Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta

Abstract

Summary Dry fractionation was applied to the legume‐based pasta (yellow lentils:whole rice 90:10 w:w) discarded for physical defects. After the air classification, the fine fraction showed a 33% increment of the protein content compared to the raw material, with a 21% yield. The scanning electron micrographs revealed the presence of protein–starch complexes and broken starch granules which led to a low protein separation efficiency. The fine fraction showed interesting nutritional features due to the high concentration of the essential micronutrients Zn (43.3 mg kg−1) and Fe (72.6 mg kg−1). However, also the alpha‐galactosides were enriched into the same fraction. The two fractions, fine and coarse, were both characterised by elevated water absorption capacity, with significantly higher values in the fine one. Finally, the gelling capacity varied among the fractions, being influenced by the protein content. Overall, these ingredients could be used to fortify the protein and the essential mineral contents of bakery products, sauces, and creams.

Almond okara as a valuable ingredient in biscuit preparation

“…Bulk density, water absorption capacity and oil absorption capacity were determined for the wheat flour and the okara according to the procedures reported in De Angelis et al 22 …”

“…Bulk density, water absorption capacity and oil absorption capacity were determined for the wheat flour and the okara according to the procedures reported in De Angelis et al 22 The baking induced variations of the diameter, thickness and spread ratio (diameter/thickness) and of the weight loss were determined with the methods described in Pasqualone et al 14 The instrumental color determination was carried out by CM-600d spectrophotometer (Konica Minolta, Tokyo, Japan). The whiteness index (WI) was calculated as: WI = 100 -[(100 16 The true color difference was calculated as:…”

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

“…The report of Boudouira et al (2023) showed that field bean, chickpea, and lentil (at 10 and 30% addition levels) enhanced the ash contents of rice-based gluten-free couscous. This suggests an increase in the mineral concentration because higher ash contents correspond to higher mineral concentrations (De Angelis et al, 2022). Muffins prepared with legume-waxy rice combinations (80:20, 65:35, and 50:50) exhibited a high level of crude ash (1.9-2.2%) as the proportion of legume flours (50, 65, and 80%) increased (Jeong et al, 2020).…”