Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Marti, Alessandra; Cattaneo, Stefano; Benedetti, Simona; Buratti, Susanna; Parizad, P. Abbasi; Masotti, Fabio; Iametti, Stefania; Pagani, Maria Ambrogina

doi:10.1111/1750-3841.13938

Cited by 16 publications

(12 citation statements)

References 28 publications

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“…Furosine (ε‐N‐furoylmethyl‐l‐lysine) is the most widely used molecular marker of Maillard reaction in pasta (Resmini & Pellegrino, 1994). In wholegrain pasta, furosine levels higher than 300 mg/100 g protein are indicative of a mild heat damage and medium temperature drying cycle (Marti et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Molecular features and cooking behavior of pasta from pulses

et al. 2021

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Section: Resultsmentioning

confidence: 99%

Molecular features and cooking behavior of pasta from pulses

et al. 2021

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“…Using wholegrain semolina instead of refined semolina led to increased furosine content, affecting sensory traits. Indeed, pasta with high furosine content (i.e., dried using high-temperature drying cycles) is perceived to be more bitter than pasta with low furosine content (i.e., dried using low-temperature drying cycles) [24]. On the contrary, in pasta made from whole common wheat, drying conditions did not have a significant impact on either taste or flavor (as assessed by descriptive analysis) [68,69].…”

Section: Dryingmentioning

confidence: 93%

“…What these studies have in common is the awareness that pasta can be considered an important and interesting carrier for bioactive compounds, especially dietary fiber. For example, a portion of 80 g of whole wheat pasta provides up to 6 g of the recommended daily 25 g of dietary fiber for those with energy intakes of less than 2000 kcal/day [24]. From the literature, it emerges that the main aim of researchers is to identify the maximum level of fiber (or source of fiber) enrichment possible in order to benefit from a nutritional standpoint, without compromising the quality of the final product in terms of cooking quality and sensory profile.…”

Section: Overview Of Research On Pastamentioning

confidence: 99%

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Bresciani

Pagani

Marti

2022

Foods

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Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.

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“…Marti et al. (2017) found a negative correlation between the activity of E‐tongue umami sensors and furosine content of wheat pasta with different levels of heat damage. Furosine (e‐N‐furoylmethyl‐l‐lysine) and pyrraline content are widely used indexes of heat damage in cereal‐based products (Hellwig et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

Onyeoziri

Torres-Aguilar

Hamaker

et al. 2021

Journal of Food Science

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Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25 • C) and elevated (40 • C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours.Practical Application: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of 3824

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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

Cited by 16 publications

References 28 publications

Molecular features and cooking behavior of pasta from pulses

Molecular features and cooking behavior of pasta from pulses

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

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