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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [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: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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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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3
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Salvador-Reyes R, Furlan LC, Martínez-Villaluenga C, Dala-Paula BM, Clerici MTPS. From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans. Food Res Int 2023; 173:113394. [PMID: 37803732 DOI: 10.1016/j.foodres.2023.113394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 10/08/2023]
Abstract
The search for plant-based superfoods has shown that many regional populations already have these foods in their diet, with significant potential for production and marketing. This critical review intends to show the history, diversity, characteristics, and uses, emphasizing their significance in traditional diets and potential in the food industry of Peruvian fava beans. As a valuable plant-based protein source, fava beans offer essential micronutrients and have diverse culinary applications. Innovative food industry applications include plant-based meat alternatives, fortified gluten-free products, and a natural color, protein, and fiber source in extruded foods. Key studies have highlighted the successful incorporation of fava beans into various food products, improving their nutritional properties, though some studies also point to limitations in their sensory acceptance. Further research is needed to understand the bioactive components, health effects, and techno-functional characteristics of beans. Challenges facing cultivating and consuming fava beans in Peru include adapting to climate change, enhancing productivity and quality, and promoting consumption and added value. Addressing these challenges involves developing climate-resilient varieties, optimizing agricultural practices, and providing access to resources and financing. In conclusion, this review highlights the promising prospects of Peruvian fava beans as a sustainable, nutritionally rich, and versatile ingredient in the food industry. By harnessing their potential and overcoming challenges, Peruvian fava beans can transition from an ancient crop to a modern superfood, inspiring a global shift towards sustainable and nutritionally balanced diets, aiding the fight against malnutrition, and enriching culinary traditions worldwide.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | | | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Technological Processes and Biotechnology, Jose Antonio Novais, 6, 28040 Madrid, Spain
| | - Bruno Martins Dala-Paula
- Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil
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Kore T, Abebe W, Getachew P. Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef ( Eragrostis tef (Zucc.) Trotter) and chickpea flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2130941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Tamirat Kore
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
- Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
| | - Workineh Abebe
- Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
| | - Paulos Getachew
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
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Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France. Foods 2022. [PMCID: PMC9601503 DOI: 10.3390/foods11203208] [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] [Indexed: 11/17/2022] Open
Abstract
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market.
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Malhotra N, Sharma S, Sahni P, Singh B, Sharma SP. Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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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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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: 2] [Impact Index Per Article: 1.0] [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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9
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Saraiva BR, Zancheta JC, Sversut Gibin M, Anjo FA, Lazzari A, Machado Filho ER, Sato F, Matumoto-Pintro P. Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta. Int J Food Sci Nutr 2022; 73:915-926. [PMID: 35775312 DOI: 10.1080/09637486.2022.2090519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debittered trub (DT) as new ingredient to enrich pasta. Bitterness extraction process was evaluated at different pH levels, time and extraction steps, and physical-chemical properties of DT (obtained under optimal conditions) were evaluated. Pasta was enriched with DT (5%, 10% and 15%) and its physical-chemical and quality properties were evaluated. Protein structure and chemical composition of trub were altered after process, also modifying its technological properties. Pasta with 10% DT increased in 33.51% protein content. Interaction of DT and wheat proteins resulted in a more compact structure, and DT water absorption capacity provided pasta texture changes. DT use improved pasta nutritional and quality properties, enabling trub valorisation and its use as vegetable proteins alternative source.
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Affiliation(s)
- Bianka Rocha Saraiva
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | - Julia Castilho Zancheta
- Laboratório de Tecnologia de Transformação e Conservação de Produtos Agropecuários, Universidade Estadual de Maringá, Maringá, Brazil
| | - Mariana Sversut Gibin
- Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil
| | - Fernando Antônio Anjo
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | - Anderson Lazzari
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | | | - Francielle Sato
- Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil
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10
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Sahoo MR, Kuna A, Devi MP, Sowmya M, Dasgupta M. Fortification of ready-to-eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2351-2360. [PMID: 35602429 PMCID: PMC9114282 DOI: 10.1007/s13197-021-05251-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/15/2021] [Accepted: 08/21/2021] [Indexed: 06/03/2023]
Abstract
Nutrition-rich extruded snacks were developed from a mixture of cornflour, Bengal gram flour fortified by tree bean (TB) powder (0, 5, and 10%) using a twin-screw extruder. The nutritional, antioxidant, and amino acid profile and structural, functional, and sensory properties of the ready-to-eat (RTE) extruded snacks were evaluated. Ash, protein, and fiber content in TB-fortified extrudates were increased, whereas nitrogen-free extract was decreased. Total phenolics (2.34 mg g-1 FW), ascorbate (2.23 mg g-1 FW), total flavonoids (0.16 mg g-1 FW), and reduced glutathione (8.53 µM g-1 FW) were higher in the extrudates with 10% TB powder. Similarly, RTE extruded snacks fortified by 10% TB exhibited higher DPPH, FRAP, ABTS, hydroxyl radical activities, reducing power, and essential amino acids, such as lysine, leucine, isoleucine, cysteine, threonine, tyrosine, and methionine derived by HPLC. Extrudates fortified by 5% TB powder exhibited better microstructure through scanning electron microscopy. However, 10% TB powder possessed higher physicochemical properties and overall sensory attributes. This study reveals the tremendous industrial potential of nutrient-rich RTE extruded snacks fortified by underutilized TB (10%). Graphic abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05251-w.
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Affiliation(s)
- Manas Ranjan Sahoo
- ICAR Research Complex for North Eastern Hill Region, Imphal, 795004 Manipur India
| | - Aparna Kuna
- MFPI – Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Hyderabad, 500030 Telangana India
| | - Mayengbam Premi Devi
- ICAR Research Complex for North Eastern Hill Region, Imphal, 795004 Manipur India
| | - Mandarapu Sowmya
- MFPI – Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Hyderabad, 500030 Telangana India
| | - Madhumita Dasgupta
- ICAR Research Complex for North Eastern Hill Region, Imphal, 795004 Manipur India
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Ribeiro AR, Madeira T, Botelho G, Martins D, Ferreira RM, Silva AMS, Cardoso SM, Costa R. Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits. Foods 2022; 11:foods11111561. [PMID: 35681311 PMCID: PMC9180126 DOI: 10.3390/foods11111561] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 12/10/2022] Open
Abstract
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.
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Affiliation(s)
- Ana Ramalho Ribeiro
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Tiago Madeira
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Goreti Botelho
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Diana Martins
- Polytechnic Institute of Coimbra, Coimbra Health School, Rua 5 de Outubro-S. Martinho Bispo, Apartado 7006, 3046-854 Coimbra, Portugal
- Coimbra Institute for Clinical and Biomedical Research (iCBR) Area of Environment Genetics and Oncobiology (CIMAGO), Biophysics Institute of Faculty of Medicine, University of Coimbra, 3004-531 Coimbra, Portugal
- Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3004-531 Coimbra, Portugal
- Clinical Academic Center of Coimbra (CACC), 3004-531 Coimbra, Portugal
| | - Ricardo M Ferreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Artur M S Silva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana M Cardoso
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rui Costa
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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12
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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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13
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 2022; 11:foods11030256. [PMID: 35159408 PMCID: PMC8834582 DOI: 10.3390/foods11030256] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/17/2022] [Indexed: 01/13/2023] Open
Abstract
Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.
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14
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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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15
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Ainsa A, Roldan S, Marquina PL, Roncalés P, Beltrán JA, Calanche Morales JB. Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Andrea Ainsa
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Sergio Roldan
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Pedro L. Marquina
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Pedro Roncalés
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - José Antonio Beltrán
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
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Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. Foods 2021; 10:foods10102510. [PMID: 34681559 PMCID: PMC8536094 DOI: 10.3390/foods10102510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber" based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box-Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.
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17
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Ribeiro AR, Botelho G, Gaspar A, Costa R. Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours. Foods 2021; 10:2450. [PMID: 34681499 PMCID: PMC8536022 DOI: 10.3390/foods10102450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/01/2021] [Accepted: 10/11/2021] [Indexed: 11/21/2022] Open
Abstract
The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative humidity. After six months of storage, pasta samples did not present variations in their sensory properties. The enrichment of durum wheat pasta with 1% of macroalgae Fucus vesiculosus and Ulva rigida flours, or flours of its extracts, was found to be adequate without influencing or modifying the sensory characteristics of pasta samples during the storage period. Water activity was shown to be the main criteria influencing the quality parameters of pasta during shelf life. A higher water activity during storage will lead to higher cooking losses and a lower firmness of cooked pasta, which will damage pasta quality over time.
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Affiliation(s)
- Ana Ramalho Ribeiro
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (A.R.R.); (G.B.); (A.G.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Goreti Botelho
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (A.R.R.); (G.B.); (A.G.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Ana Gaspar
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (A.R.R.); (G.B.); (A.G.)
| | - Rui Costa
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (A.R.R.); (G.B.); (A.G.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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18
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Bravo-Núñez Á, Gómez M. Enrichment of Cakes and Cookies with Pulse Flours. A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1983591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
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Munekata PE, Pérez-Álvarez JÁ, Pateiro M, Viuda-Matos M, Fernández-López J, Lorenzo JM. Satiety from healthier and functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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21
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111347] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Rungsardthong V, Wutthisilanon S, Thongkum T, Suthtinium T, Puttanlek C, Uttapap D. Quality assessment of rice spaghetti made from jasmine rice flour and sweet potato flour supplemented with protein sources by direct extrusion. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15450] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Vilai Rungsardthong
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Sukit Wutthisilanon
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Taweesak Thongkum
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Thanaphong Suthtinium
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
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23
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Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure. Processes (Basel) 2021. [DOI: 10.3390/pr9040693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta quality attributes (water absorption, cooking loss, firmness, stickiness and microstructure) and extrusion response (specific mechanical energy). Our results showed that feed moisture significantly affected all tested quality attributes of the rice pasta, while screw speed exhibited a significant effect on all quality attributes except cooking time and stickiness. Moreover, raising the feed moisture increased the cooking time, water absorption, cooking loss, hardness and stickiness, but decreased the firmness at high screw speed. In addition, increasing the screw speed enhanced the cooking loss and hardness, but diminished the water absorption and firmness of pasta with low feed moisture. Rice pasta prepared with 30% moisture content and at 80 rpm showed adequate quality, as confirmed by a firm texture and low cooking loss and stickiness. Microstructure analysis showed a compact and dense internal structure of the dry pasta, and the surface was smooth and even when at least 30% moisture was applied at 80 rpm screw speed during processing.
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24
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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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25
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Alzuwaid NT, Laddomada B, Fellows CM, Egan N, Sissons M. Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion. Cereal Chem 2021. [DOI: 10.1002/cche.10408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Nabeel T. Alzuwaid
- School of Science and Technology University of New England Armidale NSW Australia
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
- University of Dhi‐Qar Nasiriyah Iraq
| | | | | | - Narelle Egan
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
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26
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Cutillo S, Farahnaky A, Marcotuli I, Gadaleta A, Sissons M. In vitro
starch digestion and technological properties of spaghetti fortified with lupin protein isolate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14984] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Silvia Cutillo
- NSW Department of Primary Industries Tamworth Agricultural Institute 4 Marsden Park Road Tamworth NSW2340Australia
- Department of Soil, Plant and Food Sciences University of Bari 'Aldo Moro' Via G. Amendola 165/A Bari Italy
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora West Campus Melbourne Vic.3083Australia
| | - Ilaria Marcotuli
- Department of Agricultural and Environmental Science University of Bari ‘Aldo Moro’ Via G. Amendola 165/A Bari70126Italy
| | - Agata Gadaleta
- Department of Agricultural and Environmental Science University of Bari ‘Aldo Moro’ Via G. Amendola 165/A Bari70126Italy
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute 4 Marsden Park Road Tamworth NSW2340Australia
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Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8843974] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The influence of the drying conditions on protein structural properties and its impact on Chinese dried noodles (CDN) quality properties is addressed in this study. The CDN were produced under nine different drying conditions utilizing combination of three temperatures (40°C, 60°C, and 80°C) and three relative humidities (65%, 75%, and 85%). The color, texture profile analysis of uncooked and cooked noodles, shrinkage ratio, and cooking quality of CDN were assessed. SEM and FTIR microimaging were investigated to determine the changes in the gluten structural properties. Drying temperature and relative humidity have significant effects on quality characteristics of CDN. However, the influences on different indicators were different. Drying temperature was the main influencing factor of the quality of CDN and protein microstructure. After the drying temperature exceeded 60°C, proteins began to aggregate, and the surface protein distribution became uneven. Compared with cross section, the uniformity of protein distribution on the surface of noodles showed a significant decrease. A high temperature (60°C) could improve the quality of CDN products. The quality of CDN products could be adjusted by the combination of drying temperature and relative humidity.
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28
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Çalışkan Koç G, Tekgül Y, Çoban S. Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00540-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Fradinho P, Soares R, Niccolai A, Sousa I, Raymundo A. Psyllium husk gel to reinforce structure of gluten-free pasta? Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109787] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Vimercati WC, Macedo LL, Araújo CDS, Maradini Filho AM, Saraiva SH, Teixeira LJQ. Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Wallaf Costa Vimercati
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Leandro Levate Macedo
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Cintia da Silva Araújo
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Antonio Manoel Maradini Filho
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Sérgio Henriques Saraiva
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Luciano José Quintão Teixeira
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
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Sissons M, Sestili F, Botticella E, Masci S, Lafiandra D. Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods 2020; 9:E693. [PMID: 32481508 PMCID: PMC7353610 DOI: 10.3390/foods9060693] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/22/2020] [Accepted: 05/24/2020] [Indexed: 12/16/2022] Open
Abstract
Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.
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Affiliation(s)
- Mike Sissons
- NSW Department of Primary Industries, Tamworth 2340, Australia
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| | - Ermelinda Botticella
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| | - Stefania Masci
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
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Rocchetti G, Rizzi C, Pasini G, Lucini L, Giuberti G, Simonato B. Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta. Foods 2020; 9:E628. [PMID: 32422925 PMCID: PMC7278834 DOI: 10.3390/foods9050628] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 12/15/2022] Open
Abstract
Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Corrado Rizzi
- Department of Biothechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (B.S.)
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro (Padova), Italy;
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Barbara Simonato
- Department of Biothechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (B.S.)
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33
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Cecchini C, Menesatti P, Antonucci F, Costa C. Trends in research on durum wheat and pasta, a bibliometric mapping approach. Cereal Chem 2020. [DOI: 10.1002/cche.10274] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Cristina Cecchini
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Roma Italy
| | - Paolo Menesatti
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Roma Italy
| | - Francesca Antonucci
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Roma Italy
| | - Corrado Costa
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) Centro di ricerca Ingegneria e Trasformazioni agroalimentari Roma Italy
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Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content. J Texture Stud 2019; 51:464-474. [DOI: 10.1111/jtxs.12489] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 09/25/2019] [Accepted: 10/01/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Lukáš Kolarič
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Lucia Minarovičová
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Michaela Lauková
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Jolana Karovičová
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Zlatica Kohajdová
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
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Krawęcka A, Sobota A, Sykut-Domańska E. Functional Cereal Products in the Diet for Type 2 Diabetes Patients. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:4012450. [PMID: 31772930 PMCID: PMC6854209 DOI: 10.1155/2019/4012450] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 09/01/2019] [Indexed: 12/28/2022]
Abstract
Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.
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Affiliation(s)
- Ada Krawęcka
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Emilia Sykut-Domańska
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
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Bouasla A, Wójtowicz A. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. Foods 2019; 8:E496. [PMID: 31615084 PMCID: PMC6835652 DOI: 10.3390/foods8100496] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/01/2019] [Accepted: 10/10/2019] [Indexed: 11/16/2022] Open
Abstract
A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.
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Affiliation(s)
- Abdallah Bouasla
- Laboratoire de Génie Agro-Alimentaire, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, 325 Route de Ain El Bey, Constantine 25017, Algeria.
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
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Valdez-Meza EE, Raymundo A, Figueroa-Salcido OG, Ramírez-Torres GI, Fradinho P, Oliveira S, de Sousa I, Suárez-Jiménez M, Cárdenas-Torres FI, Islas-Rubio AR, Rodríguez-Olibarría G, Ontiveros N, Cabrera-Chávez F. Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties. Foods 2019; 8:E282. [PMID: 31344934 PMCID: PMC6722561 DOI: 10.3390/foods8080282] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. METHODS Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. RESULTS The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This effect remained after 7 h, 8 h, or 9 h. CONCLUSIONS The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
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Affiliation(s)
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | - Patrícia Fradinho
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Sonia Oliveira
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Isabel de Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | | | | | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, University of Sonora, Navojoa, Sonora 85880, Mexico.
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Development of a Holistic Assessment Framework for Industrial Organizations. SUSTAINABILITY 2019. [DOI: 10.3390/su11143946] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The evaluation and selection among the best production practices beyond the conventional linear models is, nowadays, concerned with those holistic approaches drawn toward environmental assessment in industry. Therefore, researchers need to develop an analysis that can evaluate the performance of industrial organization in the light of their environmental viewpoint. This study implemented a pilot co-integrated scheme based on an innovative in-house Holistic Assessment Performance Index for Environment (HAPI-E) industry tool while assimilating the principles of circular economy through the Eco-innovation Development and Implementation Tool (EDIT). For the latter, nine qualitative indicators were motivated and enriched the weighting criteria of the questionnaire. The decomposition of the complexity and preferences mapping was accompanied by a multi-criteria holistic hierarchical analysis methodology in order to synthesize a single index upon a need-driven scoring. This multi-criteria decision approach in industry can quantify the material and process flows, thus enhancing the existing knowledge of manipulating internal resources. The key-criteria were based on administrative, energy, water, emissions, and waste strategies. Subsequently, the HAPI-E industry tool was modeled on the food industry, being particularly focused on pasta-based industrial production. Then, the parameters of this tool were modeled, measured, and evaluated in terms of the environmental impact awareness. The magnitude of necessary improvements was unveiled, while future research orientations were discussed. The HAPI-E industry tool can be utilized as a precautionary methodology on sustainable assessment while incorporating multifaceted and quantification advantages.
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SATO R, CILLI LPDL, OLIVEIRA BED, MACIEL VBV, VENTURINI AC, YOSHIDA CMP. Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.35617] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Rie SATO
- Universidade Federal de São Paulo, Brasil
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Diantom A, Curti E, Carini E, Boukid F, Mattarozzi M, Vodovotz Y, Careri M, Vittadini E. A multi-scale approach for pasta quality features assessment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Commercial forced-air precooling of strawberries: A temperature distribution and correlation study. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jayawardena SR, Morton JD, Brennan CS, Bekhit AEA. Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13927] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- S. Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Alaa El‐Din A. Bekhit
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin 9054 New Zealand
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Lambrecht MA, Deleu LJ, Rombouts I, Delcour JA. Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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