Cooking quality and starch digestibility of gluten free pasta using new bean flour

Giuberti, Gianluca; Gallo, Antonio; Cerioli, Carla; Fortunati, Paola; Masoero, Francesco

doi:10.1016/j.foodchem.2014.11.127

Cited by 166 publications

(151 citation statements)

References 42 publications

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“…The first two (SDS and RDS) fractions are completely digested in the small intestine with different rates meanwhile the RS as third category is not enzymatically degraded in the small intestine but fermented in the large intestine (Giuberti, Gallo, Cerioli, Fortunati, & Masoero, 2015). In present study, it can be seen that the content of RDS decreased (P < 0.05) significantly, but SDS and RS increased significantly (P < 0.05), with increasing levels of PSC powder added.…”

Section: Starch Digestibilitysupporting

confidence: 45%

“…In this study, the addition of PSC powder increased the level of proteins, indicating that the level of protein was one of the factors for the lowering of GI. Similarly, Giuberti et al (2015) documented that the GI decreased as new bean flour increased in pasta formulations. Considering the fact that impaired glucose tolerance after meals is a key feature of diabetes, the inclusion of this low-GI biscuit in daily diet benefits diabetic individuals by lowering their postprandial blood glucose level peak.…”

Section: Glycaemic Indexmentioning

confidence: 96%

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Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

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Section: Starch Digestibilitysupporting

confidence: 45%

Section: Glycaemic Indexmentioning

confidence: 96%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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“…Tornando a massa mais escura, devido a variável de luminosidade ser menor. Este mesmo comportamento foi relatado pelo trabalho de Giuberti et al [3] onde houve decréscimo de todas as variáveis, principalmente no croma b* que é relacionado a cor amarela. A diminuição do grau de amarelamento após o cozimento das amostras das massas pode estar relacionados à lixiviação e degradação térmica de pigmentos, como já observado na pasta fortificada com legumes [39] .…”

Section: Resultsunclassified

“…O Brasil foi o 6° maior produtor mundial com 1.023,50 mil toneladas de massa alimentícia e a China permaneceu como o maior produtor [1] . Pesquisas estão sendo desenvolvidas para produzir massas sem farinha de trigo e que mantenham suas qualidades tecnológicas e sensoriais [2,3,4] .…”

Section: Introductionunclassified

“…O único tratamento conhecido até o momento é a dieta permanente e totalmente sem glúten [9] . Massas alimentícias com a mistura da farinha de arroz e outros tipos de farinha cuja combinação favorece a qualidade nutricional vêm sendo muito utilizada para a substituição da farinha de trigo em formulações de alimentos, devido ao fato de não conter glúten [3] . A farinha de berinjela também está sendo usada para elaborar alimentos de panificação com alto teor de fibras [10] .…”

Section: Introductionunclassified

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Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Oliveira

Leite

Santos

et al. 2018

Segur. Aliment. Nutr.

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Objetivou-se analisar as características das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar suas características de cozimento e físico-químicas. As farinhas foram avaliadas quanto os teores de umidade, cinzas, índice de absorção de água (IAA), solubilidade em água (SA), capacidade de absorção de óleo (CAO), cor e microscopia eletrônica de varredura (MEV). Foram produzidos quatro tratamentos, T1 continha 0%, T2 5%, T3 10% e T4 15 % de farinha de berinjela. As massas foram avaliadas quanto ao tempo ótimo de cozimento (TOC), aumento da massa (AM), perda de sólidos em água, aumento do volume, cor, textura, MEV, pH, acidez álcool solúvel e composição centesimal. A farinha de berinjela apresentou maiores valores quanto à IAA, SA e CAO, sendo 4,51 g.g -1 ; 16,59% e 3,30 g.g -1 , respectivamente. O acréscimo de farinha de berinjela aumentou significativamente o tempo de cozimento de 6,42 no T1 para 17,33 minutos no T2. O T4 apresentou maior valor de cinzas 0,77 g/100g e menor valor de carboidratos de 51,61 g/100g. Quanto à textura, o parâmetro com maior alteração foi o de dureza, que variou de 24,68 para 10,68 N no T1 e T4, respectivamente. Conclui-se que as farinhas apresentaram características diferentes quanto às características funcionais, afetando a qualidade de cozimento das massas. O acréscimo da farinha de berinjela influenciou nos parâmetros físico-químicos e na dureza das massas. As massas podem ser uma alternativa para pessoas que precisam restringir o glúten da dieta. Palavras-chave:Fibra alimentar, alimento sem glúten, análises funcionais. Rice and eggplant flours in pasta: chemical and physical propertiesThe objective was to analyze the characteristics of rice and eggplant flours, to produce a gluten-free pasta and to verify its cooking and physicochemical characteristics. Flours were evaluated for moisture, ash, water absorption index (IAA), water solubility (SA), oil absorption capacity (CAO), color and scanning electron microscopy (SEM). Four treatments were produced, T1 contained 0%, T2 5%, T3 10% and T4 15% eggplant flour. The masses were evaluated for the optimum cooking time (TOC), mass increase (AM), loss of solids in water, volume increase, color, texture, MEV, pH, soluble alcohol acidity and centesimal composition. The eggplant flour presented higher values for IAA, SA and CAO, being 4.51 g.g -1 ; 16.59% and 3.30 g.g -1 , respectively. The addition of eggplant flour significantly increased cooking time from 6.42 in T1 to 17.33 in T2. The T4 had the highest ash value 0.77 g in 100 g and the lowest carbohydrate value was 51.61 g in 100 g. For texture, the parameter with the greatest change was the hardness that varied from 24.68 to 10.68 N in T1 and T4, respectively. It is concluded that the flours presented different characteristics regarding the functional characteristics, affecting the cooking quality of the pasta. The addition of eggplant flour influenced the physical-chemical parameters

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Macromolecules Interactions in Food Formulations

2021

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Cooking quality and starch digestibility of gluten free pasta using new bean flour

Cited by 166 publications

References 42 publications

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Macromolecules Interactions in Food Formulations

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