Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Gluten-free pasta as an alternative in the diet of patients with celiac disease

Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten-free diet. The objective of this study was to develop a dough for gluten-free pasta prepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81-19), corn‒rice‒soy (48-37-15), and corn‒rice‒amaranth (49-32-14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten-free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice. The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20 mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is considered gluten-free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand. This pasta may widen the gluten-free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. PRACTICAL APPLICATION: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten-free products. The pasta obtained presented a higher nutritional content than a commercial gluten-free pasta and was comparable to that of a pasta made with wheat.

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.

Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products

Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids

Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA—FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.

Effect of rice flour ultrafine particle size on β-glucanase inactivation by microwave treatments and pasting properties in treated flours

The main problem in developing gluten-free products enriched with β-glucans (BG) is the hydrolysis they suffer due to the endogenous β-glucanase content of raw materials. The depolymerization causes a decrease in the molecular weight and viscosity, which is the most important parameter related to the health claims of BG. Hence, it is necessary to inactivate the β-glucanase. Therefore, this study aimed to inactivate the β-glucanase activity present in rice flour (Indica variety) with fine particle size using the microwave (MW) hydrothermal treatment method. The rice flour was conditioned at three different humidities 13, 16, 19 and 25%. Samples of 50 g were subjected to different microwave treatments 1, 2, 4 and 8 min, at 900 W power at 20 seconds intervals of treatment and 1-minute rest. The effect of particle size on inactivating the β-glucanase activity and the effect of MW treatment on the flour pasting property were also studied. The inactivation process followed a first-order kinetic response, and the apparent rate constant of thermal inactivation increased exponentially with the moisture content (M) of the flour, according to the equation -0.02t·exp (0.19·M) (R2 = 0.987). Among the treatments employed 4 min treatment at 25% initial M was found effective for complete β-glucanase inactivation. The effect of flour particle size did not show a significant (p> 0.05) difference on the efficiency of β-glucanase inactivation. Keywords: particle size, β-glucans, rice flour, microwave treatment, β-glucanase activity.

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.

Chemical composition and fermentation characteristics of maize silage with citrus pulp

ABSTRACT The objective of this study was to evaluate the effects of including citrus pulp in maize silage on chemical composition and fermentation parameters. The experimental design was fully randomized with four replicates. Maize silage consisting of 0–50% citrus pulp was produced and analyzed. The pH linearly decreased with the increased inclusion of citrus pulp (3.49 at 50% citrus pulp), which is far below what is considered adequate (3.8–4.2). However, not all fermentation parameters were compromised. At 33% citrus pulp, we estimated 30.82 g/kg total nitrogen. At 49% citrus pulp, we estimated 95.16 g/kg of crude protein. At 21% and 22% citrus pulp, we estimated 549.89 g/kg of neutral detergent fiber and 678.11 g/kg of total digestible nutrients, respectively. Therefore, we conclude that the inclusion of up to 30% citrus pulp improves the complete chemical composition of maize silage owing to the reduction in structural carbohydrate values and increases in total digestible nutrient and protein content.

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.

Proteins in Food Systems-Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties. This review article intends to present proteins as an increasingly popular ingredient in various food products that frequently draw contemporary consumers’ attention. The study describes the role of conventional, unconventional, and alternative sources of protein in the human body. Furthermore, the study explores proteins’ nutritional value and functional properties, their use in the food industry, and the application of proteins in bionanomaterials. Due to the expected increase in demand for high-protein products, the paper also examines the health benefits and risks of consuming these products, current market trends, and consumer preferences.

Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread

A response surface methodology based on Box-Behnken design was deployed to optimize gluten-free bread formulation based on rice flour. Roselle seed powder (15, 25 and 35%), egg white powder (10, 20 and 30%) and xanthan gum (0.5, 0.75 and 1%) were selected as independent variables. The purpose of the optimization was to achieve maximum porosity and sensory properties as well as minimum hardness of bread samples. The results showed that the Roselle seed and egg white powders had a significant effect (p ≤ 0.05) on hardness, porosity and sensory characteristics of bread. However, xanthan gum did not show a significant effect (p > 0.05) on sensory properties. The design revealed the optimum formulation for gluten-free rice bread with low crumb firmness and improved porosity and sensory values by using 0.73, 30 and 25% of xanthan gum, Roselle seed and egg white powders, respectively. In addition, the optimized gluten-free bread showed higher nutritional properties in terms of total protein, ash, oil and fiber contents as well as lower staling rate compared to the control.

Sorghum Pasta and Noodles: Technological and Nutritional Aspects

Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.

Clinical presentation of coeliac disease and the effect of sorghum-based diet on anthropometric measurements among Sudanese children

Coeliac disease (CD) is a chronic enteropathy. Sorghum (Sorghum vulgaris) is a common staple in Sudan. The literature on the growth of children with CD following sorghum diet is scanty. The aim of this study was to identify the demographic and clinical characteristics of CD in children and to determine the anthropometric response to a diet based on sorghum. This prospective study included children with probable CD in Ibn Sina Hospital, Khartoum, Sudan, from January 2002 to February 2012. The demographic, anthropometric, clinical and laboratory data were recorded. The CD serology was done, and the diagnosis of CD was based on Marsh criteria. Children who consumed sorghum and their anthropometry were recorded at 3 and 6 months after diagnosis. Children enrolled were 218. The mean ± SD age was 8.2 ± 4.5, median was 7 years and female/male ratio was 1.12/1. CD was common among Nubians and Arabs. The majority (145, 66.5%) presented with gastrointestinal symptoms. Feeding on sorghum diet resulted in a significant increase in weight after 3 and 6 months (21.1 ± 9.8 and 25.1 ± 14.2 kg, respectively) of the initial visit (18.5 ± 9.4 kg), p < 0.001 and p = 0.001, respectively. The mean weight for height had significantly increased at the second compared to the initial visit (0.17 ± 0.05 vs. 0.15 ± 0.5), p < 0.001. There was no association between gaining weight and age, gender, or a family history of CD. In conclusion, Sudanese children with CD presented over 8 years of age. The common presentation was gastrointestinal symptoms. The initial weight and weight-for-height increment were significant on sorghum diet.

Current applications of gluten-free grains - a review

The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally, GF product sales reached 4.63 billion USD in 2017, and are expected to reach 6.47 billion USD by 2023, a projected compound annual growth rate of 7.6%. Several grains like millet, corn, sorghum, and pseudocereals like amaranth, quinoa, and teff are the main ingredients for a gluten diet. Though most of them have a comparable nutrient profile as common grains, the main challenge to their acceptability is the quality departure from gluten-containing counterparts and imbalance nutrients that ensue when food processing aids like starch, gums, and enzymes are used. In this review, we profiled some of the common grains, their characteristics, functionality and the various food types they are used for. We also reviewed the impact of some of the current food processing aids like starch, hydrocolloids used for improving functionality, and processing techniques like extrusion suitable for making remarkable GF foods.

Quality and estimated glycemic profile of baked protein-enriched corn chips

This study aimed to develop gluten-free protein-enriched corn snack chips and evaluate their physical properties and in vitro estimated glycemic index. Flours containing yellow corn and soybean flours, and soy protein isolate (in a proportion of 2.5:1.0:1.0 by weight respectively), cellulose gum, salt, and baking powder were homogeneously mixed followed by the addition of water and kneaded to form a dough. Response surface methodology was used to optimize baking powder levels (0-2.0%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) of the chips baked at 160 °C. Dough sheet thickness and baking time had significant effect on all the examined physical properties (water activity ranged from 0.15 to 0.71, hardness ranged from 377 to 2105 g, and browning index ranged from 38.4 to 60.7) (P < 0.05) except fracturability. However, all the variables had a significant quadratic effect on the fracturability (ranged from 1 to 23 peaks) of the chips (P < 0.01). The chips prepared from 1.2% baking powder, 1.2 mm dough sheet thickness, and baked for 9.0 min were considered the best and were significantly lower in the estimated GI value (48.8) (P < 0.05) when compared to non-soy corn chips (75.0). These baked protein-enriched corn chips developed could be considered as protein-rich and low glycemic index healthy snacks.

Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the A_w (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.

Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho

Resumo O único tratamento para a doença celíaca é uma dieta isenta de glúten por toda a vida, o que torna necessária a oferta de novos produtos para esse público. O sorgo e o milho são cereais que, além de apresentarem propriedades funcionais, são possíveis de serem inseridos como ingredientes em dietas sem glúten, por não possuírem, em sua composição, as proteínas formadoras de glúten. Assim, este estudo objetivou elaborar massas secas utilizando farinha de sorgo e de milho, e avaliar algumas características químicas e de cozimento, assim como a aceitabilidade sensorial dos produtos formulados, frente a um painel de indivíduos celíacos e não celíacos. As amostras incluíram uma massa elaborada unicamente com farinha de sorgo, outra com 50% de farinha de sorgo e 50% de farinha de milho, e uma terceira, à base unicamente de farinha de milho. O produto elaborado com 100% de farinha de sorgo apresentou conteúdos significativamente mais altos de proteína, lipídeos, cinzas, fibra e fenólicos totais, em comparação com os demais. A perda de sólidos dos produtos variou de 5,04% a 10,54%, parâmetro de qualidade considerado adequado para macarrão. Após cozimento, as três massas absorveram mais de duas vezes os seus pesos em água (108,1 a 143,1%). Embora o público composto por pessoas não celíacas tenha preferido a massa à base de farinha de milho, aquela elaborada unicamente com farinha de sorgo apresentou aceitabilidade satisfatória entre os provadores portadores da doença celíaca, o que demonstra o potencial deste ingrediente em macarrões destinados a este público.

Gluten-Free Products for Celiac Susceptible People

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

Progress in Research and Development of Potato Staple Food Processing Technology

In 2014, potato production in China amounted to 96 million tons, which was the highest in the world. As one of the most important nutritional foods in the world, potato is rich in starch, dietary fiber, vitamins, minerals, etc. Potatoes stand barren environment, drought, saline, and alkaline environment, and cold weather, with a short growing season. These features make them the best rain-fed crops suitable for production even when the annual rainfall is below 400 mm. In 2013, the Chinese Ministry of Agriculture suggested a potato staple food strategy using potatoes to make Chinese traditional staple foods such as steamed bread, noodles, etc. Our research group carried out a study on processing technology of potato staple food, especially fermented staple food. Some new processing technologies of potato staple food have been investigated and developed. The aim of this paper is to give an overview of the possible effects of adding potato flour in the dough and of the microstructure characteristics, technological parameters, total polyphenol content, and antioxidant activity of staple foods. We also systematically describe the processing technology of potato staple foods, which may be of great importance in promoting further expansion of the potato-processing industry and increasing the economic benefit of the companies.

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals.

Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of G' on frequency sweep, suggesting that the resistance to deformation depends on network structure stability. More water distributed between hydration sites of HPMC and starch surface, leading to more hydrogen bonds and the formation of stable network. In conclusion, the rheological properties of model doughs are largely due to variation in structural and physicochemical properties of different starches, as well as varying interactions between different starches and HPMC.

Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions

The aims were to optimise pearling process of red and white sorghum by assessing the effects of pearling time and grain moisture on endosperm yield and flour ash content and to assess nutrient and anti-nutrient losses produced by pearling different cultivars in optimised conditions. Both variables significantly affected both responses. Losses of ashes (58%), proteins (9.5%), lipids (54.5%), Na (37%), Mg (48.5%) and phenolic compounds (43%) were similar among red and white hybrids. However, losses of P (30% vs. 51%), phytic acid (47% vs. 66%), Fe (22% vs. 55%), Zn (32% vs. 62%), Ca (60% vs. 66%), K (46% vs. 61%) and Cu (51% vs. 71%) were lower for red than white sorghum due to different degree of extraction and distribution of components in the grain. Optimised pearling conditions were extrapolated to other hybrids, indicating these criteria could be applied at industrial level to obtain refined flours with proper quality and good endosperm yields.

Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review

The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.

Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure

The aim of this work was to evaluate the effects of microbial transglutaminase (mTG) and sourdough on gluten-free (GF) flours. Besides deamidation and incorporation of amines, mTG catalyses protein cross-links, modifying dough structure. Sourdough from lactic acid bacteria (LAB) and yeast modifies dough protein composition, determining proteolysis, which induce the formation of aroma precursor metabolites. The chemical-physical interactions of volatile molecules with various constituents of the matrix affect the retention of aroma compounds. Here, the effect on volatile molecule profiles and on protein networks formation after mTG treatment in sourdoughs obtained with four GF flours belonging to cereals, pseudo-cereals and legumes (rice, corn, amaranth and lentil) was investigated. Sourdough was prepared with a two-step fermentation using Lactobacillus sanfrancisciensis (LSCE1) and Candida milleri (PFL44), then mTG was added after 21 h of fermentation at increasing levels. The results showed that mTG had the capacity to modify GF flour proteins and improve protein networks formation, involving mainly the prolamin protein fraction. This is particularly relevant for the production of GF backed goods generally lacking of technological, structural and sensorial features compared with products obtained with wheat flour sourdough fermentation. Interestingly, mTG treatment of sourdough affected also the volatile composition and indeed possibly the final organoleptic properties of the products.