4,862 research outputs found
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
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
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%
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
Análisis crítico de las tesis de James Brennan sobre el clasismo cordobés.
No full textLos trabajos de James P. Brennan han sido y son material de cabecera para los análisis sobre el sindicalismo clasista de Córdoba de los años '70. En su interpretación, este fue un fenómeno circunscripto a Córdoba y de carácter esencialmente laboral y sindical. En este artículo, sobre la base de la bibliografía específica y nuestras investigaciones, realizamos un análisis crítico de las tesis de Brennan y planteamos algunos lineamientos para una nueva interpretación que atienda a la experiencia de los trabajadores, su significado en términos culturales, políticos e ideológicos, y en cuanto a las estrategias y proyectos políticos de los trabajadores en el marco de un período de ascenso revolucionario.Palabras clave: Clasismo, Córdoba, Brennan, sindicalismo, SMATA.Analysis and critique of James Brennan's thesis on clasismo in Cordoba.The works of James P. Brennan were and still are one of the most important for the analyszes of the clasista unionism in Córdoba in the 1970s. In his interpretation, this one was circumscribed to Cordoba and was essentially a labor and trade union phenomenon. In this article, based on the specific bibliography and our investigations, we make an analysis and criticism of Brennan's theses and present some guidelines for a new interpretation that pays attention to the experience of workers, its meaning in cultural, political and ideological terms, and in relation to the strategies and political projects of the workers in a period of revolutionary rise.Keywords: Clasismo, Córdoba, Brennan, tradeunionism, SMATA.
PiLa-CS Professional Learning Community - Workshop 2 Resources
No full textDuring the Summer of 2021 and 2022, the Participating in Literacies and Computer Science (PiLa-CS) Research Practice Partnership convened and supported a community of practice to learn more about how to enable better CS teaching for emergent bilinguals. These are materials from Workshop 2 of the PLC.Sponsored by the National Science Foundation under NSF grant CNS-1738645 and DRL-1837446. Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the National Science Foundation
Translanguaging Pedagogy in CS Ed
No full textEpisode 3: Translanguaging pedagogy in CS Education
This video looks at how multilingual students already use translanguaging in their computer science classes and discusses how CS educators can further support them with translanguaging pedagogy, a framework that prompts teachers to consider their stance, design, and shifts.
Featuring team members from Participating in Literacies and Computer Science (PiLa-CS), https://www.pila-cs.orgEpisode 3: Translanguaging pedagogy in CS Education
This video looks at how multilingual students already use translanguaging in their computer science classes and discusses how CS educators can further support them with translanguaging pedagogy, a framework that prompts teachers to consider their stance, design, and shifts.
Featuring team members from Participating in Literacies and Computer Science (PiLa-CS), https://www.pila-cs.orgSponsored by the National Science Foundation under NSF grant CNS-1738645 and DRL-1837446. Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the National Science Foundation
Food ingredients, processing, structure and functionality: the success for the global food industry
No full textWelcome to the 51st volume of the International Journal of Food Science and Technology (IJFST). In my editorial of last year, I mentioned a little about the history of the journal and its relationship to the Institute of Food Science and Technology, UK (Brennan, 2015). As you will recall, volume 1 of IJFST was published in March 1966. Thus, 2016 marks 50 years of the publication. IJFST continues to serve the food industry and researchers throughout the world, and with the help of our authors, reviewers, production team and readers, we have a growing reputation as exemplified by our rising impact factor, high submission rates and significant increase in citation levels in the last year. This illustrates the improved relevance and quality of our articles related to the focus of our authors’ contributions on the interactions between food ingredients and processing on food structure and function
- …
