Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Romero, Hollman Motta; Santra, Dipak K.; Rose, Devin J.; Zhang, Yue

doi:10.1016/j.jcs.2017.02.014

Cited by 70 publications

(25 citation statements)

References 27 publications

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“…The textural properties of durum wheat semolina pasta enriched with 10%-50% of soy okara are presented in The reduced cohesiveness of soy okara-fortified pasta showed that the dough made with soy okara had a weaker structural strength and less elastic nature than those made with durum wheat semolina (Romero, Santra, Rose, & Zhang, 2017). Therefore, it is important to select the appropriate amount of soy okara that can be added into the pasta formulations after consideration of its functional characteristics.…”

Section: Cooking Quality and Texture Of Pastamentioning

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: Cooking Quality and Texture Of Pastamentioning

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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“…However, the absence of gluten often makes it hard for the bread industry to make a proper dough. However, this can be addressed by the addition of hydrocolloids like xanthum gum, guar gum [67]. products, viz.…”

Section: Proso Millet Based Foods and Beverages Across The Worldmentioning

confidence: 99%

Beyond Bird Feed: Proso Millet for Human Health and Environment

et al. 2019

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Domesticated in 8000–10,000 BP in northern China, proso millet (Panicum miliaceum L.) is the best adaptive rotational crop for semiarid central High Plains of the USA, where average annual precipitation is 356–407 mm. Proso millet has multiple benefits when consumed as human food. Proso millet is rich in minerals, dietary fiber, polyphenols, vitamins and proteins. It is gluten-free and therefore, ideal for the gluten intolerant people. Proso millet contains high lecithin which supports the neural health system. It is rich in vitamins (niacin, B-complex vitamins, folic acid), minerals (P, Ca, Zn, Fe) and essential amino acids (methionine and cysteine). It has a low glycemic index and reduces the risk of type-2 diabetes. Unfortunately, in the USA, it is mostly considered as bird feed, whereas it is mainly used as human food in many other countries. Besides human health benefits, proso millet has an impeccable environmental benefit. Proso millet possesses many unique characteristics (e.g., drought tolerance, short-growing season) which makes it a promising rotational crop for winter wheat-based dryland farming systems. Proso millet provides the most economical production system when used in a two years wheat/summer fallow cropping system in semiarid High Plains of the USA. It helps in controlling winter annual grass weeds, managing disease and insect pressure and preserving deep soil moisture for wheat. Proso millet can also be used as a rotational crop with corn or sorghum owing to its tolerance for atrazine, the primary herbicide used in corn and sorghum production systems. Proso millet certainly is a climate-smart, gluten-free, ancient, and small grain cereal, which is healthy to humans and the environment. The main challenge is to expand the proso millet market beyond bird feed into the human food industry. To overcome the challenge, unique proso millet varieties for human food and ready-to-use multiple food products must be developed. This requires successful collaboration among experts from diverse disciplines such as breeders, geneticists, food chemists and food industry partners.

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“…However, the GG showed a quadratic effect on crust ΔE, while the crumb ΔE increased only by effect of lower amounts of WC (p < 0.001). Lee and Coates [38] and Motta-Romero et al [21] stated that overall colour changes greater than 2 (ΔE > 2) indicate a clear colour difference for consumers. For example, the formulation with 3.0% GG and 90% WC compared to the 3.5% GG and 90% WC had a crumb ΔE (0.22) smaller than the crust ΔE (4.15).…”

Section: Water Activity (A W ) Ph and Colourmentioning

confidence: 99%

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

Encina‐Zelada

Cadavez

Monteiro

et al. 2018

Eur Food Res Technol

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The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p < 0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p < 0.001) specific volume and baking loss; and crumbs of lower (p < 0.001) a w , pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p < 0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%.

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Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Cited by 70 publications

References 27 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

Beyond Bird Feed: Proso Millet for Human Health and Environment

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

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