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Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C. Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains. Foods 2024; 13:353. [PMID: 38275720 PMCID: PMC10815487 DOI: 10.3390/foods13020353] [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: 12/20/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Brazil; (M.S.); (S.M.R.)
| | - Juan Carlos Vásquez Guzmán
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Sander Moreira Rodrigues
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Brazil; (M.S.); (S.M.R.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Williams Esteward Castillo-Martínez
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain
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2
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [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: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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3
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Shams R, Singh J, Dash KK, Dar AH, Panesar PS. Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1803-1813. [PMID: 37187993 PMCID: PMC10169987 DOI: 10.1007/s13197-023-05721-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2023] [Accepted: 03/06/2023] [Indexed: 03/29/2023]
Abstract
The present study was conducted out to develop nutritionally enriched noodles by supplementing wheat flour with mushroom and chickpea starch at different concentrations and its effect on physico-chemical, bioactive, cooking, microbial and sensory properties, morphological and textural properties has been investigated. The prepared noodles contained high levels of protein, and low levels of carbohydrate, energy with the incorporation of mushroom flour and chickpea starch concentration. The lightness (L*) (71.79-53.84) decreased and yellowness (b*) (19.33-31.36) and redness (a*) (1.91-5.35) increased with the incorporation of mushroom flour and chickpea starch. The optimum cooking time decreased while as the water absorption capacity and cooking loss increased with increase in mushroom flour and chickpea starch concentration. The microstructure study and textural properties depicted the clear picture of protein network, with smooth outer surface, and the decrease in hardness with increased concentration of mushroom flour and chickpea starch. XRD and DSC results revealed that the prepared noodles contained more complete crystallites and high fraction of crystalline region and the linear increase in the gelatinization temperature with increase in composite flour concentration. The microbial analysis of noodles showed the decrease in microbial growth with the incorporation of composite flour.
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Affiliation(s)
- Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India
| | - Jagmohan Singh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda, Malda, West Bengal India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir India
| | - Parmjit S. Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, Longowal, Punjab India
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4
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Lukinac J, Jukić M. Barley in the Production of Cereal-Based Products. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11243519. [PMID: 36559630 PMCID: PMC9780955 DOI: 10.3390/plants11243519] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 05/13/2023]
Abstract
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.
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Affiliation(s)
- Jasmina Lukinac
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
| | - Marko Jukić
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
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5
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Wang J, Brennan MA, Brennan CS, Serventi L. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 2022; 14:4575. [PMID: 36364837 PMCID: PMC9654938 DOI: 10.3390/nu14214575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 01/12/2024] Open
Abstract
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
| | - Charles Stephen Brennan
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- School of Science, RMIT, Melbourne, VIC 3000, Australia
| | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
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6
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Krawęcka A, Sobota A, Zarzycki P. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta. Foods 2022; 11:3216. [PMCID: PMC9601986 DOI: 10.3390/foods11203216] [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] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additionally, 7.5 and 20% of oat β-glucans, 5% of vital gluten, and 20% of millet flour were used in a selected sample. The addition of 7.5% β-glucans and 5% vital gluten to the product resulted in only a slight decrease in the GI of the products. A significant decrease in pasta GI was noted after the addition of 20% of lupine flour. The product enriched with 20% of lupine flour, 20% of β-glucans, and 20% of millet flour had the lowest glycemic index and glycemic load (GI = 33.75%, GL = 7.2%, respectively). At the same time, the lupine-flour-enriched products were characterized by an increased concentration of protein, fat, ash, and dietary fiber. The addition of lupine flour at the level of up to 20% yielded functional products characterized by good cooking quality.
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7
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Recycling of fig peels to enhance the quality of handmade pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Eyinla TE, Sanusi RA, Maziya-Dixon B. Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata). Front Nutr 2022; 9:983212. [PMID: 36159452 PMCID: PMC9500522 DOI: 10.3389/fnut.2022.983212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Consumption of high Glycemic Index (GI) foods is a risk factor for increasing prevalence of diabetes mellitus (DM). The extent of variation in starch digestibility and GI of Yam varieties and products is not yet fully understood. This study was therefore designed to evaluate in vitro and in vivo Glycemic Index properties of commonly consumed products prepared from varieties of White Yam. Four products (boiled, fried, pounded yam, and Amala) were prepared from 5 common varieties of Yam and evaluated for Digestible Starch (DS) and Resistant Starch (RS). Based on results, two products-pounded yam and Amala-were processed from three of the most popular varieties. Analysis of Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and estimated in vitro GI (eGI) were then carried out in this stage. Glycemic Index (GI) of these products consumed by apparently healthy young adults were also determined. Variety Amula had highest DS in Amala (19.1/100 g) and pounded Yam (20.4/100 g) while variety Alumaco had highest RS in all the products (2.9–3.3/100 g). When compared with RS in its raw tuber, RS of Alumaco generally increased after processing. Variety Alumaco had lowest RDS in Amala (0.6/100 g) and pounded yam (0.3/100 g) while eGI was lowest in Alumaco made into Amala (53) and pounded yam (48). Assessment of GI resulted in high GI for all products across each variety. Irrespective of variety, processing Yam into Amala released RDS fraction faster when compared with pounded yam. Generally, even though the products are considered as having high GI, Amala raised eGI and GI faster than Pounded yam. Variety-Alumaco particularly showed favorable properties applicable to dietary management of diabetes. Exploring more processing methods and genetic diversity is recommended.
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Affiliation(s)
- Toluwalope Emmanuel Eyinla
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, Nigeria
- Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Rasaki Ajani Sanusi
- Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Ibadan, Nigeria
- *Correspondence: Busie Maziya-Dixon
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9
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Reid JESJ, Yakubov GE, Lawrence SJ. Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Crit Rev Food Sci Nutr 2022; 64:837-851. [PMID: 36004513 DOI: 10.1080/10408398.2022.2109585] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 - 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides.
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Affiliation(s)
- Joshua E S J Reid
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Gleb E Yakubov
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Stephen J Lawrence
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
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10
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Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food. Foods 2022; 11:foods11162525. [PMID: 36010525 PMCID: PMC9407415 DOI: 10.3390/foods11162525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce-Ulva lactuca, nori-Porphyra tenera, and wakame-Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.
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11
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Lomuscio E, Bianchi F, Cervini M, Giuberti G, Simonato B, Rizzi C. Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product. Foods 2022; 11:foods11162496. [PMID: 36010496 PMCID: PMC9407225 DOI: 10.3390/foods11162496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/09/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
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Affiliation(s)
- Elisabetta Lomuscio
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
- Correspondence:
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
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12
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Bianchi F, Giuberti G, Cervini M, Simonato B. Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02838-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractPasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.
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13
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Nguyen TTL, Flanagan BM, Tao K, Ni D, Gidley MJ, Fox GP, Gilbert RG. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food Chem 2022; 372:131291. [PMID: 34638062 DOI: 10.1016/j.foodchem.2021.131291] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 09/11/2021] [Accepted: 09/29/2021] [Indexed: 11/04/2022]
Abstract
White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular size and starch digestibility were investigated. The levels of β-glucan were reduced by 16% after cooking, due to the loss of β-glucan into the cooking water. Both the noodle-making process and cooking increased the solubility of β-glucan but did not change its average molecular size. Digestion profiles show that β-glucan in wholemeal oat flour did not change starch digestion rates compared with isolated starch, but reduced the starch digestion rate of oat-fortified wheat noodles compared to the control (wheat noodles). Confocal laser scanning microscopy suggests that interaction between β-glucan and protein contributes to the starch-protein matrix and changes noodle microstructure, and thus alters their digestibility.
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Affiliation(s)
- Thoa T L Nguyen
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia; Faculty of Chemical Engineering, University of Science and Technology, The University of Danang, Danang 50000, Viet Nam
| | - Bernadine M Flanagan
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Keyu Tao
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Dongdong Ni
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Michael J Gidley
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia
| | - Glen P Fox
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia; Department of Food Science and Technology, University of California Davis, CA 95616, USA
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences, The University of Queensland, Qld 4067, Australia.
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14
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Udachan I, Gatade A, Ranveer R, Lokhande S, Mote G, Sahoo AK. Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iranna Udachan
- Department of Technology Shivaji University Kolhapur Maharashtra India
| | - Abhijit Gatade
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | - Rahul Ranveer
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | | | - Gurunath Mote
- Department of Technology Shivaji University Kolhapur Maharashtra India
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15
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Effect of Spirulina ( Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina ( Triticum durum) Based Fresh Pasta. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020355. [PMID: 35056669 PMCID: PMC8779242 DOI: 10.3390/molecules27020355] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/26/2022]
Abstract
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.
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16
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Sissons M. Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review. Foods 2022; 11:foods11010123. [PMID: 35010249 PMCID: PMC8750499 DOI: 10.3390/foods11010123] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/18/2023] Open
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
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Affiliation(s)
- Mike Sissons
- Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia
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17
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Ainsa A, Roldan S, Marquina PL, Roncalés P, Beltrán JA, Calanche Morales JB. Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Andrea Ainsa
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Sergio Roldan
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Pedro L. Marquina
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Pedro Roncalés
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - José Antonio Beltrán
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
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18
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Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach. J Food Sci 2021; 87:68-79. [PMID: 34940975 DOI: 10.1111/1750-3841.16009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 11/29/2022]
Abstract
The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixture design approach. Optimally formulated pasta with acceptable technological and textural properties as close as possible to those of control pasta was studied. The microstructure analysis of cooked and uncooked pasta was performed. Cox response trace plots revealed that the increasing amounts of whole barley flour and durum wheat semolina resulted in an increase in the cooking quality parameters and yellowness. However, pasta firmness was negatively influenced by inulin and whole barley flour addition. The ingredient composition of the optimally formulated pasta, which leads to the best technological and textural properties, was 94.8% durum wheat semolina, 3.7% whole barley flour, and 1.5% inulin. This optimal formulation had an optimal cooking time of 335.24 s, a swelling index of 2.15%, and a cooking loss of 10.44%. The firmness values and the color parameters were also satisfactory. The microstructure of the optimally formulated cooked pasta showed the presence of few not gelatinized starch granules incorporated into the protein matrix as compared to the control pasta. PRACTICAL APPLICATION: Three ingredients, durum wheat semolina, whole barley flour, and inulin, were used for the production of new functional pasta using a mixture design approach. The obtained optimally formulated pasta, with good technological and textural properties, was rich in several dietary fibers. This allows the application of whole barley flour and inulin in the cereal industry and can be of interest to the human diet.
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Affiliation(s)
- Youkabed Zarroug
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Kais Djebali
- Valorization of Useful Material Laboratory (LVMU), National Research Center in Material Sciences (CNRSM) of Borj-Cedria, Hammam-Lif, Tunisia
| | - Dorra Sfayhi
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Maissa Khemakhem
- Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT), University of Carthage, Tunis, Tunisia
| | - Mouna Boulares
- Research Unity Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia
| | - Mouldi El Felah
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
| | - Hassouna Mnasser
- Structural Organic Chemistry Laboratory: Synthesis and Physicochemical Study, Higher School of Food Industries, (ESIAT), University of Carthage, Tunis, Tunisia
| | - Mohamed Kharrat
- Field Crops Laboratory (LR16INRAT02), National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana, Tunisia
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19
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Aínsa A, Vega A, Honrado A, Marquina P, Roncales P, Gracia JAB, Morales JBC. Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties. Foods 2021; 10:foods10123049. [PMID: 34945600 PMCID: PMC8701056 DOI: 10.3390/foods10123049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.
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20
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Bazarnova J, Nilova L, Trukhina E, Bernavskaya M, Smyatskaya Y, Aktar T. Use of Microalgae Biomass for Fortification of Food Products from Grain. Foods 2021; 10:3018. [PMID: 34945568 PMCID: PMC8700791 DOI: 10.3390/foods10123018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/17/2021] [Accepted: 12/02/2021] [Indexed: 11/21/2022] Open
Abstract
This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.
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Affiliation(s)
- Julia Bazarnova
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Liudmila Nilova
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Elena Trukhina
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Maya Bernavskaya
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Yulia Smyatskaya
- Department of Institute of Civil Engineering, Peter the Great Sankt-Petersburg Polytechnic University, 194064 Saint Petersburg, Russia
| | - Tugba Aktar
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07450 Antalya, Turkey
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21
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Renoldi N, Brennan CS, Lagazio C, Peressini D. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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González‐Cervantes ME, Hernández‐Uribe JP, Gómez‐Aldapa CA, Navarro‐Cortez RO, Palma‐Rodríguez HM, Vargas‐Torres A. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (
Ustilago maydis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Carlos A. Gómez‐Aldapa
- Centro de Investigaciones Químicas Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Mineral de la Reforma México
| | - Ricardo O. Navarro‐Cortez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Heidi M. Palma‐Rodríguez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
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24
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Ainsa A, Honrado A, Marquina PL, Roncalés P, Beltrán JA, Calanche M. JB. Innovative Development of Pasta with the Addition of Fish By-Products from Two Species. Foods 2021; 10:foods10081889. [PMID: 34441666 PMCID: PMC8392829 DOI: 10.3390/foods10081889] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/11/2021] [Accepted: 08/13/2021] [Indexed: 12/12/2022] Open
Abstract
The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.
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25
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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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26
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Fractionation, physicochemical and structural characterization of polysaccharides from barley water-soluble fiber. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106539] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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27
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Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110885] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106533] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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29
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Simonato B, Tolve R, Rainero G, Rizzi C, Sega D, Rocchetti G, Lucini L, Giuberti G. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1920-1925. [PMID: 32898294 DOI: 10.1002/jsfa.10807] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 09/01/2020] [Accepted: 09/08/2020] [Indexed: 05/08/2023]
Abstract
BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for consumers. RESULTS In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g-1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. Increasing levels of MOLP influenced the technological and nutritional properties of wheat-based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and firmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclusion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals. CONCLUSIONS The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Barbara Simonato
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Roberta Tolve
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Davide Sega
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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30
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Lu X, Brennan MA, Guan W, Zhang J, Yuan L, Brennan CS. Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 2021; 10:731. [PMID: 33808231 PMCID: PMC8066703 DOI: 10.3390/foods10040731] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
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Affiliation(s)
- Xikun Lu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Li Yuan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
- School of Science, RMIT, Melbourne, VIC 3000, Australia
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31
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Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021; 62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand
| | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand.,School of Science, RMIT, Melbournene, Australia
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32
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Nocente F, Natale C, Galassi E, Taddei F, Gazza L. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods 2021; 10:foods10030502. [PMID: 33652761 PMCID: PMC7996885 DOI: 10.3390/foods10030502] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/16/2021] [Accepted: 02/23/2021] [Indexed: 12/17/2022] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
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33
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Göksel Saraç M. Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach. J Texture Stud 2021; 52:368-379. [PMID: 33491201 DOI: 10.1111/jtxs.12588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 11/27/2022]
Abstract
In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non-starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite-elimination and choice translating reality (ELECTRE), one of the multi-criteria decision-making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.
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Sethi S, Nanda SK, Bala M. Quality assessment of pasta enriched with anthocyanin‐rich black rice bran. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14952] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Swati Sethi
- Food Grains and Oilseed Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana Punjab India
| | - Saroj Kumar Nanda
- Food Grains and Oilseed Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana Punjab India
| | - Manju Bala
- Food Grains and Oilseed Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana Punjab India
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Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods 2020; 9:foods9101412. [PMID: 33028017 PMCID: PMC7601156 DOI: 10.3390/foods9101412] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/30/2020] [Accepted: 10/01/2020] [Indexed: 01/01/2023] Open
Abstract
The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.
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Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads. J Food Sci 2020; 85:3141-3149. [PMID: 32857867 DOI: 10.1111/1750-3841.15401] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 06/06/2020] [Accepted: 08/04/2020] [Indexed: 12/25/2022]
Abstract
Hull-less barley (HLB), especially waxy HLB, contains many physiologically active ingredients; however, its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product. PRACTICAL APPLICATION: The composite flour with 80 g hull-less barley wholegrain flour, 20 g wheat flour, and 30 g wheat gluten can be substituted in breadmaking. Compared to wheat bread, hull-less barley bread exhibited different but acceptable sensory properties and had more nutritional value, particularly the waxy one. Therefore, a high proportion of hull-less barley could be recommended for bread production.
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Affiliation(s)
- Juan Liu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
| | - Huisheng Zhai
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
| | - Yuhong Zhang
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China
| | - Xingquan Zeng
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Yawei Tang
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Nyima Tashi
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Zhifen Pan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
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38
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De Santis D, Moresi M, Cimini A. Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109654] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Garbetta A, D'Antuono I, Melilli MG, Sillitti C, Linsalata V, Scandurra S, Cardinali A. Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104004] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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40
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Peressini D, Cavarape A, Brennan MA, Gao J, Brennan CS. Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105613] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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41
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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods 2020; 9:foods9030354. [PMID: 32204341 PMCID: PMC7142464 DOI: 10.3390/foods9030354] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/11/2020] [Accepted: 03/17/2020] [Indexed: 01/23/2023] Open
Abstract
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
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42
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Prerana S, Anupama D. Influence of carrot puree incorporation on quality characteristics of instant noodles. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13270] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shere Prerana
- MIT College of Food TechnologyMIT Art Design and Technology University Pune India
| | - Devkatte Anupama
- MIT College of Food TechnologyMIT Art Design and Technology University Pune India
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43
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Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105349] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Chusak C, Chanbunyawat P, Chumnumduang P, Chantarasinlapin P, Suantawee T, Adisakwattana S. Effect of gac fruit (Momordica cochinchinensis) powder on in vitro starch digestibility, nutritional quality, textural and sensory characteristics of pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108856] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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45
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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Zhang H, Li Z, Tian Y, Song Z, Ai L. Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch. Int J Biol Macromol 2019; 141:240-246. [DOI: 10.1016/j.ijbiomac.2019.08.268] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 01/20/2023]
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47
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Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105194] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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48
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Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:6750726. [PMID: 31886166 PMCID: PMC6925700 DOI: 10.1155/2019/6750726] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 11/18/2022]
Abstract
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
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Affiliation(s)
- R. A. T. Nilusha
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - J. M. J. K. Jayasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - O. D. A. N. Perera
- Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - P. I. P. Perera
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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49
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Simonato B, Trevisan S, Tolve R, Favati F, Pasini G. Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108368] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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50
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Mahmud A, Abraha B, Ghirmatsion M, Xia W, Yang F. Quality Evaluation of Grass Carp (Ctenopharyngodon idella) Protein Concentrate Supplemented Noodles. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1663570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Abdu Mahmud
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea
| | - Bereket Abraha
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea
| | - Mogos Ghirmatsion
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
- Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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