1,721,103 research outputs found
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido
No full textLo scopo di questo lavoro è stato quello di valutare gli effetti delle fibre alimentari solubili (DF) sulle proprietà viscoelastiche di impasti di grano duro e risposta glicemica della pasta. Gli ingredienti/fibre selezionati sono stati psyllium, Barley Balance e inuline, aggiunti singolarmente ed in combinazione. Le proprietà reologiche sono state indagate utilizzando test di frequency e temperature sweep in condizioni di viscoelasticità linear
The effects of dietary fibre addition on the quality of common cereal products
No full textCereal products are consumed daily by the majority of the population. Popular belief is that these cereal
products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor
to the obesity epidemic throughout the world. Recently the food industry has investigated ways of
improving the overall nutritional balance of carbohydrate rich foods and focused on increasing their
dietary fibre (DF) contents at the expense of readily digestible carbohydrates. It is well documented that
dietary fibre is involved in disease prevention and enhanced health of consumers. Moreover, the food
industry can take advantage of the physicochemical properties of fibre to improve the viscosity, texture,
sensory characteristics and shelf-life of their products. The focus of this review paper is on the influence
of DFs (inulin, fructo-oligofructose, beta-glucans, arabinoxylans and resistant starch) supplementation on
the quality and nutritional aspects of common foods containing cereals- pasta, bread, muffins/cakes and
extruded snacks. This review reports on the evidence regarding fibre enrichment of cereal foods and
looks at the advances and future trends in enriched dietary fibre cereal products
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta?
No full textA series of experiments were conducted to evaluate the effect of different sample preparation
steps, prior to the in vitro starch digestion process, on the predictive in vitro glycemic response
of durum wheat pasta (control), and pasta made with durum wheat semolina and pea flour
combinations. The physico-chemical, textural, and cooking quality of the pastas were also
assessed. The evaluation of the different preparations processes illustrated that the maceration of
the samples prior to starch digestion significantly increased the extent of starch degradation and
hence the area under the curve (AUC) of reducing sugar released during the digestion process.
Mastication of the samples prior to in vitro assessment increased the initial reducing sugar
content of samples but yielded the lowest recorded AUC for all samples. The replacement of
durum wheat semolina with pea flour significantly reduced the samples AUC compared to the
control samples when prepared by mastication. This difference was not apparent for the samples
prepared by maceration. The results indicate that the choice of the preparation step used prior to
in vitro starch digestion procedures can significantly affect the predictive glycemic response –
AUC values of samples, and hence manipulate differences attributed to product composition or
structure. This may have an impact in terms of choosing the most appropriate method of glycemic
analysis for the food industry
How combinations of dietary fibres can affect physicochemical characteristics of pasta
No full textThe production of high quality functional pasta from non-conventional raw materials represents a
challenge. A partial substitution (15 g/100 g) of durum wheat semolina with long-chain inulin (HPX) and
short-chain inulin (GR), Glucagel, psyllium and oat material (added individually and in combinations)
was performed in order to increase the level of dietary fibre intake. The cooking, textural and colour
characteristics of the pastas were evaluated and compared to control sample containing exclusively
durum wheat semolina. Generally, material addition to the durum wheat pasta increased cooking losses,
swelling index and water absorption, whilst reduced firmness and resistance to uniaxial extension of
pastas. Raw spaghetti samples resulted significantly darker (L*) and more redness (a*) than control pasta.
In the cooked pasta, all inulin enriched samples were brighter than semolina pasta. Pasta prepared with
15 g/100 g semolina of oat flour showed the best performance (except for the colour) compared to the
other experimental pasta samples, but was significantly different to control durum wheat sample.
Combinations of fibre rich additions were studied with the inclusion of inulin GR having a less deteriorating
effect when added in combination with oat flour. This illustrates that some fibre rich sources may
act better in combinations than separately
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?
No full textPasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate
other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared
to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15%
of enriched dietary fibre flours (Glucagel, inulin Raftiline HPX, inulin Raftiline GR, psyllium and oat).
Moreover, all dietary fibres (excluded Glucagel) were added in combination in order to evaluate their
possible antagonistic or synergic effect on predicted glycaemic response. In general, all enriched dietary
fibre pasta sample showed a significant decrease (except for pasta containing a combination of 7.5%
inulin Raftiline GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values
compared to control pasta. However, this study showed that the combination of dietary fibres in pasta
formulation led to an antagonistic effect on the predicted glycaemic response
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti
No full textPasta is a starchy staple food, which is a good carrier of health- promoting ingredients that can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced substituting durum wheat semolina with Barley Balance (BB), psyllium seed husk (P) or two inulin products with different degrees of polymerisation. The aim was to investigate the effects of soluble DFs on viscoelastic properties of durum wheat dough, pasta-making performance and glycaemic response of pasta. DFs were added individually and in combination to produce samples with large differences in structural/rheological properties and to understand their role in the manipulation of predicted glycaemic response. Dough rheological properties were investigated using frequency and temperature sweep tests in the linear viscoelastic range. DF-enriched doughs showed large differences in elastic properties between 25 and 95°C due to differences in the number of interactions between components and the swelling of gelatinized starch granules. A correlation between in vitro glycaemic response of pasta and a swelling index obtained from temperature sweep test was observed. Swelling of starch granules decreased with the increase in elasticity and water absorption of fibre-enriched doughs up to a critical value above which only slight changes occurred. Changes in firmness was dependent on dough viscoelasticity. P and long-chain inulin gave lower detrimental effects when incorporated with BB. Pasta containing BB individually added and in combination with psyllium showed an overall sensory acceptability comparable to control and in vivo glycaemic index reduction of 33-37%
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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