An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta

Morreale, Federico; Boukid, Fatma; Carini, Eleonora; Federici, Enrico; Vittadini, Elena

doi:10.1111/ijfs.13995

Cited by 21 publications

(12 citation statements)

References 28 publications

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“…The texture of cooked pasta samples was determined using a TAXT2i Texture Analyzer (Stable Micro Systems, London, UK) equipped with a 30 kg load cell with minor modification of protocol suggested by Morreale et al (). A heavy duty platform attached with stainless‐steel P/50 probe was used in this study and probe speed before, during and after the test was 5, 1, and 5 mm, respectively.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Section: Methodsmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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show abstract

“…Most commercial GF pasta use hydrocolloids and emulsifier to improve cooking quality which led to the consumer association with artificial flavour [14,15]. Another functional additive that has been proven to improve the quality of GF product is protein source, such as egg white protein and soy protein isolate [15].…”

Section: Introductionmentioning

confidence: 99%

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Rachman

Brennan

Morton

et al. 2020

Foods

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The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

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“…However, different types of cereal flours are being utilized for pasta production due to market trends, that demand high nutritional characteristics, together with the development of alternative raw materials for gluten‐free pasta (Li, Jiao, Deng, Rashed, & Jin, ).). Unfortunately, the gluten‐free flours (maize, rice, millet, and sorghum) cannot create a sufficiently strong binding network to produce the required quality of dough (Gao et al, ; Morreale et al, ; Wang et al, ). Hence, it is necessary to improve the pasta making process, or develop new formulation with additional ingredients, in order to make adequate sensory and cooking quality of pasta products (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Padalino, Conte, & Del Nobile, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.

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An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta

Cited by 21 publications

References 28 publications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

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