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Gazza L, Menga V, Taddei F, Nocente F, Galassi E, Natale C, Lanzanova C, Paone S, Fares C. Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods 2024; 13:990. [PMID: 38611296 PMCID: PMC11011531 DOI: 10.3390/foods13070990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the total dietary fiber content were quite similar among the three species. Great variation was found in the amylose content, and the highest was in sorghum (27.12%), followed by oat 16.71% and maize 10.59%. Regarding the pasting profile, the rank of Peak Viscosity was sorghum (742.8 Brabender Unit, BU), followed by maize (729.3 BU) and oat (685.9 BU). Oat and sorghum genotypes had similar average breakdown (407.7 and 419.9 BU, respectively) and setback (690.7 and 682.1 BU, respectively), whereas maize showed lower values for both parameters (384.1 BU and 616.2 BU, respectively). The total antioxidant capacity, only in maize, significantly correlated with total flavonoid, phenolic and proanthocyanidin contents, indicating that all the measured compounds contributed to antioxidant capacity. The study indicated the importance of sounding out the nutritional and technological characteristics of gluten-free cereals in order to select suitable cultivars to be processed in different gluten-free foods with better and healthier quality.
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Affiliation(s)
- Laura Gazza
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Valeria Menga
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Federica Taddei
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Francesca Nocente
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Elena Galassi
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Natale
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Lanzanova
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, Via Stezzano, 24, 24126 Bergamo, Italy;
| | - Silvana Paone
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Clara Fares
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
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Bresciani A, Vaglia V, Saitta F, Fessas D, Casiraghi MC, Erba D, Pagani MA, Lee JY, Kang JW, Ko JM, Bocchi S, Cho JH, Marti A. High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility. Food Sci Biotechnol 2022; 31:681-690. [PMID: 35646411 PMCID: PMC9133276 DOI: 10.1007/s10068-022-01075-2] [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] [Received: 10/07/2021] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022] Open
Abstract
The National Institute of Crop Science, Rural Development Administration (RDA) of Korea is presently developing new rice varieties suitable for producing Western rice-based foods, such as risotto, a well-known Italian-style product. The study considered different milled rice from five Tongil-type and six Japonica-type varieties. Besides the biometric properties, cooking behaviour, starch properties, and in vitro digestibility of Korean rice samples were compared with those of the 'Carnaroli' Italian variety. The physicochemical traits of the Korean varieties extended over a vast range; the amylose content stood out (from 13.0 to 41.7%), influencing the hardness and stickiness of cooked samples, and their starch digestibility. Although none of the Korean varieties seemed to guarantee cooking performances for risotto similar to the 'Carnaroli' one, 'Saemimyeon' and 'Shingil' cvs were judged the best for this purpose up-to-now.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Valentina Vaglia
- Department of Environmental Science and Policy (DESP), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Francesca Saitta
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Dimitrios Fessas
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Ji Yoon Lee
- Department of Southern Area Crop Science, National Institute of Crop Science (NICS), RDA, Miryang, 50424 Republic of Korea
| | - Ju Won Kang
- Department of Southern Area Crop Science, National Institute of Crop Science (NICS), RDA, Miryang, 50424 Republic of Korea
| | - Jong-Min Ko
- National Institute of Crop Science, Rural Development Administration, Wanju, 55365 Republic of Korea
| | - Stefano Bocchi
- Department of Environmental Science and Policy (DESP), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Jun Hyeon Cho
- Department of Southern Area Crop Science, National Institute of Crop Science (NICS), RDA, Miryang, 50424 Republic of Korea
- Sangju Substation, National Institute of Crop Science, Rural Development Administration, Sangju, 37139 Republic of Korea
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041266. [PMID: 35209055 PMCID: PMC8879514 DOI: 10.3390/molecules27041266] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 11/16/2022]
Abstract
Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology have not been fully addressed. Raw and heat-treated red lentils were tested for starch and protein features. Interactions with water were assessed by thermogravimetric analysis and water-holding capacity. Finally, mixing properties were investigated. The thermal treatment of red lentils induced a structural modification of both starch and proteins. In the case of starch, such changes consequently affected the kinetics of gelatinization. Flour treatment increased the temperature required for gelatinization, and led to an increased viscosity during both gelatinization and retrogradation. Regarding proteins, heat treatment promoted the formation of aggregates, mainly stabilized by hydrophobic interactions between (partially) unfolded proteins. Overall, the structural modifications of starch and proteins enhanced the hydration properties of the dough, resulting in increased consistency during mixing.
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Alfieri M, Bresciani A, Zanoletti M, Pagani MA, Marti A, Redaelli R. Physical, chemical and pasting features of maize Italian inbred lines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03565-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Differences in physicochemical properties of commercial rice from urban markets in West Africa. Journal of Food Science and Technology 2020; 57:1505-1516. [PMID: 32180647 DOI: 10.1007/s13197-019-04186-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2019] [Accepted: 11/18/2019] [Indexed: 10/25/2022]
Abstract
Rice consumers in West Africa (WA) have an acquired preference for imported rice. Enhancing consumption of local rice requires matching the grain quality attributes of the imported benchmarks in addition to increasing productivity of local rice cultivars. Thus, there is a need to develop screening tools that will aid breeding programs select for high-yielding and stress-tolerant cultivars whose grain quality are at par with imported rice. Hence, this study evaluated various grain quality characteristics of 316 commercial milled rice samples from urban markets in three WA countries (Benin, Cameroon, and Ghana) and developed linear discriminant models (LDAs) to classify rice according to their origins and to predict the imported rice classification of local germplasm based on their grain quality attributes. More than half of the commercial rice samples that were collected originated from Thailand (60%); in contrast, only a small fraction was locally grown (2%). The commercial rice from different origins were distinguishable based on the quality attributes evaluated, contributing to the relatively high classification rates achieved by the fitted LDAs. These results indicate that multivariate models could be useful during varietal improvement as tools for screening for cultivars that can match the quality of imported rice.
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