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Kushwaha VS, Srivastava S, Said PP. Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram. FOOD SCI TECHNOL INT 2024:10820132241264427. [PMID: 39033433 DOI: 10.1177/10820132241264427] [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: 07/23/2024]
Abstract
The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, and 30% paheli dal flour) to produce composite flour. The full factorial experimental design opted for optimization of process variables namely, moisture content (mc) (28, 30, 32, and 34%) and mixing speed (60, 80, 100, and 120 rpm). The optimized multi-grain pasta showed shorter processing time, in-range cooking loss, and higher cooking weight and water absorption capacity (WAC). The highest overall acceptability was recorded for multi-grain pasta processed at 60 rpm with an initial mc of 32%. Proximate analysis of optimized multi-grain pasta showed that pasta contained protein (13.95%), crude fiber (5.05%), ash (2.05%), a lower amount of fat (0.74%), and carbohydrates (71.71%).
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Affiliation(s)
- Vijay Shankar Kushwaha
- Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool, Gangtok, India
| | - Shubhangi Srivastava
- Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
| | - Prashant Pandharinath Said
- Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool, Gangtok, India
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Huang Y, Liu L, Sun B, Zhu Y, Lv M, Li Y, Zhu X. A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion. Foods 2024; 13:2215. [PMID: 39063299 PMCID: PMC11276047 DOI: 10.3390/foods13142215] [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: 05/16/2024] [Revised: 06/22/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
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.
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Affiliation(s)
- Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Mingshou Lv
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
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Norma VM, García-Zepeda RA, Mitzy Belén OH, Morales-Guerrero JC. Gluten-free pasta as an alternative in the diet of patients with celiac disease. J Food Sci 2024; 89:3384-3399. [PMID: 38660933 DOI: 10.1111/1750-3841.17035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 01/15/2024] [Accepted: 03/04/2024] [Indexed: 04/26/2024]
Abstract
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.
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Affiliation(s)
- Vázquez-Mata Norma
- Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México
| | - Rodrigo Antonio García-Zepeda
- Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México
| | | | - Josefina Consuelo Morales-Guerrero
- Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México
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Lux (née Bantleon) T, Spillmann F, Reimold F, Erdös A, Lochny A, Flöter E. Physical quality of gluten‐free doughs and fresh pasta made of amaranth. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Affiliation(s)
- Tanja Lux (née Bantleon)
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry Department of Food Processing Technology Berlin Germany
- Institute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin Germany
| | - Frauke Spillmann
- University of Applied Sciences Bremerhaven, Food Technology of Animal Products Bremerhaven Germany
| | - Frederike Reimold
- University of Applied Sciences Bremerhaven, Food Technology of Animal Products Bremerhaven Germany
| | - Adam Erdös
- Institute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin Germany
| | - Annekathrin Lochny
- Institute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin Germany
| | - Eckhard Flöter
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry Department of Food Processing Technology Berlin Germany
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Messia MC, Cuomo F, Quiquero M, Verardo V, Marconi E. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods 2023; 12:foods12061221. [PMID: 36981147 PMCID: PMC10048112 DOI: 10.3390/foods12061221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/06/2023] [Accepted: 03/11/2023] [Indexed: 03/16/2023] Open
Abstract
Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.
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Affiliation(s)
- Maria Cristina Messia
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Francesca Cuomo
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Michela Quiquero
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Armilla, Spain
| | - Emanuele Marconi
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
- Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Álvaro del Portillo 21, 00128 Rome, Italy
- Correspondence:
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Faheid SM, Rizk IR, Kishk YF, Ragab GH, Mostafa S. Carboxymethyl cellulose and psyllium husk in gluten-free pasta. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product.
Gluten-free pasta was produced from rice flour, white corn flour, potato starch, soy protein isolate, and carboxymethyl cellulose or psyllium husk used as binding agents. Then, we evaluated the effect of these hydrocolloids on the color, texture, cooking quality, and sensory characteristics of the product.
The uncooked gluten-free pasta containing psyllium husk showed significantly higher values of hardness compared to the samples with carboxymethyl cellulose, while the cooked pasta with psyllium husk had a significantly lower nitrogen loss. Also, psyllium husk improved the texture of the cooked gluten-free pasta, providing the highest values of resilience, springiness, and chewiness. Generally, the psyllium husk samples received higher quality values for texture, cooking quality, and sensory parameters, compared to the pasta with carboxymethyl cellulose.
Psyllium husk showed a better ability to bind gluten-free pasta than carboxymethyl cellulose. Consequently, psyllium husk could become a feasible alternative to wheat gluten in producing high-quality gluten-free pasta.
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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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Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021; 10:foods10123121. [PMID: 34945672 PMCID: PMC8701227 DOI: 10.3390/foods10123121] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 11/25/2022] Open
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Affiliation(s)
- Alina Culetu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
- Correspondence: ; Tel.: +30-2721045279
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Sumardiono S, Budiyono B, Kusumayanti H, Silvia N, Luthfiani VF, Cahyono H. Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology. Foods 2021; 10:foods10123023. [PMID: 34945574 PMCID: PMC8701135 DOI: 10.3390/foods10123023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/25/2021] [Accepted: 11/25/2021] [Indexed: 12/04/2022] Open
Abstract
Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.
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Affiliation(s)
- Siswo Sumardiono
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia; (B.B.); (N.S.); (V.F.L.); (H.C.)
- Correspondence: ; Tel.: +62-24-7460-058; Fax: +62-24-7648-0675
| | - Budiyono Budiyono
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia; (B.B.); (N.S.); (V.F.L.); (H.C.)
| | - Heny Kusumayanti
- Department of Industrial Chemical Engineering, Vocational School, Universitas Diponegoro, Semarang 50239, Indonesia;
| | - Nada Silvia
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia; (B.B.); (N.S.); (V.F.L.); (H.C.)
| | - Virginia Feren Luthfiani
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia; (B.B.); (N.S.); (V.F.L.); (H.C.)
| | - Heri Cahyono
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia; (B.B.); (N.S.); (V.F.L.); (H.C.)
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11
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Bender D, Schönlechner R. Recent developments and knowledge in pseudocereals including technological aspects. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00136] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.
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Affiliation(s)
- D. Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
| | - R. Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
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12
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New ingredients and alternatives to durum wheat semolina for a high quality dried pasta. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.07.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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14
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Han XM, Xing JJ, Han C, Guo XN, Zhu KX. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles. Carbohydr Polym 2021; 267:118170. [PMID: 34119142 DOI: 10.1016/j.carbpol.2021.118170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 04/28/2021] [Accepted: 05/02/2021] [Indexed: 01/29/2023]
Abstract
The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tartary buckwheat noodles (GF-TBNs) by introducing extruded starch into Tartary buckwheat flour (TBF) and the underlying mechanism was also elucidated. Extruded Tartary buckwheat starch (ETBS) was obtained under different extrusion conditions. The thermal properties, molecular weight, and viscosity of ETBS were examined to determine the key parameters closely related to the water distribution and rheological properties of the dough sheet, and tensile properties of GF-TBNs. The results showed that ETBS with a low molecular weight and high viscosity contributed greatly to the GF-TBNs with good tensile properties. It is proposed that ETBS with a low molecular weight and high viscosity might form a gel-entrapped network inside GF-TBNs, which was confirmed by the morphology of GF-TBNs.
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Affiliation(s)
- Xiao-Miao Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Cong Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China.
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15
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Biotechnological Methods for Buckwheat Breeding. PLANTS 2021; 10:plants10081547. [PMID: 34451594 PMCID: PMC8399956 DOI: 10.3390/plants10081547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/03/2021] [Accepted: 07/25/2021] [Indexed: 02/03/2023]
Abstract
The Fagopyrum genus includes two cultivated species, namely common buckwheat (F. esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.), and more than 25 wild buckwheat species. The goal of breeders is to improve the properties of cultivated buckwheat with methods of classical breeding, with the support of biotechnological methods or a combination of both. In this paper, we reviewed the possibility to use transcriptomics, genomics, interspecific hybridization, tissue cultures and plant regeneration, molecular markers, genetic transformation, and genome editing to aid in both the breeding of buckwheat and in the identification and production of metabolites important for preserving human health. The key problems in buckwheat breeding are the unknown mode of inheritance of most traits, associated with crop yield and the synthesis of medicinal compounds, low seed yield, shedding of seeds, differential flowering and seed set on branches, and unknown action of genes responsible for the synthesis of buckwheat metabolites of pharmaceutical and medicinal interest.
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16
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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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17
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Luthar Z, Zhou M, Golob A, Germ M. Breeding Buckwheat for Increased Levels and Improved Quality of Protein. PLANTS (BASEL, SWITZERLAND) 2020; 10:E14. [PMID: 33374117 PMCID: PMC7824328 DOI: 10.3390/plants10010014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/20/2020] [Accepted: 12/22/2020] [Indexed: 12/27/2022]
Abstract
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.
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Affiliation(s)
- Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
| | - Meiliang Zhou
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
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