1,720,963 research outputs found
Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication
No full textOral processing behaviour of food is affected by the structural characteristics of the food matrix, including rheological and mechanical attributes as well as the size and shape. Pasta, a staple starchy food, may have a very similar macrostructure (shape) but a very different microstructure in gluten-containing (GC) and gluten-free (GF) products. In this context, this study aims to investigate the effect of pasta shape (in the presence and absence of gluten) on cooking/textural properties, chewing behaviour and structural breakdown during oral processing. The results suggest that the shape and presence of gluten affect not only the pasta texture but also the mastication behavior with gluten significantly increasing the mastication effort whereas a small pasta shape may trigger swallowing of almost not masticated pieces. The shape and gluten can therefore be used as a strategy to modulate chewing behavior, with possible effects on both perception and intake
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta
Full text linkGluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors (i.e. starch digestibility and glycemic response). This study investigated the effect of shape, gluten, and structural breakdown on in vitro starch digestibility and predicted the glycemic index (pGI) of GC and GF penne, spaghetti, and risoni. Pasta was cooked and minced to mimic short, intermediate, and long mastication efforts. Short mastication led to a higher number of big particles than intermediate and long mastications for all pasta samples, which was reflected in the different starch digestibility and pGI patterns. Multivariate analysis of variance showed that the three studied factors differently affected the in vitro starch digestion of pasta. Mastication effort, shape, and their interaction mainly affected the starch digestion rate and pGI. Gluten was the major factor in affecting the amount of digested starch. The results suggested that small shapes (i.e. risoni), the presence of gluten, and short mastication effort led to a lower pGI. The findings will be useful for the development of pasta products tailored to fulfill the needs of specific consumers following a rational food design approach
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta
No full textDevelopment of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable interest lays in introducing legume-based ingredients into traditional corn/rice GF formulations. This work aims to fortify multi-cereal (corn-rice) GF pasta with chickpea to investigate how different chickpea addition levels affect its quality and in vitro starch digestibility. Chickpea significantly increased pasta protein and dietary fibre contents to a level that supports the “source” or “high” fibre/protein content claims. Chickpea addition induced darkening, softening, adhesiveness decrease and solid loss reduction compared to the control. In addition, chickpea substitution significantly modified the in vitro starch digestion, which showed increasing resistant starch and decreasing slowly digestible starch contents suggesting potential mitigation of postprandial glucose response in vivo. Reformulating GF pasta with chickpea flour should, therefore, be considered as an effective tool to improve the corn–rice-based GF products' nutritional profile
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta
Full text linkMacroscopic and microscopic food structural characteristics play an important role in product's technological properties and nutritional attributes. The effects of macroscopic (pasta shape, PS) and microscopic (flour particles, FP) structural attributes were independently investigated in gluten-free (GF) chickpea-corn-rice short pasta (50% chickpea) considering cooking quality, physicochemical attributes, thermal properties, in vitro digestibility of starch (IVSD) and protein (IVPD). Different PS (rigatoni, fusilli, fusilli piccolo, caserecce, gnocchetti sardi) and different chickpea FP (conventional, precooked, fine, coarse) were considered. With regards to PS effect, rigatoni-shaped pasta differed significantly from other PS having the longest cooking time, a harder and less adhesive texture, the highest gelatinization enthalpy, the lowest IVPD, and higher resistant starch content. The chickpea FP modulated the flour pasting properties and slightly impacted both pasta cooking quality and nutritional characteristics regarding IVSD and IVPD. This work suggested that pasta structural attributes, especially PS, can modify pasta cooking quality, physicochemical, and nutritional characteristics and should, therefore, be considered in rational product design to provide food products with desired properties
Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions
No full textPulse pasta has, in recent years, gained the interest of consumers and food manufacturers and a deeper understanding of the the effects of flour types and pasta processing on its physical and nutritional characteristics has become a priority. This work investigates the effects of red lentil flour type (raw or pre-cooked), pasta extrusion pressure (i.e. 80 and 125 bars), and drying temperature (i.e.,50 and 80 degrees C) on pasta quality and in vitro nutritional digestibility. A significant reduction in cooking loss was found in pasta extruded at high pressure and dried at high temperature (80 degrees C), while all pasta had acceptable cooking quality in terms of length, thickness and weight gains. More slowly digestible starch was found in pasta dried at high temperatures, while less rapidly digestible and more resistant starch was present in pasta extruded at high pressure. In vitro starch digestibility can be effectively reduced by applying proper processing conditions (i.e. high extrusion pressure) which could be vital for designing a 100% legume pasta with modulated glycemic response
Semi-solid fibre syrup for sugar reduction in cookies
Full text linkSince sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying the consumer's request for clean label. Based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed), a fibre syrup was tested as bulking agent in cookies to reach 30% and 50% sugar reduction. Cookies were characterised for their physicochemical, rheological and sensorial attributes. Fibre syrup addition did neither hinder dough workability nor require changes in cookie production procedure. The use of the fibre syrup permitted to partially preserve the structural strength of cookies and increased their red colour index. Moreover, the fibre syrup use allowed to obtain sugar-reduced cookies qualified for ‘reduced in sugar’ and ‘high in fibre’ nutritional claims.info:eu-repo/semantics/acceptedVersio
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
Full text linkThe present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread
Acorn Flour and Bread-Making Application: Technological and Chemical Insights
No full textAcorn is a forgotten, nutritious, and sustainable food material that enriches proteins, unsaturated fatty acids, minerals, vitamins, and biochemical compounds. In the past two decades, its benefits to living beings and the environment have been readvocated by most scientists and industries. This study investigated the potential application of acorn flour derived from Quercus robur species in soft wheat bread production and characterized flour functionality and bread physicochemical properties. Acorn flour has a higher water and oil-holding capacity than wheat flour, lower pasting ability, and allows gluten network development at ≤20% substitution. Acorn substitution (≤20%) reduced specific volume and increased moisture and hardness, while positively increasing the free phenolic content and some volatile compounds, which can contribute to a diverse aroma profile of bread products. This
outcome provides a promising research base for industries to develop healthy and sustainable food products. For further study, the sensory acceptability of acorn-included soft wheat bread should be investigated to address consumers’ perceptions and potential markets
Quality of wholemeal pasta made with pigmented and ancient wheats
Full text linkPigmented and ancient wheats are receiving increasing attention in food applications as they well reflect consumers' request for new sensory experiences, positive nutritional quality, and environmental sustainability. In this study, pigmented and ancient wheats were used in wholemeal pastas that were analysed considering their consumers' acceptability and preference, cooking, physical and nutritional quality. Pigmented and ancient wholemeal pastas were well accepted by consumers with liking scores >7 (1–9 hedonic scale) for overall liking, appearance, odour, taste, and texture. Pigmented wheat pasta was preferred (63%) over ancient wheat pasta (37%) due to its peculiar color and more complex aromatic profile that triggered consumers’ interest. Both pastas can be considered “high quality” due to their low cooking losses, and comparable physical properties to semolina pasta. Pigmented wheat conferred products total phenolic content and antioxidant activity significantly higher than ancient and durum wheat semolina, that were also partially preserved during cooking. Results suggested that both grains can be promising materials for producing wholegrain pasta, especially pigmented wheat which also delivered new sensory experience and potential health impacts to consumers
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior
No full textCookies, a trendy snack, are traditionally characterized by a poor nutritional profile (high sugars and fats, low
protein and fiber). To improve their nutritional profile, standard wheat “pasta-frolla” cookies were reformulated
with 100 % pulse flour (chickpea and lentil), partial sugar reduction with a commercial fiber syrup (Meltec®),
and full butter replacement using a structured fiber-sunflower oil-water emulsion (alone or in conjunction).
Developed cookies had higher protein and fiber contents, reduced sugar (~45 - 50 % reduction), and saturated
fats (~77 - 80 % reduction) and also had a lower predicted glycemic index compared to traditional cookies.
Water activity and moisture content of the cookies were in line with those of the same product category, while
they had a harder texture compared to their full butter counterparts due to the full substitution of butter (alone or
in combination with sugar reduction). Lentil cookies showed slightly lower in vitro starch and remarkably higher
protein digestibility than the control cookie, and the simultaneous application of sugar and fat substitution did
not negatively affect their overall acceptability. The developed products are expected to be a suitable base for the
development of snacks for elderly consumers, who are the population niche that, due to health issues, is most
likely to be interested in this type of cookies
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