Quality evaluation of gluten free protein rich broken rice pasta

Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles

When waxy barley (WB) is milled, 40% of the weight is typically discarded as bran. To utilize WB bran resources and improve health functionality, flours prepared from inner bran (IB) and outer bran (OB) layers were used to substitute partially wheat all-purpose flour (APF) for noodle preparation. The dough and noodle qualities were investigated based on analytical tests and sensory evaluations. Both methods revealed considerable darkening of the doughs and noodles upon OB substitution. Boiled noodles with 30% and 50% IB substitution had considerably lower total energy and breaking stress, whereas those with OB substitution had higher breaking stress at all substitution rates. Texture differences between sample groups were observed using analytical tests, but not via sensory evaluation. In addition, the boiled noodles with 50% OB demonstrated considerably lower taste preference in the sensory evaluation than the APF noodles. The comprehensive evaluation score was considerably lower for the boiled noodles with 30% or 50% OB than that of the APF noodles. The β-glucan and antioxidant contents increased with the IB or OB substitution rates. These findings show that APF can be substituted with IB at a substitution rate of 50%, while the substitution of OBF is limited to ≤10%.

Silkworm pupae derivatives as source of high value protein intended for pasta fortification

Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%_db ) as a valuable product in sustainable diets besides upcycling a side stream from the silk industry. The principal objective of this study was to assess the cooking quality (i.e., imbibition kinetics, cooking loss) and texture of pasta supplemented with defatted silkworm powder or with its aqueous protein extract, which enabled to reduce the content of indigestible components supplying a similar protein intake. Pasta was produced on lab-scale, dried, and tested for chemical composition, mechanical properties before and during cooking, cooking behavior in terms of hydration kinetics, starch gelatinization, and cooking quality indexes. The structural roles on pasta protein network played by silkworm powder and proteins extract were investigated. The former behaves as a structural thickener while the second provides a steric hindrance effect with consequent different cooking performances. With regards to the fortified pasta perceived quality, a high level in total color difference (ΔE) was measured (ΔE > 6). However, after fortification agents' addition, pasta color became closer to that of the whole wheat pasta already known by consumers. Structure fragility increased. The energy at break of the "extract pasta" was about one-third of the control (0.849 N*mm). Silkworm powder addition led to the highest pasta optimal cooking time (376 s) and the slowest imbibition rate (0.0001 s^-1 ). After fortification, pasta had an almost doubled cooking loss than control pasta (2.97 ± 0.18 g/100g_db ). PRACTICAL APPLICATION: Silkworm pupae flour can be easily applied for pasta fortification in order to increase the protein daily intake of people in an easy and practical way.

Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.

Developmental Differences between Anthers of Diploid and Autotetraploid Rice at Meiosis

Newly synthetic autotetraploid rice shows lower pollen fertility and seed setting rate relative to diploid rice, which hinders its domestication and breeding. In this study, cytological analysis showed that at meiosis I stage, an unbalanced segregation of homologous chromosomes, occurred as well as an early degeneration of tapetal cells in autotetraploid rice. We identified 941 differentially expressed proteins (DEPs) in anthers (meiosis I), including 489 upregulated and 452 downregulated proteins. The DEPs identified were related to post-translational modifications such as protein ubiquitination. These modifications are related to chromatin remodeling and homologous recombination abnormalities during meiosis. In addition, proteins related to the pentose phosphate pathway (BGIOSGA016558, BGIOSGA022166, and BGIOSGA028743) were downregulated. This may be related to the failure of autotetraploid rice to provide the energy needed for cell development after polyploidization, which then ultimately leads to the early degradation of the tapetum. Moreover, we also found that proteins (BGIOSGA017346 and BGIOSGA027368) related to glutenin degradation were upregulated, indicating that a large loss of glutenin cannot provide nutrition for the development of tapetum, resulting in early degradation of tapetum. Taken together, these evidences may help to understand the differences in anther development between diploid and autotetraploid rice during meiosis.

Amino Acid Profiles and Compositions of Different Cultivars of Panicum miliaceum L

Abstract

Amino acids are valuable nutrients, responsible for a variety of tasks in the human body. A favourable amino acid profile in gluten-free crops, such as millet, can thus be beneficial for human health, which is why 35 proso millet (Panicum miliaceum L.) samples, comprising 23 whole and 12 dehulled, were investigated regarding their amino acid profiles and compositions using acidic hydrolysis and ion-exchange chromatography with ninhydrin derivatization and subsequent detection with photometry. Results for amino acid compositions were compared with gluten-containing wheat and other gluten-free cereals. Furthermore, gained values were put in contrast to estimated essential amino acid requirements for adult humans. The study was able to show that cultivars of proso millet differ and that dehulling does not significantly influence the amino acid compositions. Furthermore, the results display that Panicum miliaceum L. holds more essential amino acids than other gluten-free grains and exhibits high amounts of leucine and alanine. The methionine content differs greatly between samples, which means that choosing certain cultivars is important to ensure a high content. The most abundant amino acids in proso millet grains are glutamic acid/glutamine (2.13 ± 0.34 g per 100 g), alanine (1.06 ± 0.18 g per 100 g) and leucine (1.36 ± 0.24 g per 100 g).

Graphic abstract