Chemical composition, cooking quality, texture and consumer acceptance of pasta with <i>Eruca vesicaria</i> leaves

Bouacida, Saoussen; Amira, Amal Ben; Koubaier, Hayet Ben Haj; Blecker, Christophe; Bouzouita, Nabiha

doi:10.1111/ijfs.13504

Cited by 8 publications

(19 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The values of carbohydrate content in enriched pasta were higher than those obtained by Barbara et al [2] for wheat spaghetti supplemented with silkworm flour (59.5 g/100 g). Protein values of tested pasta were slightly lower than those cited by Chillo et al [24] and Bouacida et al [16] for hard wheat spaghetti (13.5 g/ 100 g) and pasta enriched with Eruca leaves (18.74 g/100 g), respectively. According to Bouacida et al [16], the value found for fiber (5.50 < % fiber < 13.00%) allows pasta to be classified as a product with a high content of fiber.…”

Section: Chemical Composition Of Pastacontrasting

confidence: 60%

“…The pasta was manufactured according to the method presented by Bouacida et al [16]. Durum wheat pasta was made using commercial hard wheat semolina (La rose Blanche, Sousse, Tunisia), water, and different types of by-products (apple, pear, or date by-products).…”

Section: Pasta Manufacturingmentioning

confidence: 99%

“…The optimum cooking time (OCT) is the time require to reach a complete gelatinization of starch [19]. According to method 16-50 (AACC, 2000), the OCT was determined as the time when the white inner core of the pasta disappeared after cross-cutting it with a razor blade, or after compressing the pasta between two glass slides during 30 s intervals [16].…”

Section: Optimum Cooking Timementioning

confidence: 99%

See 2 more Smart Citations

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Bchir

Karoui

Danthine

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.

show abstract

Section: Chemical Composition Of Pastacontrasting

confidence: 60%

Section: Pasta Manufacturingmentioning

confidence: 99%

Section: Optimum Cooking Timementioning

confidence: 99%

See 1 more Smart Citation

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Bchir

Karoui

Danthine

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The supplementation of pasta with other functional ingredients has received much attention. For instance, pasta has been fortified with protein-rich ingredients such as faba bean flour [ 17 ], meat [ 9 ], shrimp powder [ 18 ], green mussel powder (Perna canaliculus) [ 19 ], barely flour [ 20 ], amaranth seed flour [ 21 ], Eruca vesicaria leaves [ 22 ], artichoke canning by-products [ 23 ], almond flour [ 24 ], and Nannochloropsis sp. [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

et al. 2019

View full text Add to dashboard Cite

This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.

show abstract

“…The researchers observed that starchprotein interactions increased with increasing levels of meat additions and accounted for decreasing glycemic responses. Also, interaction between starch-protein-phenolic compound in the food product affect protein structure through precipitation and decrease the starch and protein [22], artichoke canning byproducts [23], almond flour [24] and Nannochloropsis sp. [25].…”

Section: Introductionmentioning

confidence: 99%

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

Desai

Brennan

Guo

et al. 2018

Preprint

View full text Add to dashboard Cite

This research focussed on utilisation of salmon protein and lipid to manipulate pasta glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour at the from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both a gastric digestion (179%) and pancreatic digestion ( 133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenolic and protein in the pasta samples which affect overall protein digestibility levels.

show abstract

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

Cited by 8 publications

References 22 publications

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

Contact Info

Product

Resources

About