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Oliveira Filho JG, Santos DC, Silva MS, Prado Carvalho T, Lemes AC, Egea MB. Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Daiane Costa Santos
- Institute of Tropical Pathology and Public Health Goias Federal University (UFG) Goiânia Brazil
| | | | | | - Ailton Cesar Lemes
- School of Chemistry Department of Biochemical Engineering Federal University of Rio de Janeiro (UFRJ) Rio de Janeiro Brazil
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Littardi P, Paciulli M, Carini E, Rinaldi M, Rodolfi M, Chiavaro E. Quality evaluation of chestnut flour addition on fresh pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109303] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Hajji T, Sfayhi-Terras D, EL Felah M, Rezgui S, Ferchichi A. Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2016-0103] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.
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