a downward trend, and the processing produced more redness and color difference. Additives promoted the formation of voids, lamellar and filamentous structures, and the strip produced more striped structures. Disulfide bonds significantly increased in the block, and the β-turn in the secondary structure enhanced by 12.20%. The β-turn transformed into a β-sheet in strips. Principal component analysis revealed that the texture improvement was associated with producing disulfide bonds and β-turn, providing a basis for high-fiber components to improve products' apparent characteristics by chemical bonds.
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Affiliation(s)
- Zhi-Ang Zhang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Xiao-Meng Xun
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Richard Ansah Herman
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang 212100, China
| | - Zhan-Peng Zhang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Cheng-Hai Yan
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Lu-Chan Gong
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang 212100, China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericultural and Animal Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Scientific Research Center, Chinese Academy of Agricultural Sciences, Zhenjiang 212100, China.
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2
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Norma VM, García-Zepeda RA, Mitzy Belén OH, Morales-Guerrero JC. Gluten-free pasta as an alternative in the diet of patients with celiac disease. J Food Sci 2024; 89:3384-3399. [PMID: 38660933 DOI: 10.1111/1750-3841.17035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 01/15/2024] [Accepted: 03/04/2024] [Indexed: 04/26/2024]
Abstract
Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten-free diet. The objective of this study was to develop a dough for gluten-free pasta prepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81-19), corn‒rice‒soy (48-37-15), and corn‒rice‒amaranth (49-32-14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten-free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice. The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20 mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is considered gluten-free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand. This pasta may widen the gluten-free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. PRACTICAL APPLICATION: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten-free products. The pasta obtained presented a higher nutritional content than a commercial gluten-free pasta and was comparable to that of a pasta made with wheat.
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Affiliation(s)
- Vázquez-Mata Norma
- Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México
| | - Rodrigo Antonio García-Zepeda
- Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México
| | | | - Josefina Consuelo Morales-Guerrero
- Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México
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3
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Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
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4
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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5
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Jiang L, Song J, Qi M, Suo W, Deng Y, Liu Y, Li L, Zhang D, Wang C, Li H. Modification mechanism of protein in rice adjuncts upon extrusion and its effects on nitrogen conversion during mashing. Food Chem 2023; 407:135150. [PMID: 36493491 DOI: 10.1016/j.foodchem.2022.135150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/27/2022] [Accepted: 12/01/2022] [Indexed: 12/05/2022]
Abstract
The traditional production of wort with adjunct-introduced was achieved by double mashing procedure, which hindered the utilization of proteins in adjunct and led to a deficiency of nitrogen in wort. In this study, the modification mechanism of the extrusion pretreatment on the structure characterization of rice flour protein was investigated. The decoction mashing procedure was performed to enhance the nitrogen conversion of the extruded rice adjunct. Decreased solubility along with disrupted secondary and tertiary structures of rice protein were observed after extrusion. As a result, the total nitrogen, free amino nitrogen, and free amino acids content of wort with extruded rice adjunct-introduced were improved by 23.28 %, 34.67 %, and 7.33 %, respectively, which could be verified by the electrophoretic patterns of the wort protein. The application of extrusion as a pretreatment of adjuncts can promote the protein availability of adjuncts in the decoction mashing stage.
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Affiliation(s)
- Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Luxia Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China.
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6
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Ammar I, Sebii H, Aloui T, Attia H, Hadrich B, Felfoul I. Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design. Heliyon 2022; 8:e12164. [PMID: 36582690 PMCID: PMC9793171 DOI: 10.1016/j.heliyon.2022.e12164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/03/2022] [Accepted: 11/29/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume ( 3.73 ± 0.37 cm3/g) and less baking loss ( 22.98 ± 0.94 % ) than those of control (+) bread ( 2.93 ± 0.21 cm3/g and 31.65 ± 0.72 % , respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties.
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Affiliation(s)
- Imène Ammar
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia,Corresponding authors.
| | - Haifa Sebii
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Takwa Aloui
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Hamadi Attia
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Bilel Hadrich
- Department of Chemical Engineering, College of Engineering, Imam Mohammad Ibn Saud Islamic University, IMSIU, Riyadh 11432, Saudi Arabia,Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Imène Felfoul
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia,Corresponding authors.
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7
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Bresciani A, Erba D, Casiraghi MC, Iametti S, Marti A, Barbiroli A. Pasta from Red Lentils ( Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods 2022; 11:foods11244040. [PMID: 36553780 PMCID: PMC9778262 DOI: 10.3390/foods11244040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022] Open
Abstract
The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC_R), whereas heat-treated red lentils (HT) were processed into pasta by conventional extrusion (C_HT). A "high protein" and "high fiber" pasta was prepared. Using HT was effective in increasing the luminosity (that was about 88, 91, and 96 for EC_R, C_R, and C_HT, respectively), and decreasing the presence of defects on the pasta surface (heterogeneity was 5%, 36%, and 45% for C_HT, EC_R, and C_R, respectively). Heat treatment on grains or flour significantly increased starch susceptibility to α-amylase (6.6, 7.4, and 8.6% for C_R, C_HT, and EC_R, respectively) and decreased the final viscosity (from 335 BU in C_R to 287 and 291 BU in EC_R and C_HT), resulting in a significant increase in starch digestibility (slowly digestible starch was about 41, 27, and 26% in C_R, C_HT, and EC_R, respectively). As regards proteins, the main effect on their structure was observed in C_HT, where the cooking behavior was much improved and cooking losses were lowest (5.7%). On the other hand, protein and starch organization in EC_R might have accounted for pasta resistance in overcooking.
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8
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Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods 2022; 11:foods11223610. [PMID: 36429204 PMCID: PMC9689756 DOI: 10.3390/foods11223610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear−temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate−lipid−protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff.
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9
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Rivero Meza SL, Hirsch Ramos A, Cañizares L, Raphaelli CDO, Bueno Peres B, Gaioso CA, Egea I, Estrada Y, Flores FB, Oliveira MD. A review on amaranth protein: composition, digestibility, health benefits and food industry utilization. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Silvia Leticia Rivero Meza
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
| | - Adriano Hirsch Ramos
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
| | - Lázaro Cañizares
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
| | - Chirle de Oliveria Raphaelli
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
| | - Betina Bueno Peres
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
| | - César Augusto Gaioso
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
| | - Isabel Egea
- Department of Stress Biology and Plant Pathology, CEBAS‐CSIC, 30100 Espinardo‐ Murcia Spain
| | - Yanira Estrada
- Department of Stress Biology and Plant Pathology, CEBAS‐CSIC, 30100 Espinardo‐ Murcia Spain
| | - Francisco Borja Flores
- Department of Stress Biology and Plant Pathology, CEBAS‐CSIC, 30100 Espinardo‐ Murcia Spain
| | - Mauricio de Oliveira
- Department of Agroindustry Science and Technology Federal University of Pelotas 96010‐900 Pelotas Rio Grande do Sul Brazil
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10
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Mazike HG, Chipurura B, Macheka L. Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hamily Gwendoline Mazike
- Department of Crop Science, Marondera University of Agricultural Sciences and Technology, Marondera, Zimbabwe
| | - Batsirai Chipurura
- Department of Nutrition Dietetics and Food Sciences, University of Zimbabwe, Harare, Zimbabwe
| | - Lesley Macheka
- Centre for Innovation and Technology Transfer, Marondera University of Agricultural Sciences and Technology, Marondera, Zimbabwe
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11
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 2022; 11:foods11030256. [PMID: 35159408 PMCID: PMC8834582 DOI: 10.3390/foods11030256] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/17/2022] [Indexed: 01/13/2023] Open
Abstract
Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.
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12
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Milde LB, Rivero DA, Chigal PS, Zubreski E, Chade M, Brumovsky LA. Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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14
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Pasta from yellow lentils: How process affects starch features and pasta quality. Food Chem 2021; 364:130387. [PMID: 34233245 DOI: 10.1016/j.foodchem.2021.130387] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 06/11/2021] [Accepted: 06/14/2021] [Indexed: 02/08/2023]
Abstract
The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0-7.1 g/100 g, firmness: 530-608 N), even in overcooking (cooking loss: 7.7-7.9 g/100 g, firmness: 418-513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.
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16
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111347] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. Food Chem 2021; 360:129993. [PMID: 33984560 DOI: 10.1016/j.foodchem.2021.129993] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/14/2021] [Accepted: 04/28/2021] [Indexed: 11/18/2022]
Abstract
The influence of the pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta was studied. The hydrated starch structures (995/1022 FTIR ratio) increased in semolina and reduced in chickpea pasta. The processing stages in semolina pasta led to a significant increase of β-sheet structures (~50% to ~68%). The β-sheet structures content in chickpea pasta was lower (~52%), and was most affected by sheeting and cooking. The water structure was assessed by the analysis of the OH fingerprint FTIR region (3700-2800 cm-1) and showing that water molecules (~90%) are strongly and moderately bound. The chickpea pasta displayed the highest content of strongly bonded water (about 55%) in contrast to the semolina pasta (~48%). A principal component analysis showed that the molecular organization of semolina pasta was mostly affected by dough formation and cooking; the molecular organization of chickpea pasta was determined by the cooking stage.
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Affiliation(s)
| | | | | | - Jose Alvarez-Ramirez
- Departamento de Ingenieria de Procesos e Hidraulica, Universidad Autonoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico
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18
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Mejía Terán A, Blanco-Lizarazo CM. Considerations for functional food design based on starch-protein interactions: a systematic review. Int J Food Sci Nutr 2021; 72:1009-1018. [PMID: 33769173 DOI: 10.1080/09637486.2021.1905784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This systematic review aims to discuss the considerations in the design of starch-based foods from protein interactions, according to their functional, technological, and nutritional effects. Thereof, a systematic search for articles published in English, without excluding material by year, location, or author. Scopus and PubMed were the databases consulted. The results showed a decrease in gelatinisation, gelation, and viscosity of food matrices and a reduction in hydrolysis and starch digestibility rate by adding protein. Furthermore, found effects from other components such as phenolic compounds. In conclusion, in food design, protein interaction can modulate the starch digestibility rate, which also modifies technological, structural, and nutritional properties, depending on the physicochemical nature of ingredients, the percentage of protein incorporation, and processing conditions.
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Affiliation(s)
- Adriana Mejía Terán
- Doctorado en Ciencia Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San José, Costa Rica.,School of Agricultural, Livestock and Environmental Sciences, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Carla María Blanco-Lizarazo
- Food Engineering Program, Engineering Faculty, Food Engineering Research Group, Fundación Universitaria Agraria de Colombia, Bogotá, Colombia
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19
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A systematic review of rice noodles: Raw material, processing method and quality improvement. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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20
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Lubowa M, Yeoh S, Varastegan B, Easa AM. Effect of pre‐gelatinised high‐amylose maize starch combined with Ca
2+
‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14754] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Muhammad Lubowa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden11800Malaysia
| | - Shin‐Yong Yeoh
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden11800Malaysia
| | - Boshra Varastegan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden11800Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden11800Malaysia
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21
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Demir B, Bilgiçli N. Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties. FOOD SCI TECHNOL INT 2020; 27:242-250. [PMID: 32781850 DOI: 10.1177/1082013220940092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0-30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.
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Affiliation(s)
- Berat Demir
- Bahri Dağdaş International Agricultural Research Institute, Konya, Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, 226846Necmettin Erbakan University, Konya, Turkey
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22
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Rudra SG, Anand V, Kaur C, Bhooshan N, Bhardwaj R. Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta. STARCH-STARKE 2020. [DOI: 10.1002/star.201900320] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Shalini Gaur Rudra
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi 110012 India
| | - Vishnu Anand
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi 110012 India
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi 110012 India
| | - Neeru Bhooshan
- Zonal Technology Management and Business Development Unit ICAR‐Indian Agricultural Research Institute New Delhi 110012 India
| | - Rakesh Bhardwaj
- Division of Germplasm Evaluation ICAR‐National Bureau of Plant Genetic Resources New Delhi 110012 India
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23
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Jiao A, Yang Y, Li Y, Chen Y, Xu X, Jin Z. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1761830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yuan Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
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24
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Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM. Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods 2020; 9:E415. [PMID: 32252323 PMCID: PMC7230172 DOI: 10.3390/foods9040415] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/26/2020] [Accepted: 03/30/2020] [Indexed: 02/07/2023] Open
Abstract
Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0-100%, bean 0-100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17-48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta.
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Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Carmen Cuadrado
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Eva Guillamón
- Centre for the Food Quality, SGIT-INIA, C/Universidad s/n, 42004 Soria, Spain;
| | - Mercedes M. Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
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25
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Witek M, Maciejaszek I, Surówka K. Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approach. Food Chem 2020; 304:125417. [PMID: 31493705 DOI: 10.1016/j.foodchem.2019.125417] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 05/09/2019] [Accepted: 08/21/2019] [Indexed: 11/18/2022]
Abstract
Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by 1H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T2) localised within the starch-protein matrix in fresh dough as well as dried pasta. Water compartmentalization was also downgraded in cooked products. Water fractions with different T2 values were linked to temperature peaks at the first derivative of the thermogravimetric (DTG) curve. From the DTG curve strong interaction of water molecules with proteins of egg white was revealed. Egg proteins also influenced viscoelastic properties of dough, and enhanced the firmness and chewiness of cooked pasta. Structural changes induced by various types of enrichment were reflected in the different molecular mobility at the water-matrix interface (T1). The enrichments also altered the colour and cooking properties.
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Affiliation(s)
- Magdalena Witek
- Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Ireneusz Maciejaszek
- Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Krzysztof Surówka
- Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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26
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Fradinho P, Niccolai A, Soares R, Rodolfi L, Biondi N, Tredici MR, Sousa I, Raymundo A. Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101743] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Valdez-Meza EE, Raymundo A, Figueroa-Salcido OG, Ramírez-Torres GI, Fradinho P, Oliveira S, de Sousa I, Suárez-Jiménez M, Cárdenas-Torres FI, Islas-Rubio AR, Rodríguez-Olibarría G, Ontiveros N, Cabrera-Chávez F. Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties. Foods 2019; 8:E282. [PMID: 31344934 PMCID: PMC6722561 DOI: 10.3390/foods8080282] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 11/17/2022] Open
Abstract
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 < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 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.
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Affiliation(s)
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | - Patrícia Fradinho
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Sonia Oliveira
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Isabel de Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | | | | | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, University of Sonora, Navojoa, Sonora 85880, Mexico.
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Cárdenas-Torres FI, Reyes-Moreno C, de Jesús Vergara-Jiménez M, Cuevas-Rodríguez EO, Milán-Carrillo J, Gutiérrez-Dorado R, Arámburo-Gálvez JG, Ontiveros N, Cabrera-Chávez F. Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth ( Amaranthus hypochondriacus) Grains before and after an Extrusion Process. ACTA ACUST UNITED AC 2019; 55:medicina55030072. [PMID: 30897829 PMCID: PMC6473429 DOI: 10.3390/medicina55030072] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 03/13/2019] [Accepted: 03/14/2019] [Indexed: 11/16/2022]
Abstract
Background: The first cases of food allergy to amaranth grain have recently been published. This pseudocereal is considered hypoallergenic, and there is scarce information about the allergenic potential of amaranth proteins, either before or after food processing. Objective: To evaluate, in a mouse model of food allergy, the sensitizing and allergenic potential of extruded and non-extruded albumin and globulin fractions from amaranth grains. Materials and Methods: Amaranth (Amaranthus hypochondriacus) flour was obtained and the albumin and globulin fractions isolated. These protein fractions were also obtained after flour extrusion. An intraperitoneal 28-day protocol was carried out to evaluate the sensitizing and allergenic potential of the proteins. The common and rarely allergenic proteins ovalbumin and potato acidic phosphatase were utilized as reference. Specific IgE and IgG antibodies were evaluated for all the proteins tested. Mast cell protease-1 (mMCP-1) responses were evaluated in serum samples collected after intragastric challenges with the proteins of interest. All serological evaluations were carried out using ELISA. Results: Mice were sensitized to the non-extruded albumin fraction from amaranth grains and to ovalbumin (p = 0.0045). The extrusion process of amaranth proteins abrogated the IgE responses triggered under non-extruded conditions (p = 0.0147). mMCP-1 responses were significantly detected in the group of mice sensitized to ovalbumin (p = 0.0138), but not in others. Conclusions: The non-extruded albumin fraction from amaranth has the potential to sensitize BALB/c mice, but this sensitizing potential fails to induce detectable serum levels of the mast cell degranulation marker mMCP-1 after intragastric challenges. Furthermore, the extrusion process abolished the sensitization potential of the amaranth albumins.
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Affiliation(s)
- Feliznando Isidro Cárdenas-Torres
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | - Cuauhtémoc Reyes-Moreno
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | | | - Edith Oliva Cuevas-Rodríguez
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | - Jorge Milán-Carrillo
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | - Roberto Gutiérrez-Dorado
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | | | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological, and Agricultural Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico.
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Response surface methodology for optimization of gluten-free bread made with unripe banana flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00082-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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32
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Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study. Food Chem 2018; 266:17-23. [PMID: 30381172 DOI: 10.1016/j.foodchem.2018.05.057] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 04/17/2018] [Accepted: 05/10/2018] [Indexed: 11/23/2022]
Abstract
A new approach for producing gluten-free pasta from hydrated (50 °C, 20 min) rice kernels, skipping the grinding step, was explored. Magnetic Resonance Imaging (MRI) was used to study the hydration kinetics of rice, by monitoring the time evolution of both proton density and water transverse-relaxation rate during water diffusion. Results showed that the optimal water diffusion was reached after 180 min, allowing the extrusion of hydrated rice kernels into pasta. MRI analysis also highlighted in cooked pasta gradients of water distribution and mobility, in agreement with the high shear force that was measured using the Kramer cell (1066.5 vs 896.4 N). The high hydration in the external layers of pasta did not negatively affect the cooking quality (cooking loss, compression energy, firmness) of the product. MRI analysis provided experimental evidence for the optimization of early steps in the technological process of grains for the production of gluten-free pasta.
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The Handbook of Minerals on a Gluten-Free Diet. Nutrients 2018; 10:nu10111683. [PMID: 30400639 PMCID: PMC6266778 DOI: 10.3390/nu10111683] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 10/26/2018] [Accepted: 10/29/2018] [Indexed: 01/30/2023] Open
Abstract
The importance of a gluten-free diet (GFD) in the treatment of celiac disease and other gluten-related disorders is undisputable. However, strict GFD often lead to nutritional imbalances and, therefore, to deficiencies. One of the most common deficiencies from a GFD are an insufficient amount of Ca, Fe, Mg, and Zn. This is mainly because the most of popular gluten-free (GF) raw materials are poor in minerals. Although the popularity of GFD is constantly growing, the data on minerals in GF products are still limited. More importantly, an access to the data is even more restricted. Therefore, the paper reviews the Ca, Fe, Mg, and Zn contents in hundreds of grain GF products available worldwide. The data for 444 products from categories of flours, mixes for cooking, bakery products, cereals, groats, rice, and pasta are obtained from research papers and nutritional databases. The calculation of the realization of mineral requirements from a portion of each product with its graphical classification as rich/average/poor source of each mineral is given. The review is a handbook of minerals for people on a GFD, dietitians, and food producers.
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Morreale F, Boukid F, Carini E, Federici E, Vittadini E, Pellegrini N. An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13995] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Federico Morreale
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
| | - Fatma Boukid
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
| | - Eleonora Carini
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
| | - Enrico Federici
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Department of Food Science Philippe E. Nelson Hall of Food Science Purdue University 745 Agricultural Mall Drive West Lafayette IN 47907 USA
| | - Elena Vittadini
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
| | - Nicoletta Pellegrini
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
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Marengo M, Amoah I, Carpen A, Benedetti S, Zanoletti M, Buratti S, Lutterodt HE, Johnson PNT, Manful J, Marti A, Bonomi F, Iametti S. Enriching gluten-free rice pasta with soybean and sweet potato flours. Journal of Food Science and Technology 2018; 55:2641-2648. [PMID: 30042580 DOI: 10.1007/s13197-018-3185-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/02/2017] [Accepted: 04/23/2018] [Indexed: 11/30/2022]
Abstract
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.
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Affiliation(s)
- Mauro Marengo
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Isaac Amoah
- 2Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Accra Road, Kumasi, Ghana
| | - Aristodemo Carpen
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Simona Benedetti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Miriam Zanoletti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Susanna Buratti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Herman E Lutterodt
- 3Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Accra Road, Kumasi, Ghana
| | | | - John Manful
- Africa Rice Center, 01 BP 4029 Abidjan, Ivory Coast
| | - Alessandra Marti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Francesco Bonomi
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- 1Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
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36
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Marti A, Cattaneo S, Benedetti S, Buratti S, Abbasi Parizad P, Masotti F, Iametti S, Pagani MA. Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches. J Food Sci 2018; 82:2583-2590. [PMID: 29125640 DOI: 10.1111/1750-3841.13938] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 08/29/2017] [Accepted: 09/05/2017] [Indexed: 12/21/2022]
Abstract
The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. PRACTICAL APPLICATION As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures.
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Affiliation(s)
- Alessandra Marti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefano Cattaneo
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Simona Benedetti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Susanna Buratti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Parisa Abbasi Parizad
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Fabio Masotti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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37
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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38
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Dib A, Wójtowicz A, Benatallah L, Bouasla A, Zidoune MN. Effect of hydrothermal treated corn flour addition on the
quality of corn-field bean gluten-free pasta. BIO WEB OF CONFERENCES 2018. [DOI: 10.1051/bioconf/20181002003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure) were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05) in all parameters in comparison with control pasta.
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39
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Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten‐free bakery and pasta products: prevalence and quality improvement. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13505] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yupeng Gao
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Busarawan Chaiya
- Department of Food Technology and Nutrition Faculty of Natural Resources and Agro‐Industry Chalermphrakiat Sakhon Nakhon Province Campus Kasetsart University Sakhon Nakhon 47000 Thailand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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40
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Marti A, Marengo M, Bonomi F, Casiraghi MC, Franzetti L, Pagani MA, Iametti S. Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.042] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Marti A, Abbasi Parizad P, Marengo M, Erba D, Pagani MA, Casiraghi MC. In VitroStarch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin. J Food Sci 2017; 82:1012-1019. [DOI: 10.1111/1750-3841.13673] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 11/18/2016] [Accepted: 02/01/2017] [Indexed: 01/30/2023]
Affiliation(s)
- Alessandra Marti
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Parisa Abbasi Parizad
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Mauro Marengo
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Daniela Erba
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Maria Ambrogina Pagani
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Maria Cristina Casiraghi
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
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42
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Marengo M, Baffour LC, Buratti S, Benedetti S, Saalia FK, Carpen A, Manful J, Johnson PNT, Barbiroli A, Bonomi F, Pagani A, Marti A, Iametti S. Defining the Overall Quality of Cowpea-Enriched Rice-Based Breakfast Cereals. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0092-fi] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Leonora C. Baffour
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
- Department of Nutrition and Food Science, University of Ghana, Legon, Ghana
| | - Susanna Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Firibu K. Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon, Ghana
| | - Aristodemo Carpen
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - John Manful
- Grain Quality Laboratory, Africa Rice Center, Cotonou, Benin
| | | | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
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43
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Marengo M, Carpen A, Bonomi F, Casiraghi MC, Meroni E, Quaglia L, Iametti S, Pagani MA, Marti A. Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0108-fi] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mauro Marengo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Aristodemo Carpen
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Francesco Bonomi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Maria Cristina Casiraghi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Erika Meroni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | | | - Stefania Iametti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Maria Ambrogina Pagani
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Alessandra Marti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
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44
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Bouasla A, Wójtowicz A, Zidoune MN. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.005] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016; 5:E87. [PMID: 28231182 PMCID: PMC5302439 DOI: 10.3390/foods5040087] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 11/08/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023] Open
Abstract
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
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Affiliation(s)
- Lucia Padalino
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | - Amalia Conte
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
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46
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Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective. Compr Rev Food Sci Food Saf 2016; 16:39-58. [PMID: 33371541 DOI: 10.1111/1541-4337.12240] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 09/23/2016] [Accepted: 09/26/2016] [Indexed: 12/17/2022]
Abstract
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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47
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Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta. Food Chem 2016; 204:320-325. [DOI: 10.1016/j.foodchem.2016.02.053] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 12/10/2015] [Accepted: 02/09/2016] [Indexed: 11/20/2022]
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48
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Larrosa V, Lorenzo G, Zaritzky N, Califano A. Improvement of the texture and quality of cooked gluten-free pasta. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.039] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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49
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Loubes MA, Flores SK, Tolaba MP. Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.055] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Marengo M, Akoto HF, Zanoletti M, Carpen A, Buratti S, Benedetti S, Barbiroli A, Johnson PNT, Sakyi-Dawson EO, Saalia FK, Bonomi F, Pagani MA, Manful J, Iametti S. Soybean-Enriched Snacks Based on African Rice. Foods 2016; 5:foods5020038. [PMID: 28231133 PMCID: PMC5302339 DOI: 10.3390/foods5020038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 05/16/2016] [Accepted: 05/18/2016] [Indexed: 11/16/2022] Open
Abstract
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack's hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.
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Affiliation(s)
- Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Hannah F Akoto
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Miriam Zanoletti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Aristodemo Carpen
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Paa-Nii T Johnson
- Council for Scientific and Industrial Research (CSIR)-Head Office, Accra P.O. Box M32, Ghana.
| | - Esther O Sakyi-Dawson
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Firibu K Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - John Manful
- Africa Rice Center, Cotonou 01 B.P. 2031, Benin.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
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