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Milani JM, Moammaei S, Kharazi SH, Berenjestanaki MM. Pasta Drying Defects as a Novel Ingredient for Hard Dough Biscuits: Effect of Drying Temperature and Granulation on Its Functionality. Foods 2024; 13:1487. [PMID: 38790787 PMCID: PMC11120182 DOI: 10.3390/foods13101487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/18/2024] [Accepted: 02/21/2024] [Indexed: 05/26/2024] Open
Abstract
Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) and high (HT) drying pasta defects with two granulations on the theoretical and functional characteristics of hard dough biscuits. By shifting from a LT to HT drying temperature, a higher onset and peak temperature was found due to the higher mobility of starch molecules with increasing crystalline stability. The lowest transition enthalpy of biscuit formulation was also observed for higher incorporation of fine HT pasta regrinds. The algebraic model of dough with consistography determined the poor-extensible gluten and a high resistance with a greater value of P/L and P indices for LT regrinds. Scanning electron microscopy revealed a heavy and dense texture with immersed starch granules for additional fine regrinds while coarse samples caused swell granules with greater diameter. Moreover, fine HT regrinds reflected the lowest L* value for biscuit due to heat gradient tension with the hard milling process which leads to protein denaturation with decreasing nitrogenous.
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Affiliation(s)
- Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
| | - Saeed Moammaei
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
- Department of Quality Control, Zarkam Company, Zar Industrial and Research Group, Hashtgerd 1991793963, Iran
| | - Sepideh Haghighat Kharazi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
- Department of Research and Development, Ardineh Iran Company Group, Ghaemshahr P.O. Box 47645/333, Iran
| | - Maryam Mohammadi Berenjestanaki
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari P.O. Box 578, Iran; (S.M.); (S.H.K.); (M.M.B.)
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Wang W, Zhou X, Li W, Liang J, Huang X, Li Z, Zhang X, Zou X, Xu B, Shi J. Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change. Foods 2024; 13:504. [PMID: 38338639 PMCID: PMC10855332 DOI: 10.3390/foods13030504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 02/12/2024] Open
Abstract
Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough's tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality.
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Affiliation(s)
- Wei Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaoling Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Chen Ke Ming Food Manufacturing Co., Ltd., Changsha 410000, China
| | - Wenlong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jing Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
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3
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Jia B, Devkota L, Sissons M, Dhital S. Degradation of starch in pasta induced by extrusion below gelatinization temperature. Food Chem 2023; 426:136524. [PMID: 37302311 DOI: 10.1016/j.foodchem.2023.136524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 04/16/2023] [Accepted: 05/31/2023] [Indexed: 06/13/2023]
Abstract
The structural deformation of starch during pasta extrusion leads to varied effects on pasta quality. We investigated the impact of shearing force on the starch structure of pasta and pasta quality by varying the screw speed (100, 300, 500 and 600 rpm) with a temperature range of 25 to 50 ℃ in increments of 5 ℃, from the feeding zone to the die zone. The higher screw speeds were associated with more specific mechanical energy input (157, 319, 440, and 531 kJ/kg for pasta produced at 100, 300, 500 and 600 rpm, respectively), resulting in a lower pasting viscosity (1084, 813, 522 and 480 mPa·s for pasta produced at 100, 300, 500 and 600 rpm, respectively) in the pasta due to the loss of starch molecular order and crystallinity. Size-exclusion chromatography revealed that pasta produced at 600 rpm screw speed had a lower amylopectin size distribution which indicated molecular breakdown during extrusion. Pasta produced at 600 rpm had higher in vitro starch hydrolysis (both raw and cooked) than the pasta made at 100 rpm. The research provides relationship of how the screw speed can be manipulated to design pasta with varied texture and nutritional functionality.
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Affiliation(s)
- Bin Jia
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Lavaraj Devkota
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Mike Sissons
- Tamworth Agricultural Institute, NSW Department of Primary Industries, Tamworth 2340, Australia
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
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Seetapan N, Leelawat B, Limparyoon N, Yooberg R. Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour. FOOD SCI TECHNOL INT 2023; 29:243-254. [PMID: 34964378 DOI: 10.1177/10820132211069260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.
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Affiliation(s)
- Nispa Seetapan
- National Metal and Materials Technology Center, Pathumthani, Thailand
| | - Bootsrapa Leelawat
- Department of Food Science and Technology, 546360Faculty of Science and Technology, Thammasat University (Rangsit Campus), Pathumthani, Thailand
| | | | - Rattana Yooberg
- National Metal and Materials Technology Center, Pathumthani, Thailand
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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf 2023; 22:587-614. [PMID: 36529880 DOI: 10.1111/1541-4337.13086] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/10/2022] [Accepted: 11/15/2022] [Indexed: 12/23/2022]
Abstract
Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid-amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.
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Affiliation(s)
- Shan Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | | | - Tao Hou
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Hongjian Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Yaqiong Pei
- Department of Food Technology, Wuhan Business University, Wuhan, Hubei, China
| | - Shuang Quan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Xiao Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan Province, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
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6
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Influence of adding wild berry powders on the quality of pasta products. EUREKA: LIFE SCIENCES 2022. [DOI: 10.21303/2504-5695.2022.002410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Pasta is a popular food item among consumers all over the world. They have high energy value, low cost and long shelf life. However, the biological value of these products is quite low. Adding components rich in dietary fiber, vitamins and minerals to their composition will significantly improve their nutritional value. The purpose of the article is to analyze the possibility of producing pasta with the addition of derivatives from the processing of wild berries Sambucus nigra, Viburnum opulus, Hippophae rhamnoides L., which have a rich nutrient composition and are available raw materials. The technology, developed in the work for processing berries by osmotic dehydration, allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. Sensory evaluation of pasta was carried out according to the Croatian Official Methods, moisture content of pasta was determined by drying to constant weight. Sensory analysis of pasta showed that the addition of powders does not lead to a deterioration in their quality. Their appearance, taste, smell, shape and elasticity are improved. The quality of the pasta samples, containing 5 % of the powder, was determined as “good” according to the results of the evaluation of the tasting group. And the samples with a powder content of 10 % have a "high" quality. The addition of powders has practically no effect on the drying conditions and moisture content of the finished products. With the addition of Viburnum opulus powders, the moisture content is reduced compared to controls. Humidity of all samples is within the permissible limits, which indicates their resistance to storage
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7
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 2022; 11:foods11030256. [PMID: 35159408 PMCID: PMC8834582 DOI: 10.3390/foods11030256] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/17/2022] [Indexed: 01/13/2023] Open
Abstract
Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.
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8
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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146617] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.
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9
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Arora B, Schulz P, Rizvi SSH. In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15348] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca NY USA
| | - Patrick Schulz
- Department of Food Science Cornell University Ithaca NY USA
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10
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Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:6750726. [PMID: 31886166 PMCID: PMC6925700 DOI: 10.1155/2019/6750726] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 11/18/2022]
Abstract
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.
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Affiliation(s)
- R. A. T. Nilusha
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - J. M. J. K. Jayasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - O. D. A. N. Perera
- Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - P. I. P. Perera
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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Pestorić M, Mastilović J, Pezo L, Belović M, Škrobot D, Šimurina O, Filipčev B, Pojić M, Torbica A. Prediction of commercial spaghetti quality based on sensory and physicochemical data. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Jasna Mastilović
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
| | - Miona Belović
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Dubravka Škrobot
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Olivera Šimurina
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Bojana Filipčev
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Milica Pojić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
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Krawęcka A, Sobota A, Sykut-Domańska E. Functional Cereal Products in the Diet for Type 2 Diabetes Patients. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:4012450. [PMID: 31772930 PMCID: PMC6854209 DOI: 10.1155/2019/4012450] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 09/01/2019] [Indexed: 12/28/2022]
Abstract
Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.
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Affiliation(s)
- Ada Krawęcka
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Emilia Sykut-Domańska
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
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13
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Ponrajan A, Tonner T, Okos M, Campanella O, Narsimhan G. Comparing inline extrusion viscosity for different operating conditions to offline capillary viscosity measurements. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13199] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Amudhan Ponrajan
- Department of Agriculture and Biological EngineeringPurdue University West Lafayette Indiana
| | - Troy Tonner
- Department of Agriculture and Biological EngineeringPurdue University West Lafayette Indiana
| | - Martin Okos
- Department of Agriculture and Biological EngineeringPurdue University West Lafayette Indiana
| | - Osvaldo Campanella
- Department of Agriculture and Biological EngineeringPurdue University West Lafayette Indiana
| | - Ganesan Narsimhan
- Department of Agriculture and Biological EngineeringPurdue University West Lafayette Indiana
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14
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Deng L, Manthey FA. Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems. Cereal Chem 2019. [DOI: 10.1002/cche.10167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lingzhu Deng
- Cereal Science Graduate Program, Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Frank A. Manthey
- Cereal Science Graduate Program, Department of Plant Sciences North Dakota State University Fargo North Dakota
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15
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16
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de la Peña E, Manthey FA. Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12301] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elena de la Peña
- Department of Plant Sciences; North Dakota State University; PO Box 6050 Department number 7670 Fargo ND 58108-6050
| | - Frank A. Manthey
- Department of Plant Sciences; North Dakota State University; PO Box 6050 Department number 7670 Fargo ND 58108-6050
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17
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Bustos MC, Perez GT, Leon AE. Structure and quality of pasta enriched with functional ingredients. RSC Adv 2015. [DOI: 10.1039/c4ra11857j] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during pasta processing and what impact they may have on quality pasta attributes.
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Affiliation(s)
- M. C. Bustos
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
| | - G. T. Perez
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
| | - A. E. Leon
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
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