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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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Filipčev B, Kojić J, Miljanić J, Šimurina O, Stupar A, Škrobot D, Travičić V, Pojić M. Wild Garlic ( Allium ursinum) Preparations in the Design of Novel Functional Pasta. Foods 2023; 12:4376. [PMID: 38137181 PMCID: PMC10742902 DOI: 10.3390/foods12244376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/22/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.
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Affiliation(s)
- Bojana Filipčev
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Jelena Miljanić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Olivera Šimurina
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
| | - Vanja Travičić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.F.); (J.M.); (O.Š.); (A.S.); (D.Š.); (M.P.)
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Conti V, Piccini C, Romi M, Salusti P, Cai G, Cantini C. Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion. Foods 2023; 12:3540. [PMID: 37835193 PMCID: PMC10572326 DOI: 10.3390/foods12193540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture, respectively). We measured the antioxidant capacity and polyphenol content at different stages of the pasta production process, starting from the initial flour to the cooked pasta, and tested samples of the liquid component and solid waste resulting from the digestion process. The antioxidant activity was measured by the FRAP method, while the polyphenol content was measured by the Folin-Ciocalteu method. Vitamin E contents were measured by HPLC. The pasta enriched with carrot (1.26 ± 0.05 mmol/100 g) and olive leaf (2.9 ± 0.07 mmol/100 g) exhibited higher antioxidant power compared to the unenriched pasta (0.8 ± 0.1 mmol/100 g). The polyphenol content followed a similar trend, with values of 131.23 ± 3.08 for olive flour-enriched pasta, 79.15 ± 1.11 for carrot flour-enriched pasta, and 67.5 ± 1.39 for the wheat-only pasta. The pasta samples maintained their antioxidant and polyphenol levels even after undergoing the simulated digestion process. Significantly, the liquid component of the pasta with olive leaf flours had the highest levels of antioxidants and polyphenols during all stages of the digestion process. According to the results of this study, pasta enriched with carrot and olive leaf flours shows promising potential for improving nutritional and functional properties by increasing antioxidant and polyphenol content. The samples were also evaluated by a sensory panel, which showed that fortification modified the perception of some organoleptic attributes without affecting the overall taste of the pasta.
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Affiliation(s)
- Veronica Conti
- Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy
| | - Chiara Piccini
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Marco Romi
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Patrizia Salusti
- National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy; (P.S.); (C.C.)
| | - Giampiero Cai
- Department of Life Sciences, University of Siena, 53100 Siena, Italy; (C.P.); (M.R.); (G.C.)
| | - Claudio Cantini
- National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy; (P.S.); (C.C.)
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Kang YW, Joo NM. Optimization of Nutrient-Rich Ice Plant ( Mesembryanthemum crystallinum L.) Paste Fresh Noodle Pasta Using Response Surface Methodology. Foods 2023; 12:2482. [PMID: 37444220 DOI: 10.3390/foods12132482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy foods, pasta consumption has also increased. Pasta is a convenient and low-glycemic-index food that is composed mainly of carbohydrates, proteins, lipids, dietary fiber, and trace amounts of minerals. The optimal mixing ratio was evaluated to produce pasta of the highest quality in terms of blood sugar elevation and antioxidant efficacy. The components and minerals of the ice plant, including D-pinitol and inositol, were analyzed, and 20 essential amino acids were identified. In this study, we also investigated the quality and characteristics of ice plant paste and eggs, as well as the quality, antioxidant activity, and formulation of raw materials mixed with ice plant at different ratios. Optimal conditions were found to be 46.73 g of ice plant paste in 100 g of durum wheat flour, 20.23 g of egg, and 2 g of salt, providing a way to develop fresh pasta that enhances the health benefits of ice plant paste without excessive moisture and other ingredients.
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Affiliation(s)
- Yeo-Wool Kang
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
| | - Na-Mi Joo
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47gil 100, Yongsan-gu, Seoul 04310, Republic of Korea
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Pessanha KLF, Santos MB, de Grandi Castro Freitas-Sá D, Takeiti CY, Carvalho CWP. Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1738-1748. [PMID: 37187989 PMCID: PMC10169976 DOI: 10.1007/s13197-023-05714-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2023] [Accepted: 02/25/2023] [Indexed: 03/20/2023]
Abstract
Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.
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Affiliation(s)
- Kênia Letícia Ferreira Pessanha
- Programa de Pós Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Seropédica, RJ Brazil
| | - Monique Barreto Santos
- Programa de Pós Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Seropédica, RJ Brazil
| | - Daniela de Grandi Castro Freitas-Sá
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ Brazil
- Departamento de Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Rodovia Br 465, Km 7, Seropédica, RJ 23890-000 Brazil
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Raj GVSB, Dash KK. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study. Food Sci Biotechnol 2023; 32:779-792. [PMID: 37041809 PMCID: PMC10082890 DOI: 10.1007/s10068-022-01220-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/16/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43 mg GAE/100 g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681 °C and increased with the increase of dragon fruit level in the formulation.
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Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
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Gumul D, Kruczek M, Ivanišová E, Słupski J, Kowalski S. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Foods 2023; 12:foods12040804. [PMID: 36832879 PMCID: PMC9957340 DOI: 10.3390/foods12040804] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Marek Kruczek
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Eva Ivanišová
- Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jacek Słupski
- Department of Plant Products Technology and Hygiene Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Stanisław Kowalski
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
- 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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Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat. Foods 2022; 11:foods11243989. [PMID: 36553730 PMCID: PMC9778488 DOI: 10.3390/foods11243989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.
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Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace. Molecules 2022; 27:molecules27238616. [PMID: 36500707 PMCID: PMC9737421 DOI: 10.3390/molecules27238616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0−1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements.
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Will It Cricket? Product Development and Evaluation of Cricket ( Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies. Foods 2022; 11:foods11193128. [PMID: 36230206 PMCID: PMC9563609 DOI: 10.3390/foods11193128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/15/2022] [Accepted: 10/01/2022] [Indexed: 11/18/2022] Open
Abstract
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.
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Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Mathew J, Blossom L, Gopal TKS, Thomas A. Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jisto Mathew
- Centre of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala, India
| | - Lonappan Blossom
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala, India
| | - TK Srinivasa Gopal
- Centre of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala, India
| | - Ancy Thomas
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala, India
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14
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Drabińska N, Nogueira M, Ciska E, Jeleń H. Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/152070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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15
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Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E, Arendt EK. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5000-5010. [PMID: 33314156 DOI: 10.1002/jsfa.11015] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/08/2020] [Accepted: 12/14/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high-protein hybrid pasta (HPHP) formulation in which a combination of three high-protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. RESULTS The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non-wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio (in vivo) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality. CONCLUSION This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Iben L Petersen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
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16
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Hoehnel A, Bez J, Amarowicz R, Arendt EK, Zannini E. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4977-4987. [PMID: 33280110 DOI: 10.1002/jsfa.10994] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 11/28/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. RESULTS The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. CONCLUSION The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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17
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Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Popoola-Akinola OO, Raji TJ, Olawoye B. Lignocellulose, dietary fibre, inulin and their potential application in food. Heliyon 2022; 8:e10459. [PMID: 36090233 PMCID: PMC9449745 DOI: 10.1016/j.heliyon.2022.e10459] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 04/09/2022] [Accepted: 08/22/2022] [Indexed: 11/25/2022] Open
Abstract
In recent years, due to food insecurity, lignocellulose, dietary fibre as well as inulin have received wider attention owing to their abundance and being relatively low-cost indigestible polysaccharides. Since the recognition, acceptance of the consumption and utilization of these polysaccharides, as well as their attraction in science and industry has grown tremendously. There have been further researches carried out to ascertain the fact that people who consume or utilize these polysaccharides have low exposure to some fatal life-threatening illnesses. Rich sources of indigestible polysaccharides such as vegetables, cereals, fruits and nuts are beneficial to good health as consuming them reduce the occurrence of degenerating diseases such as colon cancer, heart disease, diabetes, etc. Despite these increasing facts depicting their advantages in the state of human health, their intake and utilization still fall below the acceptable limit and the knowledge of how they work in the human body are minimal with their explicit actions not easily shown. Hence, this review gives a better understanding of the significance of lignocellulose, dietary fibre and inulin, their functions, classifications, types and applications in the food industry, thereby exposing their various uses as these polycarbohydrates were considered a waste before now.
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19
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Drabińska N, Nogueira M, Szmatowicz B. Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder. Molecules 2022; 27:molecules27154672. [PMID: 35897847 PMCID: PMC9332216 DOI: 10.3390/molecules27154672] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.
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Affiliation(s)
- Natalia Drabińska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland;
- Correspondence:
| | - Mariana Nogueira
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland;
- Faculty of Biotechnology, Catholic University of Portugal, 4169-005 Porto, Portugal
| | - Beata Szmatowicz
- Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland;
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20
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Pasini G, Cullere M, Vegro M, Simonato B, Dalle Zotte A. Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates. Foods 2022; 11:foods11081130. [PMID: 35454716 PMCID: PMC9025160 DOI: 10.3390/foods11081130] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 01/25/2023] Open
Abstract
Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates (10 and 20% freeze-dried encapsulate (FDE) and 10 and 20% spray-dried encapsulate (SDE)), as well as determining consumer preferences for this type of product. Replacement of semolina with FDE and SDE contributed to changes in the pasta nutritional quality, which was reflected in the increased protein, fat, and ash content. Additionally, changes in cooking quality, color, and texture were within satisfactory limits. The uncooked pasta enriched with 10 and 20% SDE was characterized by a lighter yellow intensity with color saturation, as well as an imperceptible waxy appearance compared to the control and enriched pasta with 10 and 20% FDE. After cooking, the yellow color was more intense in all the enriched pasta samples which can be linked to the raw cereal which was significantly greater in the control in comparison to the FDE and SDE containing samples. Overall, carrot waste can be a promising material for the food industry to produce high-quality pasta.
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23
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Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition. Molecules 2022; 27:molecules27082482. [PMID: 35458679 PMCID: PMC9026318 DOI: 10.3390/molecules27082482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 11/23/2022] Open
Abstract
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced less the other sensory attributes: adhesiveness, color, odor, taste, and Over Quality Score for both landraces. The cooking quality was linked mainly to the landrace used, due to the very different gluten matrix of CAP and TIM. IC and IT showed promising α-Amy inhibitory activity with comparable IC50 values of 0.45 ± 0.04 and 0.50 ± 0.06 mg/mL. The enrichment of spaghetti with inulin with an inhibitory effect on α-amylase determined the hypoglycemic properties of pasta, thus lowering the corresponding IC50 value.
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24
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Mastrascusa D, Vázquez-Villegas P, Huertas JI, Pérez-Carrillo E, Nevarez R. Determination of pizzas quality and acceptability by physic-mechanical tests. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1384-1395. [PMID: 35250063 PMCID: PMC8882754 DOI: 10.1007/s13197-021-05148-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 05/26/2021] [Indexed: 11/29/2022]
Abstract
The growing need for developing more efficient and sustainable technologies for the processing of bakery products leads to the need for replacing the current subjective methodology by an instrumental method to evaluate the quality of these products. In this work, relevant physic characteristics that define the quality and acceptability of pizzas were identified, and instrumental methods were established to evaluate them. Cooking quality of the pizza base was established through rapid visco analysis and scanning electron microscopy. The physic attributes considered of the pizza base with and without toppings were final cooking temperature, specific volume, water content, color, and texture. Aiming to validate the applicability of the instrumental methods, we prepared well-accepted pizzas, using three different oven technologies, and carried out a sensory test with 60 non-trained panelists. We observed that the proposed method is sensitive enough to identify differences in the quality of pizzas produced by the oven technologies. However, those variations were not enough to be recognized by participants of the sensory panel. The values of pizza attributes obtained in this work could be used as a baseline of comparison for pizzas produced by new and more efficient cooking technologies. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at (10.1007/s13197-021-05148-8).
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Affiliation(s)
- David Mastrascusa
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - Patricia Vázquez-Villegas
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - José Ignacio Huertas
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. México 64849
| | - Roberto Nevarez
- Welbilt Inc. ETC Global Innovation, 2227 Welbilt Blvd, New Port Richey, FL 34655 US
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25
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Liu Y, Gao H, Zeng J, Zhang K, Dai Y. Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yufen Liu
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Haiyan Gao
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Jie Zeng
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Keke Zhang
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Yunfei Dai
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
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26
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Ispiryan L, Zannini E, Arendt EK. FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Compr Rev Food Sci Food Saf 2022; 21:1491-1516. [PMID: 35122383 DOI: 10.1111/1541-4337.12903] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/09/2021] [Accepted: 12/13/2021] [Indexed: 11/28/2022]
Abstract
A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole-grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the "low FODMAP diet") has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)-technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten-free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.
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Affiliation(s)
- Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,APC Microbiome Institute, Cork, Ireland
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27
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Ombra MN, Nazzaro F, Fratianni F. Lowering the predicted glycemic index of pasta using dried onions as functional ingredients. Int J Food Sci Nutr 2022; 73:443-450. [PMID: 35043745 DOI: 10.1080/09637486.2021.2025211] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Pasta is a commonly consumed food; adding some ingredients, maybe turn it into a functional food with health benefits. These ingredients consist of dietary fiber, antioxidant molecules, and enzyme inhibitor compounds, related to a reduced risk for some diseases. Onion (Allium cepa L.) is a rich source of bioactive compounds rendering it a relevant candidate for the production of functional foods. The present study examines the in vitro starch digestibility of durum wheat pasta supplemented with 3% onion flour. The incorporation of onion flour attenuated the extent of starch digestion and accordingly the area under the curve of reducing sugars discharged during in vitro digestion. The predicted glycemic index (pGI) of pasta supplemented with onion flour (3%) was significantly lower (pGI = 54 ± 0.17) than the control pasta (pGI = 72 ± 0.14). These results indicate that 3% onion fortified pasta represents a food with potential healthy properties, showing glucose-lowering capabilities in vitro.
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28
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Sissons M. Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review. Foods 2022; 11:foods11010123. [PMID: 35010249 PMCID: PMC8750499 DOI: 10.3390/foods11010123] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/18/2023] Open
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
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Affiliation(s)
- Mike Sissons
- Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia
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29
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Renoldi N, Brennan CS, Lagazio C, Peressini D. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods 2021; 10:foods10112543. [PMID: 34828823 PMCID: PMC8625768 DOI: 10.3390/foods10112543] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/04/2022] Open
Abstract
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.
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Affiliation(s)
- Shuping Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Lijuan Wang
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Aili Wang
- Key Laboratory of Coarse Cereal Processing, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Qian Zhang
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
- Correspondence: ; Tel./Fax: +86-10-8210-7742
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31
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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.
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32
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Wang J, Brennan MA, Brennan CS, Serventi L. Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods 2021; 10:foods10081931. [PMID: 34441708 PMCID: PMC8393622 DOI: 10.3390/foods10081931] [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: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 11/21/2022] Open
Abstract
Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
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Affiliation(s)
- Jinghong Wang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Riddet Institute, Palmerston North 4442, New Zealand
- School of Science, RMIT University, P.O. Box 2474, Melbourne, VIC 3001, Australia
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Correspondence: ; Tel.: +64-3-423-0860
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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.
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Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15168] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Roberta Tolve
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Giada Rainero
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara 28100 Italy
| | | | - Barbara Simonato
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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Effect of Using Quinoa Flour ( Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8813354. [PMID: 33928144 PMCID: PMC8053053 DOI: 10.1155/2021/8813354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 02/11/2021] [Accepted: 03/18/2021] [Indexed: 11/18/2022]
Abstract
Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content (p < 0.05) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L∗, a∗, and b∗ increased with the increase in quinoa flour, and significant differences for b∗ (p < 0.05) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.
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Di Marco F, Trevisani F, Vignolini P, Urciuoli S, Salonia A, Montorsi F, Romani A, Vago R, Bettiga A. Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells. Nutrients 2021; 13:1131. [PMID: 33808117 PMCID: PMC8067028 DOI: 10.3390/nu13041131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 02/06/2023] Open
Abstract
Pasta is one of the basic foods of the Mediterranean diet and for this reason it was chosen for this study to evaluate its antioxidant properties. Three types of pasta were selected: buckwheat, rye and egg pasta. Qualitative-quantitative characterization analyses were carried out by HPLC-DAD to identify antioxidant compounds. The data showed the presence of carotenoids such as lutein and polyphenols such as indoleacetic acid, (carotenoids from 0.08 to 0.16 mg/100 g, polyphenols from 3.7 to 7.4 mg/100 g). To assess the effect of the detected metabolites, in vitro experimentation was carried out on kidney cells models: HEK-293 and MDCK. Standards of β-carotene, indoleacetic acid and caffeic acid, hydroalcoholic and carotenoid-enriched extracts from samples of pasta were tested in presence of antioxidant agent to determine viability variations. β-carotene and indoleacetic acid standards exerted a protective effect on HEK-293 cells while no effect was detected on MDCK. The concentrations tested are likely in the range of those reached in body after the consumption of a standard pasta meal. Carotenoid-enriched extracts and hydroalcoholic extracts showed different effects, observing rescues for rye pasta hydroalcoholic extract and buckwheat pasta carotenoid-enriched extract, while egg pasta showed milder dose depending effects assuming pro-oxidant behavior at high concentrations. The preliminary results suggest behaviors to be traced back to the whole phytocomplexes respect to single molecules and need further investigations.
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Affiliation(s)
- Federico Di Marco
- Division of Experimental Oncology, Urological Research Institute (URI), IRCCS San Raffaele Scientific Institute, 20132 Milan, Italy; (F.D.M.); (F.T.); (A.S.); (F.M.)
| | - Francesco Trevisani
- Division of Experimental Oncology, Urological Research Institute (URI), IRCCS San Raffaele Scientific Institute, 20132 Milan, Italy; (F.D.M.); (F.T.); (A.S.); (F.M.)
| | - Pamela Vignolini
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, 50019 Sesto Fiorentino, Italy; (P.V.); (S.U.); (A.R.)
| | - Silvia Urciuoli
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, 50019 Sesto Fiorentino, Italy; (P.V.); (S.U.); (A.R.)
| | - Andrea Salonia
- Division of Experimental Oncology, Urological Research Institute (URI), IRCCS San Raffaele Scientific Institute, 20132 Milan, Italy; (F.D.M.); (F.T.); (A.S.); (F.M.)
- Department of Urology, Università Vita-Salute San Raffaele, 20132 Milan, Italy
| | - Francesco Montorsi
- Division of Experimental Oncology, Urological Research Institute (URI), IRCCS San Raffaele Scientific Institute, 20132 Milan, Italy; (F.D.M.); (F.T.); (A.S.); (F.M.)
- Department of Urology, Università Vita-Salute San Raffaele, 20132 Milan, Italy
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, 50019 Sesto Fiorentino, Italy; (P.V.); (S.U.); (A.R.)
| | - Riccardo Vago
- Division of Experimental Oncology, Urological Research Institute (URI), IRCCS San Raffaele Scientific Institute, 20132 Milan, Italy; (F.D.M.); (F.T.); (A.S.); (F.M.)
- Department of Urology, Università Vita-Salute San Raffaele, 20132 Milan, Italy
| | - Arianna Bettiga
- Division of Experimental Oncology, Urological Research Institute (URI), IRCCS San Raffaele Scientific Institute, 20132 Milan, Italy; (F.D.M.); (F.T.); (A.S.); (F.M.)
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Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021; 62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand
| | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand.,School of Science, RMIT, Melbournene, Australia
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Gaddi AV, Savo MT, Capello F, Castiglione G. Can a different pasta making process preserve the starch’s ultrastructure, increasing its digestibility? MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2021. [DOI: 10.3233/mnm-200518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: Pasta plays an important role in human nutrition, nevertheless its organoleptic, structural and bromatologic properties have not been completely studied. OBJECTIVE: The study aims to compare the ultrastructure pasta cross-sections produced with reduced mechanic stress and low heat exposure technique (Pietro Massi Technology ™) to common samples obtained with traditional technology in order to assess if a different process can alter the ultrastructure of starch and then, its digestibility. METHODS: A comparative study was performed on the ultrastructure of pasta using scanning electron microscopy (S.E.M). 55 were pasta cross-sections made with Pietro Massi technology, 33 were samples from different pasta factory produced using traditional process, for a total of 88 samples analysed. RESULTS: According to an Index based on what it was observed at one slide at S.E.M we classified samples and compared the number of grains, caves and canals visible, their dimensions in μm and average size of grains. The number of grains in group 1 (9.06±5.01) in group 2 (5.71±5.77), in group 3 (5.93±7.65) resulted significative more elevated compared to group 4 (0.73±2.58); in group 1 and group 2 the number of caves observed was higher than group 4. The size in μm of canals resulted significantly more elevated in group 1 than group 3 (p = 0.008), group 2(p = 0.013), and group 4 (p = 0.02). CONCLUSION: The analysis of average size of caves and canals in μm, the number of caves and grains demonstrated in samples obtained with Massi technology elevated values compared to samples obtained with traditional technique. The number of caves, grains and canals visible in the starch surface demonstrate the high quality of this pasta because they likely ensure penetration of water during cooking, facilitating at the same time the penetration of pancreatic amylases during digestion, suggesting a better digestibility in pasta produced according to this methodology.
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Affiliation(s)
| | | | - Fabio Capello
- International Study Centre of Society of Telemedicine and Digital Health, Bologna
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39
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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]
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Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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41
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Gangola MP, Ramadoss BR, Jaiswal S, Chan C, Mollard R, Fabek H, Tulbek M, Jones P, Sanchez-Hernandez D, Anderson GH, Chibbar RN. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility. Food Chem 2021; 349:129167. [PMID: 33567351 DOI: 10.1016/j.foodchem.2021.129167] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 01/15/2021] [Accepted: 01/19/2021] [Indexed: 01/10/2023]
Abstract
Faba bean (Vicia faba L.) flour, starch concentrate (60% starch), protein concentrate (~60% protein) and protein isolate (~85% protein) were added to replace one-quarter of durum wheat semolina to enrich the nutritional quality and physiological functions of durum wheat (Triticum turgidum L.) pasta. The raw pasta samples prepared with protein concentrate or isolate had higher (p ≤ 0.001) protein and lower (p ≤ 0.001) total starch concentrations, along with increased total dietary fiber and slowly digestible starch (p ≤ 0.001) than durum wheat semolina control or those with added whole faba-bean flour or isolated starch. The faba bean fortified pasta had altered starch with increased proportion of medium B-type glucan chains and long C-type glucan chains, reduced starch digestibility and were associated with glycaemia related effects in the human diet. The faba bean fortified pasta had increased protein and dietary fiber that influenced food intake and satiety. The results suggest differential contributions of food ingredients in human health outcomes.
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Affiliation(s)
- Manu P Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Bharathi Raja Ramadoss
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Catharine Chan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - Rebecca Mollard
- Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB, Canada
| | - Hrvoje Fabek
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - Mehmet Tulbek
- AGT Food and Ingredients Inc. (AGT), Saskatoon, SK, Canada
| | - Peter Jones
- Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB, Canada
| | - Diana Sanchez-Hernandez
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - G Harvey Anderson
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada
| | - Ravindra N Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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Almada CN, Almada-Érix CN, Costa WKA, Graça JS, Cabral L, Noronha MF, Gonçalves AESS, Santos AD, Lollo PC, Magnani M, Sant'Ana AS. Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats. Int J Food Sci Nutr 2021; 72:781-793. [PMID: 33487082 DOI: 10.1080/09637486.2021.1877261] [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] [Indexed: 12/27/2022]
Abstract
This study investigated the effects of consumption of wheat-durum pasta added of Bifidobacterium animalis inactivated by gamma-irradiation (paraprobiotic) on health and gut microbiota of rats. Twenty-one male rats were divided into three groups as follow: control (Control) receiving standard diet; pasta control (PC) receiving diet containing pasta, and paraprobiotic pasta Bifidobacterium-irradiated (PPBI), receiving paraprobiotic pasta. The serum levels of glucose and total cholesterol were reduced (p < 0.05) in PPBI when compared to the Control (p < 0.05). PPBI showed high abundance (p ˂ 0.05) of Firmicutes and Actinobacteria and a lower abundance of Bacteriodes compared to Control and PC. Besides, the PPBI showed high abundance (p ˂ 0.05) of Clostridiales, Lactobacillales; Bifidobacteriales, Bacillales, and Coriobacteriales in comparison to Control. Specific genera such as Bifibacterium, Lactobacillus, Ruminococcus, Allobaculum, and Blautia were more related to PPBI. Findings reveal wheat-durum pasta as a potential vehicle for delivering paraprobiotics B. animalis.
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Affiliation(s)
- Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Carine N Almada-Érix
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Whyara K A Costa
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Juliana S Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Lucélia Cabral
- Institute of Biosciences, Department of General and Applied Biology, Sa˜o Paulo State University, Rio Claro, Brazil
| | - Melline F Noronha
- Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL, USA
| | - Any Elisa S S Gonçalves
- Internal Medicine Department, Faculty of Medical Sciences, University of Campinas, Campinas, Brazil
| | - Andrey Dos Santos
- Internal Medicine Department, Faculty of Medical Sciences, University of Campinas, Campinas, Brazil
| | - Pablo C Lollo
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.,Department of Physical Education, Federal University of Great Dourados, Dourados, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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Badaró AT, Amigo JM, Blasco J, Aleixos N, Ferreira AR, Clerici MTPS, Barbin DF. Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta. Food Chem 2020; 343:128517. [PMID: 33199118 DOI: 10.1016/j.foodchem.2020.128517] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 10/23/2022]
Abstract
Pasta is mostly composed by wheat flour and water. Nevertheless, flour can be partially replaced by fibers to provide extra nutrients in the diet. However, fiber can affect the technological quality of pasta if not properly distributed. Usually, determinations of parameters in pasta are destructive and time-consuming. The use of Near Infrared-Hyperspectral Imaging (NIR-HSI), together with machine learning methods, is valuable to improve the efficiency in the assessment of pasta quality. This work aimed to investigate the ability of NIR-HSI and augmented Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) for the evaluation, resolution and quantification of fiber distribution in enriched pasta. Results showed R2V between 0.28 and 0.89, %LOF < 6%, variance explained over 99%, and similarity between pure and recovered spectra over 96% and 98% in models using pure flour and control as initial estimates, respectively, demonstrating the applicability of NIR-HSI and MCR-ALS in the identification of fiber in pasta.
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Affiliation(s)
- Amanda Teixeira Badaró
- Department of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil; Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), Ctra. CV-315, km. 10,7, 46113 Moncada, Valencia, Spain.
| | - José Manuel Amigo
- IKERBASQUE, Basque Foundation for Science, 48011 Bilbao, Spain; Department of Analytical Chemistry, University of the Basque Country UPV/EHU, P.O. Box 644, 48080 Bilbao, Basque Country, Spain.
| | - Jose Blasco
- Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), Ctra. CV-315, km. 10,7, 46113 Moncada, Valencia, Spain.
| | - Nuria Aleixos
- Departamento de Ingeniería Gráfica, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Amanda Rios Ferreira
- Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil.
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil.
| | - Douglas Fernandes Barbin
- Department of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil.
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Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD. Sorghum Pasta and Noodles: Technological and Nutritional Aspects. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:326-336. [PMID: 32474685 DOI: 10.1007/s11130-020-00829-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.
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Affiliation(s)
- Pablo Martín Palavecino
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - María Isabel Curti
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Mariela Cecilia Bustos
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina.
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In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103778] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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Abstract
The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally, GF product sales reached 4.63 billion USD in 2017, and are expected to reach 6.47 billion USD by 2023, a projected compound annual growth rate of 7.6%. Several grains like millet, corn, sorghum, and pseudocereals like amaranth, quinoa, and teff are the main ingredients for a gluten diet. Though most of them have a comparable nutrient profile as common grains, the main challenge to their acceptability is the quality departure from gluten-containing counterparts and imbalance nutrients that ensue when food processing aids like starch, gums, and enzymes are used. In this review, we profiled some of the common grains, their characteristics, functionality and the various food types they are used for. We also reviewed the impact of some of the current food processing aids like starch, hydrocolloids used for improving functionality, and processing techniques like extrusion suitable for making remarkable GF foods.
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Affiliation(s)
- Joseph S Woomer
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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Bustos MC, Vignola MB, Paesani C, León AE. Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14453] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mariela C. Bustos
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba CONICET – Universidad Nacional de Córdoba Av Filloy s/n Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av Valparaiso s/n Córdoba Argentina
| | - Maria B. Vignola
- Facultad regional departamento de ingeniería química Universidad Tecnológica Nacional Av. de la Universidad 501 San Francisco Córdoba Argentina
| | - Candela Paesani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba CONICET – Universidad Nacional de Córdoba Av Filloy s/n Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av Valparaiso s/n Córdoba Argentina
| | - Alberto E. León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba CONICET – Universidad Nacional de Córdoba Av Filloy s/n Córdoba Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av Valparaiso s/n Córdoba Argentina
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Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:6750726. [PMID: 31886166 PMCID: PMC6925700 DOI: 10.1155/2019/6750726] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/20/2019] [Accepted: 10/08/2019] [Indexed: 11/18/2022]
Abstract
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
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Affiliation(s)
- R. A. T. Nilusha
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - J. M. J. K. Jayasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - O. D. A. N. Perera
- Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - P. I. P. Perera
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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Radhika R, Virk A, Kaur M, Thakur P, Chauhan D, Rizvi QUEH, Jan S, Kumar K. Development and nutritional evaluation of multigrain gluten free cookies and pasta products. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.3.23] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.
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Affiliation(s)
- Radhika Radhika
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Amreen Virk
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Manpreet Kaur
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Priyanka Thakur
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Divya Chauhan
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Qurat Ul Eain Hyder Rizvi
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Sumaira Jan
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Krishan Kumar
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
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Kowalczewski PŁ, Pauter P, Smarzyński K, Różańska MB, Jeżowski P, Dwiecki K, Mildner‐Szkudlarz S. Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14106] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
| | - Paulina Pauter
- Students' Scientific Club of Food Technologists Poznań University of Life Sciences Poznań Poland
| | - Krzysztof Smarzyński
- Students' Scientific Club of Food Technologists Poznań University of Life Sciences Poznań Poland
| | - Maria Barbara Różańska
- Institute of Food Technology of Plant Origin Poznań University of Life Sciences Poznań Poland
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry Poznan University of Technology Poznań Poland
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis Poznań University of Life Sciences Poznań Poland
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