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Weber AC, Weber DA, Costa B, Dahmer BR, Cordeiro SG, Hoehne L, Ethur EM. Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1332-1341. [PMID: 36936109 PMCID: PMC10020393 DOI: 10.1007/s13197-023-05679-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/19/2022] [Accepted: 01/23/2023] [Indexed: 02/11/2023]
Abstract
The incorporation of non-conventional edible plants into gluten-free food products shows potential and the ability to increase nutritional properties. Therefore, the aim of this study was to develop a gluten-free air yam-based lasagna dough and to evaluate the nutritional, textural, and sensory properties. First, the air yam flour was obtained by drying the tubers at 55 °C for 16 h and then, mixed with the water and egg powder, it constituted the lasagna dough. The nutritional composition and bioaccessible mineral content of air yam flour and lasagna dough were evaluated, as well as the texture, microbiological and sensory properties of the lasagna dough. The results indicated that air yam flour and the lasagna dough had high dietary fiber contents, 17.1% and 9.4%, respectively. Additionally, the low-fat content found means that the lasagna dough can be considered both gluten-free and fat-free. The most bioaccessible mineral present was K in both air yam flour and lasagna dough. In sensory analysis, the lasagna dough containing air yam showed an intermediate acceptability in relation to two already commercialized lasagna doughs. This study shows an application to this group of plants that are still little explored, allowing the development to consumers and industries. Graphical abstract
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Affiliation(s)
- Ani Caroline Weber
- University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil
| | | | - Bruna Costa
- University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil
| | | | | | - Lucélia Hoehne
- University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil
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Aybar M, Simões S, Sales JR, Santos J, Figueira D, Raymundo A. Tenebrio molitor as a Clean Label Ingredient to Produce Nutritionally Enriched Food Emulsions. INSECTS 2023; 14:147. [PMID: 36835716 PMCID: PMC9967797 DOI: 10.3390/insects14020147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer's acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G') at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.
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Affiliation(s)
- Maribel Aybar
- Department of Food Technology, Universidad Politécnica de Valencia, Camí de Vera, s/n, 46022 València, Spain
| | - Sara Simões
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joana Ride Sales
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joel Santos
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial, Lote 6, 2154-909 Golegã, Portugal
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Betrouche A, Estivi L, Colombo D, Pasini G, Benatallah L, Brandolini A, Hidalgo A. Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248993. [PMID: 36558126 PMCID: PMC9784952 DOI: 10.3390/molecules27248993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies. Therefore, the aim of this research was to evaluate the composition and the antioxidant properties of gluten-free pasta enriched with 10% or 15% of tomato waste or linseed meal, two food industry by-products. The traits analysed were protein, lipid, ash and fibre content, heat damage, tocols, carotenoids and phenolics composition (by HPLC), antioxidant capacity, and pasta fracturability. The enriched pastas contained more fibre and lipids than the control, while the protein and ash values were similar. The addition of tomato and linseed waste improved tocols concentration but had no effect on carotenoids content. The free soluble polyphenols increase was similar for both by-products and proportional to the enrichment percentage, while the bound insoluble polyphenols were higher in linseed-enriched pastas. The samples with linseed meal showed the greatest antioxidant capacity and, at 10% addition, the highest fracturability value. In conclusion, the addition of tomato and linseed by-products significantly increases the presence of bioactive compounds (particularly polyphenols), improving the nutritional value of gluten-free pasta.
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Affiliation(s)
- Amel Betrouche
- Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (GéniAAl-INATAA), University Frères Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Davide Colombo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell’ Università 16, 35020 Legnaro, Italy
| | - Leila Benatallah
- Food Engineering Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (GéniAAl-INATAA), University Frères Mentouri Constantine 1 (UFMC1), 325 Route de Ain El Bey, Constantine 25017, Algeria
| | - Andrea Brandolini
- Research Centre for Animal Production and Aquaculture (CREA-ZA), Council for Agricultural Research and Economics, Via Piacenza 29, 26900 Lodi, Italy
- Correspondence: (A.B.); (A.H.); Tel.: +39-0371-404750 (A.B.); +39-02-50319189 (A.H.)
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Correspondence: (A.B.); (A.H.); Tel.: +39-0371-404750 (A.B.); +39-02-50319189 (A.H.)
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Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2199-2211. [PMID: 34855216 DOI: 10.1002/jsfa.11702] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 05/22/2023]
Abstract
The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten-free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant-based by-products would represent a chance to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of the agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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Carpentieri S, Larrea-Wachtendorff D, Donsì F, Ferrari G. Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Oyeyinka SA, Adepegba AA, Oyetunde TT, Oyeyinka AT, Olaniran AF, Iranloye YM, Olagunju OF, Manley M, Kayitesi E, Njobeh PB. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110618] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00823-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Sanz V, López-Hortas L, Torres M, Domínguez H. Trends in kiwifruit and byproducts valorization. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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