Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

Lucisano, M.; Cappa, C.; Fongaro, Lorenzo; Mariotti, M.

doi:10.1016/j.jcs.2012.08.014

Cited by 72 publications

(76 citation statements)

References 16 publications

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“…Most GF pasta available from rice or corn is of poor cooking quality when compared to durum wheat pasta (Lucisano et al ., ). Therefore, studies were undertaken to optimise GF pasta formulations and recipes using GF flours such as GBF (Puppin Zandonadi et al ., ), heat‐treated flours such as pregelatinised flour (Marti et al ., ) or additives such as protein, gums or emulsifiers (Lai, ; Schoenlechner et al ., ; Hager et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Sarawong

Gutiérrez

Berghofer

et al. 2014

Int J of Food Sci Tech

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Summary Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.

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Section: Introductionmentioning

confidence: 99%

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Sarawong

Gutiérrez

Berghofer

et al. 2014

Int J of Food Sci Tech

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“…Cooking loss of pasta depends on the degree of resistance to physical disruption upon boiling (Pagani et al ., ). Minimal solid loss into the cooking water denotes high pasta quality (Lucisano et al ., ). Also Pasqualone et al .…”

Section: Resultsmentioning

confidence: 97%

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Padalino

Costa

Nobile

et al. 2019

Int J of Food Sci Tech

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Summary Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound‐assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g−1 and 0.55 mg quercetin g−1 respectively) than digested control pasta (9.54 mg gallic acid g−1 and 0.23 mg quercetin g−1 respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO4 g−1).

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“…However, interactions of phytochemicals and carbohydrates in pasta matrix should be conducted from the microstructure level to sensory characteristics in gluten-free and fortified with phytochemicals. Gluten-free pasta Rice flour -61- 65 Barbiroli et al [12] Teff flour 43 ± 2 4 5± 1 a Hager et al [44] Chickpea, unripe plantain, and maize flours -75.39-76.06 a Flores-Silva et al [34] White bread reference 100 94 Osorio Díaz et al [79] HI hydrolysis index, GI glycemic index, RS resistant starch a Predicted glycemic index (pGI)…”

Section: Discussionmentioning

confidence: 99%

“…As gluten-free pasta is a product currently highly valued by patients with CD, studies on product design and assessment quality have been focused on selecting and screening novel raw materials [25,33,44,68,71], product formulations [34] as well as physicochemical [58,65,69], sensory [44,110], and nutritional characteristics [44,101] of finished products. Table 2 summarizes studies of different raw materials that have been used for gluten-free pasta development, testing carbohydrate digestibility and phytochemical activities.…”

Section: Gluten-free Pastamentioning

confidence: 99%

Carbohydrate and Phytochemical Digestibility in Pasta

et al. 2015

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Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of glutenfree flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates' digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates' digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.

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Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

Cited by 72 publications

References 16 publications

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Carbohydrate and Phytochemical Digestibility in Pasta

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