1
|
Shahrajabian MH, Sun W. Carob ( Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food. Rev Recent Clin Trials 2024; 19:127-142. [PMID: 38288801 DOI: 10.2174/0115748871278128240109074506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/02/2023] [Accepted: 12/11/2023] [Indexed: 06/25/2024]
Abstract
Carob (Ceratonia siliqua L.) has been widely cultivated in different parts of the world, particularly in the Mediterranean region, and the tree belongs to the family Leguminosae. Several studies have indicated that carobs and their products can improve human health and help prevent different specific chronic diseases. Carob can considered as functional food due to its high content in dietary fibers, low-fat content, and high content of minerals. Its fruit is a pod containing 10%-20% seeds, and the pods consist of sugars, proteins, crude fibers, minerals, vitamins, polyphenols, vitamins, and lipids. In many countries in the Middle east, carob is mainly used to prepare as a traditional drink and some kinds of confectioneries. The powders can be utilized to prepare carob juice concentrate. The systematic review of documents from clinical trials and scientific societies dedicated to traditional medicine in China has been carried out. The goal of this review article is a survey of chemical compounds, and pharmaceutical benefits of carob, especially by considering traditional medicinal sciences. Moreover, clinical trials research promotes studies to highlight and focus on the scope of application of traditional medicinal science in the growing system of medicine.
Collapse
Affiliation(s)
- Mohamad Hesam Shahrajabian
- National Key Laboratory of Agricultural Microbiology, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenli Sun
- National Key Laboratory of Agricultural Microbiology, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
2
|
Biernacka B, Dziki D, Różyło R, Gawlik-Dziki U, Nowak R, Pietrzak W. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties. Molecules 2023; 28:7197. [PMID: 37894676 PMCID: PMC10608821 DOI: 10.3390/molecules28207197] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/07/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.
Collapse
Affiliation(s)
- Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki St., 20-835 Lublin, Poland; (R.N.)
| | - Wioleta Pietrzak
- Department of Pharmaceutical Botany, Medical University of Lublin, 1 Chodźki St., 20-835 Lublin, Poland; (R.N.)
| |
Collapse
|
3
|
Özdemir Y, Öncel B, İlhan S. Functional wafer cream fortified with carob molasses pulp flour. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
AbstractWafer cream is an important product used in many foods, especially confectionery products, and consumed with delight. Therefore, nutritional enrichment of this product is of great importance. In this study, a new functional product was developed by adding carob molasses pulp (CMP) flour obtained from carob fruit, which has unique nutritional and bioactive properties, to wafer cream, increasing its nutritional value and antioxidant activity. When 15% CMP flour was added to the wafer cream formulation, there was an increase of approximately 58.43 and 78.77%, respectively, in total polyphenol and antioxidant levels compared to the control group (without CMP flour). In addition, since the product developed is in cocoa colour, consumer preference has increased. It has been determined that phytochemical and nutritive components of the wafer cream increased as a result of the use of carob flour.
Collapse
Affiliation(s)
- Y. Özdemir
- Department of Nutritional and Dietetics, Toros University, Mersin, Turkey
| | - B. Öncel
- Department of Food Technology, Toros University, Mersin, Turkey
| | - S. İlhan
- Department of Food Engineering, University of Mersin, Ciftlikkoy, 33343Mersin, Turkey
| |
Collapse
|
4
|
Červenka L, Frühbauerová M, Palarčík J, Muriqi S, Velichová H. The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227689. [PMID: 36431790 PMCID: PMC9698127 DOI: 10.3390/molecules27227689] [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: 10/12/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022]
Abstract
Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of phenolic compounds in carob pod powder has not yet been determined. The carob pods were ground for 30-180 s in a vibratory grinder. The median values (D50) of particle size decreased after 60 s of grinding (87.9 μm), then increased to 135.1 μm. Lightness showed a negative correlation with D50 and aw, while the values of redness and yellowness decreased with the reduction in particle size and water activity. The smaller the value of D50, the higher the equilibrium moisture content of carob powder. Phenolic acids (vanillic, ferulic, cinnamic) and flavonoids (luteolin, naringenin, apigenin) were found in all samples of carob powder. The grinding time influenced their content in carob powder, with maximum values at 180 s. Similar observations were made when assessing antioxidant capacity. The in vitro digestion process only improved the bioaccessibility of catechin content in all samples. However, the bioaccessibility of the phenolic compounds and the total phenolic and flavonoid contents decreased with the increase in grinding time. Our findings revealed that the grinding of carob pods for 180 s improved the extractability of phenolics; however, their bioaccessibility was reduced. It is sufficient to ground the carob pod for 30 s, ensuring good availability of nutraceuticals and lower energy cost for grinding.
Collapse
Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
- Correspondence:
| | - Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Jiří Palarčík
- Institute of Environmental and Chemical Engineering, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Sali Muriqi
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Nám. T. G. Masaryka 5555, 460 01 Zlín, Czech Republic
| |
Collapse
|
5
|
Szydłowska-Tutaj M, Złotek U, Wójtowicz A, Combrzyński M. The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta. Food Funct 2022; 13:8425-8435. [PMID: 35858282 DOI: 10.1039/d2fo00856d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Interest in foods enriched with natural ingredients containing bioactive compounds prompts scientists to undertake research to investigate them. This work aimed to evaluate the chemical composition, physical properties, texture, and sensory properties of semolina pasta enriched with 2.5-10% dried mushroom powder (Lion's Mane (L), Maitake (M), Reishi (R), and Enoki (E)). Supplementation with dried mushrooms increased the nutritional value of all the enriched pasta variants, mainly by increasing the content of ash, protein, and dietary fiber. Fortification with Lion's Mane (10%), Reishi (7.5% and 10%), and Enoki (10%) increased the cooking loss of the pasta. A decrease in L* (lightness) and b* (yellowness) was observed in the enriched pasta, with the exception of the cooked E and L samples. Hardness was increased in the Enoki-supplemented cooked pasta. Only the pasta with 7.5% and 10% Lion's Mane and Reishi mushrooms did not have acceptable sensory attributes. Based on the research, the recommended level of supplementation is 5% for Lion's Mane and Reishi, 7.5% for Enoki, and 10% for Maitake mushrooms.
Collapse
Affiliation(s)
- Magdalena Szydłowska-Tutaj
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704 Lublin, Poland. .,PZZ Lubella GMW Sp. z o.o., Lublin, Wrotkowska Str. 1, 20-469 Lublin, Poland
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704 Lublin, Poland.
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Str. 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Str. 31, 20-612 Lublin, Poland
| |
Collapse
|
6
|
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking. Molecules 2022; 27:molecules27144495. [PMID: 35889368 PMCID: PMC9322690 DOI: 10.3390/molecules27144495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/03/2022] [Accepted: 07/12/2022] [Indexed: 02/01/2023] Open
Abstract
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.
Collapse
|
7
|
Tounsi L, Mkaouar S, Bredai S, Kechaou N. Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01494-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
Sujka K, Cacak-Pietrzak G, Sułek A, Murgrabia K, Dziki D. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules 2022; 27:molecules27134065. [PMID: 35807310 PMCID: PMC9268230 DOI: 10.3390/molecules27134065] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/21/2022] [Accepted: 06/21/2022] [Indexed: 12/29/2022] Open
Abstract
This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.
Collapse
Affiliation(s)
- Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (K.S.); (G.C.-P.)
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (K.S.); (G.C.-P.)
| | - Alicja Sułek
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Puławy, Poland;
| | - Karolina Murgrabia
- Faculty of Food Technology, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, Lublin University of Life Sciences, Głęboka 31 Street, 20-612 Lublin, Poland
- Correspondence:
| |
Collapse
|
9
|
Frühbauerová M, Červenka L, Hájek T, Pouzar M, Palarčík J. Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding. Food Chem 2022; 377:131968. [PMID: 34995960 DOI: 10.1016/j.foodchem.2021.131968] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/07/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54-64.68 μg/g) and cinnamic acid (27.48-31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86-87%), vanillic acid (87-95%), quercitrin (33-34%), and naringenin (19-22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder.
Collapse
Affiliation(s)
- Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Tomáš Hájek
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Miloslav Pouzar
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Jiří Palarčík
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| |
Collapse
|
10
|
Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules 2022; 27:molecules27092868. [PMID: 35566217 PMCID: PMC9101751 DOI: 10.3390/molecules27092868] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.
Collapse
|
11
|
Szydłowska-Tutaj M, Złotek U, Combrzyński M. Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112235] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Glycemic Index Values of Pasta Products: An Overview. Foods 2021; 10:foods10112541. [PMID: 34828822 PMCID: PMC8623826 DOI: 10.3390/foods10112541] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/21/2022] Open
Abstract
Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.
Collapse
|
13
|
ALTINER DDULGER. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.21020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
14
|
|
15
|
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9081280] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
Collapse
|
16
|
Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
Collapse
|
17
|
Naji-Tabasi S, Niazmand R, Modiri-Dovom A. Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta. J Food Sci 2021; 86:2288-2299. [PMID: 34028008 DOI: 10.1111/1750-3841.15762] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 03/25/2021] [Accepted: 04/09/2021] [Indexed: 02/06/2023]
Abstract
In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB-5% seed flour, and 40% WB-10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB-QSS and WB-WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high-fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index. PRACTICAL APPLICATION: This study determined a practical approach to produce high-fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.
Collapse
Affiliation(s)
- Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Razieh Niazmand
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Atena Modiri-Dovom
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| |
Collapse
|
18
|
Arribas C, Cabellos B, Guillamón E, Pedrosa MM. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour. Food Funct 2021; 11:7913-7924. [PMID: 32815934 DOI: 10.1039/d0fo01470b] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
A different rice/white bean-based gluten-free fettuccine (rice 0-100%, bean 0-100%) fortified with 10% carob fruit has been developed. The proximate composition, total and resistant starch, and total, soluble and insoluble dietary fibre content as well as the cooking and sensorial quality of uncooked and cooked pasta were determined. All the novel gluten-free fettuccine forms showed good cooking quality (cooking loss < 10%) highlighting that those containing the carob fruit had better nutritional and healthy profiles than the commercial gluten-free rice pasta; they were low in fat (10-fold) and high in protein (on average 3.6-fold) with resistant starch (16%) and dietary fibres (2.4-fold). The cooking process increased (p < 0.05) the protein and total dietary fibre content but reduced the total and resistant starch. The addition of carob fruit increased the total dietary fibre content, thus improving the functional value of fettuccine. Considering the sensorial analysis, fettuccine produced with 40% bean and 10% carob could be well accepted by consumers and can be advised as a functional food.
Collapse
Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain.
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain.
| | - Eva Guillamón
- Centre for the Food Quality, SGIT-INIA, C/Universidad s/n, 42004 Soria, Spain
| | - Mercedes M Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain.
| |
Collapse
|
19
|
Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110516] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
20
|
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]
|
21
|
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 2021; 10:foods10020379. [PMID: 33572460 PMCID: PMC7919342 DOI: 10.3390/foods10020379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
Collapse
|
22
|
Saad AM, El‐Saadony MT, Mohamed AS, Ahmed AI, Sitohy MZ. Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14970] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed M. Saad
- Biochemistry Department Faculty of Agriculture Zagazig University Zagazig44511Egypt
| | - Mohamed T. El‐Saadony
- Department of Agricultural Microbiology Faculty of Agriculture Zagazig University Zagazig44511Egypt
| | - Alaa S. Mohamed
- Food Science Department Faculty of Agriculture Zagazig University Zagazig44511Egypt
| | - Alshaymaa I. Ahmed
- Department of Agricultural Microbiology Faculty of Agriculture Beni‐Suef University Beni‐Suef18116Egypt
| | - Mahmoud Z. Sitohy
- Biochemistry Department Faculty of Agriculture Zagazig University Zagazig44511Egypt
| |
Collapse
|
23
|
Babiker EE, Özcan MM, Ghafoor K, Al Juhaimi F, Ahmed IAM, Almusallam IA. Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14745] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elfadıl E. Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Ibrahim A. Almusallam
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| |
Collapse
|
24
|
Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM. Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods 2020; 9:E415. [PMID: 32252323 PMCID: PMC7230172 DOI: 10.3390/foods9040415] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/26/2020] [Accepted: 03/30/2020] [Indexed: 02/07/2023] Open
Abstract
Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0-100%, bean 0-100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17-48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta.
Collapse
Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Carmen Cuadrado
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| | - Eva Guillamón
- Centre for the Food Quality, SGIT-INIA, C/Universidad s/n, 42004 Soria, Spain;
| | - Mercedes M. Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain; (C.A.); (B.C.); (C.C.)
| |
Collapse
|
25
|
Zen CK, Tiepo CBV, da Silva RV, Reinehr CO, Gutkoski LC, Oro T, Colla LM. Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2018-2026. [PMID: 31858600 DOI: 10.1002/jsfa.10219] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 12/13/2019] [Accepted: 12/20/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg-1 ) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check-all-that-apply). CONCLUSIONS Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Cindiele Karen Zen
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | | | | | | | - Luiz Carlos Gutkoski
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | - Tatiana Oro
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | - Luciane Maria Colla
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| |
Collapse
|
26
|
Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients. Processes (Basel) 2020. [DOI: 10.3390/pr8040389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.
Collapse
|
27
|
Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00411-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
28
|
Biernacka B, Dziki D, Różyło R, Gawlik-Dziki U. Banana Powder as an Additive to Common Wheat Pasta. Foods 2020; 9:foods9010053. [PMID: 31948070 PMCID: PMC7023123 DOI: 10.3390/foods9010053] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 12/05/2019] [Accepted: 12/17/2019] [Indexed: 02/07/2023] Open
Abstract
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.
Collapse
Affiliation(s)
- Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
- Correspondence: ; Tel.:+48-81-445-61-25
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| |
Collapse
|
29
|
Červenka L, Stępień A, Frühbauerová M, Velichová H, Witczak M. Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder. Food Chem 2019; 300:125208. [PMID: 31349097 DOI: 10.1016/j.foodchem.2019.125208] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 07/02/2019] [Accepted: 07/19/2019] [Indexed: 01/21/2023]
Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
| | - Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., 30-149 Krakow, Poland.
| | - Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic.
| | - Mariusz Witczak
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
| |
Collapse
|
30
|
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.
Collapse
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
| |
Collapse
|
31
|
The influence of Cistus incanus L. leaves on wheat pasta quality. Journal of Food Science and Technology 2019; 56:4311-4322. [PMID: 31478001 PMCID: PMC6706516 DOI: 10.1007/s13197-019-03900-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/28/2019] [Accepted: 06/24/2019] [Indexed: 12/20/2022]
Abstract
Modern nutritional trends and looking for functional food and dedicated products for various consumers are a source of inspiration for scientists to develop new pro-health supplemented foods with high quality. Therefore, the present study aimed to determine the selected properties of common wheat pasta fortified with dried Cistus incanus in amount from 1 to 5% as a replacement of wheat flour. Pasta was made with a spaghetti shape and dried. Supplemented pasta was tested for total phenolics content, the total activity against DPPH, the ability to neutralize free radicals to ABTS and the antioxidant capacity reduction power, using various extraction procedures. Selected physicochemical properties of pasta were evaluated: cooking time, cooking weight, cooking loss, hardness and color profile of dry and cooked pasta in CIE-Lab scale, as well as the sensory properties of supplemented products. The addition of C. incanus to fortify wheat pasta increased total phenolics content and antioxidant activity with some significant differences according to the extraction procedure used. Methanolic extraction was more efficient than buffer extraction. Increased addition of dry Cistus herb caused higher cooking weight, cooking loss and increased hardness of cooked pasta. Studies have shown that C. incanus addition had a slight effect on color change with the largest decrease in brightness, especially for cooked products. Finally, it was found that advisable application of C. incanus addition to achieve nutritionally improved composition of pasta should not exceed 3% due to the proper sensory characteristics.
Collapse
|
32
|
Kosović I, Kosović I, Benšić M, Benšić M, Ačkar Đ, Ačkar Đ, Jozinović A, Jozinović A, Ugarčić Ž, Ugarčić Ž, Babić J, Babić J, Miličević B, Miličević B, Šubarić D, Šubarić D. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters. FOODS AND RAW MATERIALS 2018. [DOI: 10.21603/2308-4057-2018-2-281-290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.
Collapse
|
33
|
Desai AS, Brennan MA, Brennan CS. Influence of semolina replacement with salmon (
Oncorhynchus tschawytscha
) powder on the physicochemical attributes of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13842] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajay S. Desai
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North New Zealand
| |
Collapse
|
34
|
Dib A, Kasprzak K, Wójtowicz A, Benatallah L, Waksmundzka-Hajnos M, Zidoune MN, Oniszczuk T, Karakuła-Juchnowicz H, Oniszczuk A. The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1449058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University in Lublin, Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Leila Benatallah
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | | | - Mohammed Nasreddine Zidoune
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Hanna Karakuła-Juchnowicz
- Department of Psychiatry, Psychotherapy and Early Intervention, Medical University of Lublin, Lublin, Poland
| | - Anna Oniszczuk
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| |
Collapse
|
35
|
Desai AS, Brennan MA, Brennan CS. Effect of Fortification with Fish ( Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta. Foods 2018; 7:E62. [PMID: 29673139 PMCID: PMC5920427 DOI: 10.3390/foods7040062] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 04/14/2018] [Accepted: 04/14/2018] [Indexed: 11/16/2022] Open
Abstract
This paper investigates the nutraceutical (phenolic content and antioxidant activity) and nutritional potential (protein and starch digestibility) of supplementation of durum wheat semolina with 5–20% fish powder (Pseudophycis bachus). In general, all enriched pasta with fish powder showed a significant decrease (p < 0.05) in reducing sugar released during an in vitro digestion, and reductions in standardized area under the curve (AUC) values, compared to control pasta. The potentially bioaccessible fraction of pasta enriched with 20% fish powder (FP) was characterized as having a 177–191% increase in phenolic content and a 145–556% higher antiradical activity. Elevation of these parameters in fortified pasta was accompanied by interaction of wheat starch, protein, and fish powder protein. Supplementation of fish powder also influenced protein digestibility (a reduction from 84.60% for control pasta to 80.80% for pasta with 20% fish powder). Fortification improved the nutraceutical and nutritional potential of the studied pasta with the effects depending on factors including protein-starch-phenolic interactions.
Collapse
Affiliation(s)
- Ajay S Desai
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| |
Collapse
|