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

Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review

Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops highly valued for their nutritional benefits and rich bioactive compounds. These compounds include carotenoids, flavonoids (including anthocyanins), and phenolic acids etc. which are present in both the leaves and roots of these sweet potatoes. PFSP and YFSP offer numerous health benefits, such as antioxidant, anti-inflammatory, anti-cancer, and neuroprotective properties. The antioxidant activity of these sweet potatoes holds significant potential for various industries, including food, pharmaceutical, and cosmetics. However, a challenge in utilizing PFSP and YFSP is their susceptibility to rapid oxidation and color fading during processing and storage. To address this issue and enhance the nutritional value and shelf life of food products, researchers have explored preservation methods such as co-pigmentation and encapsulation. While YFSP has not been extensively studied, this review provides a comprehensive summary of the nutritional value, phytochemical composition, health benefits, stabilization techniques for phytochemical, and industrial applications of both PFSP and YFSP in the food industry. Additionally, the comparison between PFSP and YFSP highlights their similarities and differences, shedding light on their potential uses and benefits in various food products.

A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion

The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry.

Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review

Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.

The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM)

Hybrid microwave-hot air (MW-HA) drying of sweet potatoes was optimized using a face-centered central composite design (FCCCD) with response surface methodology through the desirability function. The independent variables were drying temperature (50-70 °C) and microwave power (0-180 W), while the investigated responses were the drying time (Dt), the rehydration ratio (RR), the water-holding capacity (WHC), the antioxidant activity change (AA-PC), the total phenolic content change (TPC-PC), and the beta-carotene content change (BC-PC). The main criteria for the optimization of hybrid drying of sweet potatoes was to produce dried potatoes in the shortest drying time with a maximum RR and WHC and with minimum bioactive content (AA, TPC, and BC) loss. The optimum conditions were found to be a drying temperature of 54.36 °C with a microwave power of 101.97 W. At this optimum point, the Dt, RR, WHC, AA-PC, TPC-PC, and BC-PC were 61.76 min, 3.29, 36.56, 31.03%, -30.50%, and -79.64%, respectively. The results of this study provide new information about the effect of the hybrid drying method (MW-HA) on the rehydration ability and bioactive compounds of sweet potatoes, as well as the optimum values of the process.

Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches

Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well as long cooking procedures, adversely affect legume consumption frequency. Pre-treatment methods, including soaking, sprouting, and pulse electric field technology, are effective in reducing the alpha-oligosaccharides and other anti-nutritional factors, eventually lowering cooking time for legumes. Extrusion technology used for innovative development of legume-enriched products, including snacks, breakfast cereals and puffs, baking and pasta, represents a strategic way to promote legume consumption. Culinary skills such as legume salads, legume sprouts, stews, soups, hummus, and the development of homemade cake recipes using legume flour could represent effective ways to promote legume consumption. This review aims to highlight the nutritional and health effects associated with legume consumption, and strategies to improve their digestibility and nutritional profile. Additionally, proper educational and culinary approaches aimed to improve legumes intake are discussed.

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.

Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti

The aim of present investigation was justifying the suitability of sweet potato flour for development of gluten free spaghetti with reduced starch digestibility and to enhance protein content by fortification of whey protein concentrate (WPC) and chickpea flour (CPF) at the rate of 5%, 10%, and 15% respectively along with control. The effect of fortification in spaghetti was assessed for its glycemic index, physical, nutritional, and sensory properties. The data revealed that increase in the level of fortification of WPC and CPF resulted with increase in optimum cooking time, weight and volume without affecting cooking loss as compared to control sample. The percent increase in protein content of spaghetti fortified with WPC and CPF found as 192.20% and 150.08% respectively in comparison with control. However, spaghetti fortified with 15% CPF and 15% WPC showed lowest starch digestibility with reduced glycemic index to 59.43 and 58.73 respectively. The spaghetti fortified with 10% WPC and 10% CPF was found overall acceptable by panelists. Moreover, the fortification of spaghetti with WPC and CPF could significantly increase the protein content along with overall acceptability and functional characteristics.

Quantification of Protein "Biomarkers" in Wheat-Based Food Systems: Dealing with Process-Related Issues

Selected food proteins may represent suitable markers for assessing either the presence/absence of specific food ingredients or the type and intensity of food processes. A fundamental step in the quantification of any protein marker is choosing a proper protocol for solubilizing the protein of interest. This step is particularly critical in the case of solid foods and when the protein analyte is prone to undergo intermolecular disulfide exchange reactions with itself or with other protein components in the system as a consequence of process-induced unfolding. In this frame, gluten-based systems represent matrices where a protein network is present and the biomarker proteins may be either linked to other components of the network or trapped into the network itself. The protein biomarkers considered here were wheat gluten toxic sequences for coeliac (QQPFP, R5), wheat germ agglutinin (WGA), and chicken egg ovalbumin (OVA). These proteins were considered here in the frame of three different cases dealing with processes different in nature and severity. Results from individual cases are commented as for: (1) the molecular basis of the observed behavior of the protein; (2) the design of procedure aimed at improving the recovery of the protein biomarker in a form suitable for reliable identification and quantification; (3) a critical analysis of the difficulties associated with the plain transfer of an analytical protocol from one product/process to another. Proper respect for the indications provided by the studies exemplified in this study may prevent coarse errors in assays and vane attempts at estimating the efficacy of a given treatment under a given set of conditions. The cases presented here also indicate that recovery of a protein analyte often does not depend in a linear fashion on the intensity of the applied treatment, so that caution must be exerted when attributing predictive value to the results of a particular study.

Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design

D-optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (MP). Multigrain flours were considered as the independent variables evaluated with respect to three response variables containing hardness and the amount of protein and fiber. Quadratic, linear, and linear models were chosen to explain the hardness and the amount of protein and fiber of the MPs, respectively. In optimal formulation of MP, that is, SF (57.34%,), DSF (14%), WQF (11%), WRF (7.54%), WOF (5.61%), WBF (2.51%), and RF (2%), the content of fiber and protein enhanced more than 4.12 and 1.34 times compared with SP, respectively. Therefore, according to the European Union law, it can be claimed that this pasta is a source of fiber. As the amount of protein and fiber increased, the hardness and optimal cooking time decreased, while the cooking loss increased. After cooking, MP was murkier and less yellow in color. The 2, 2- diphenyl- 1- picrylhydrazyl (DPPH) inhibition activity of the MP was about 2.5 times higher than the SP. Analysis of the antioxidant properties of the samples after cooking showed that the DPPH inhibition activity of the SP and MP reduced. The results indicated that the overall acceptability of MP was higher than SP. Based on our findings, these multigrain flours are probable to be applied as nutritious complements in the pasta industry to improve the functional characteristics.

Monitoring the carryover of egg proteins in pasta making to support allergen risk management

Egg proteins are among the major food allergens. Very often, the same pasta-making plants are used for industrial production of egg-based pasta (EBP) and semolina-only pasta (SP), so that residual egg proteins may be present in SP. This calls for defining the amount of semolina pasta that should be discarded when switching production lines. In this study, the egg proteins content was measured in pasta samples taken at various times after switching production lines from EBP to SP Both long and short pasta shapes were sampled before and after a drying step. Protocols meant to circumvent the difficulties associated with detecting egg proteins in a complex matrix after processing were set up for using commercial ELISA kits to monitor the disappearance of egg proteins from the products. The use of both denaturants and disulphide reductants to solubilise egg proteins was found to be mandatory, as verified by ovalbumin detection by ELISA and by using mass spectrometry to assess residual egg white lysozyme. Appropriate sample preparation protocols were used to monitor the progressive disappearance of egg proteins in the products when shifting production lines in an industrial pasta plant, providing a basis for credible, reliable, and consistent self-control procedures. For lines with a production capacity of 2200-2400 kg h^-1, the amount of material to be discarded to ensure that products meet the strictest analytical requirements has been found to be around 2000-3000 kg (for long pasta) and 3000-4000 kg (for short pasta).

Optimization of athletic pasta formulation by D-optimal mixture design

The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D-optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.

Optimización de la formulación de tallarines libres de gluten enriquecidos con pulpa de zapallo deshidratada empleando el método de diseño de mezclas

Resumen La pulpa de zapallo deshidratada (Cucurbita máxima) ha sido empleada para enriquecer pastas libres de gluten, debido a su alto contenido nutricional; sin embargo, no se han llevado a cabo estudios donde se logre identificar la mejor formulación a partir de diseños experimentales de optimización. Por lo tanto, el objetivo principal de este trabajo fue evaluar la calidad de los tallarines libres de gluten de cada uno tratamientos desarrollados y utilizar el diseño de mezclas simplex para la obtención de la formulación óptima. Para ello, además de pulpa de zapallo deshidratada dos materias primas fueron consideradas: harina de arroz y harina de maíz. Como variables de respuesta se contemplaron: análisis proximal (contenido de proteína, almidón, cenizas y fibra dietaria), esfuerzo a la fractura, calidad de cocción, color CIEL*a*b*, aceptación sensorial y la microestructura del tallarín seco. Se realizaron análisis de varianza ANOVA y se obtuvieron los modelos de regresión (lineal, cuadrático, cúbico especial y cúbico completo), los cuales se emplearon para explicar cada una de las variables de respuesta mencionadas, siendo las de mayor significancia y mayor R2 y R2 ajustados la adhesividad sensorial, masticabilidad sensorial y ganancia de peso. Finalmente, la formulación que presentó valores óptimos en dichas variables fue aquella con 0,10 g de pulpa de zapallo deshidratada/g harina; 0,3859 g de harina de arroz/g harina y 0,5141 g de harina de maíz/g harina (valores predichos).