Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approach

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.

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

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.

Effects of protein-containing additives on pasta quality and biological value

The present work includes results on enrichment of pasta, a mass-consumption product, with protein. Meat products, legume (Leguminosae L.) flour and plant protein isolates were used as protein-containing additives. The content of protein and essential amino acids in the additives makes them promising for improving the biological value of pasta. We studied effects of the additives on raw gluten and wheat flour starch properties, pasta dough rheo- logical characteristics, and finished product quality. As a result, the following optimal amounts of the additives were established: 15% by weight of flour for meat, 10% by weight of the mixture for pea and lentil flour as well as plant isolates, and 7.5% by weight of the mixture for soy flour. The enriching components added in pasta dough were found to have a positive effect on pasta quality. These increased protein content by 1.59–8.19%, biological value by 6–16%, utility coefficient of amino acid composition by 0.2–0.26, protein digestibility by pepsin by 11–24%, and daily pro- tein intake level by 31.4–12.5%.

Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

Replacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum. This paper focuses on the possibility of obtaining a new type of gluten-free maize-field bean pasta and explores the characteristics of phenolics content, antioxidant activity, cooking quality, textural and thermotropic behavior as well as the microstructure of pasta products with the various levels of added xanthan gum. The obtained results revealed that 0.25, 0.50 and 0.75% addition of xanthan gum to pasta did not have significant influence on its phenolics content and antioxidant activity, whereas 1.00% addition caused a decrease in the tested parameters. On the other hand, the opposite effect of gum addition on the cooking quality, texture characteristic and microstructure was observed. The addition of xanthan gum to the formulation improved pasta quality while reducing the leaching of its components into the cooking water. Pasta prepared with 1.00% xanthan gum showed the lowest cooking loss, the highest firmness, and the lowest adhesiveness. These results revealed a significant influence of xanthan gum content on pasta properties as confirmed by the thermal analysis and SEM microstructure observations.

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.

Utilização de farinha de subproduto de brotos para elaboração de massa alimentícia fresca

Resumo O objetivo deste trabalho foi elaborar farinhas com brotos e subprodutos de brotos, além de avaliar a potencialidade de utilização de subprodutos de brotos na elaboração de massa alimentícia. Primeiramente, foram produzidas farinhas de broto de alfafa e farinhas de subprodutos de brotos, utilizando como métodos de processo a secagem convencional e a secagem por liofilização. Os resultados demonstraram que o método de secagem promoveu diferenças significativas no teor de umidade, lipídeos, proteínas, fibras, acidez, índice de solubilidade em água, atividade de água e cor das farinhas. Após avaliação do rendimento e dos parâmetros físico-químicos, a Farinha de Subproduto de Broto foi selecionada para a elaboração de massa fresca com as seguintes formulações: 5%, 10%, 20% e 30% de farinha de subproduto de broto em relação à farinha de trigo (q.s.p. 100%). Análises físico-químicas e de propriedades tecnológicas também foram realizadas em todas as massas elaboradas. Em relação às massas desenvolvidas, houve aumento no teor de cinzas e fibras, e a cor do produto se tornou mais escura com a adição de farinha de subproduto de broto. As análises das propriedades tecnológicas das massas demonstraram que houve aumento do tempo de cozimento e perda de sólidos solúveis na água de cozimento, com o aumento da proporção de farinha de subproduto de broto utilizada na formulação, sendo a formulação com 10% a mais adequada frente aos resultados obtidos. Portanto, o subproduto de broto se mostrou como um potencial insumo para o desenvolvimento de massas alimentícias, visando ao melhoramento nutricional e funcional.

Enriching gluten-free rice pasta with soybean and sweet potato flours

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.