Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten‐free fresh pasta

Martínez, Marcela Lilian; Marín, María Andrea; Gili, Renato D.; Penci, María Cecilia; Ribotta, Pablo Daniel

doi:10.1111/ijfs.13493

Cited by 30 publications

(24 citation statements)

References 20 publications

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“…Pasta is usually made from durum semolina or/and common wheat flour (Sobota et al , ). In order to increase the sensory attractiveness and nutritional value of wheat pasta, producers often use additives of other cereal raw materials (barley, rye and oat flours), pseudocereals (amaranthus, buckwheat, quinoa, chia), legume seeds (mung beans, peas, chickpea, lentil and soybeans), fruit seeds (almond flour) mushroom and fish powder (Wood, ; Lu et al , ; Martínez et al , ; Lu et al , ; Desai et al , ; Desai et al , ; Teterycz et al , ). Pasta products are also fortified with protein and high‐fibre components as well as omega‐3 fatty acids (Aravind et al , ; Foschia et al , ; Oliviero & Fogliano, ; Rodríguez De Marco et al , ).…”

Section: Introductionmentioning

confidence: 99%

Application of vegetable concentrates and powders in coloured pasta production

Sobota

Wirkijowska

Zarzycki

2020

Int J of Food Sci Tech

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Vegetable concentrates and powders can be used in the process of pasta production as natural colouring components. The aim of the work was to investigate the effect of the addition of different vegetable components (powders and concentrates) on the colour, chemical composition, cooking and sensory quality of pasta. Tagliatelle was made from durum semolina substituted with 0%, 2%, 4%, 6% and 8% of beet powder (BP), beet concentrate (BC), carrot powder (CP), carrot concentrate (CC) and kale powder (KP). The addition of concentrates caused a greater change in the colour of the pasta (DE: 12.45-48.01) than the analogous addition of the powders (DE: 6.24-45.31); however, the colour of the products was unstable and less resistant to cooking. The incorporation of the vegetable powders induced a greater increase in the content of ash and total dietary fibre in the pasta than the addition of the concentrates.bc ¼ A bc Â dilution=1120 bx ¼ A bx Â dilution=750; and expressed in lg g À1 d.m: Carotenoids (car) and chlorophylls (chl a and b) were determined according to the method described by Vegetable components in pasta production A. Sobota et al. AE 0.19 d 23.37 AE 0.20 b 7.59 AE 0.34 b 4.54 AE 0.08 d 1.56 AE 0.09 b 4.98 AE 0.01 c 35.32 AE 0.46 b 19.66 AE 0.25 b 15.66 AE 0.21 a KP 60.91 AE 0.39 d À6.54 AE 0.10 f 18.01 AE 0.30 d 4.97 AE 0.10 c 29.3 AE 0.16 a 6.13 AE 0.06 a 12.45 AE 0.01 a 49.86 AE 0.27 a 35.54 AE 0.05 a 14.32 AE 0.32 b Mean value (n= 3) AE SD. Different letters (a-f) within the same column represent significant difference (P ≤ 0.05). Vegetable components in pasta production A. Sobota et al. ≤ 0.05). Different capital letters for L* a* b* and ΔE in the same row represent significant difference (P ≤ 0.05).

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Section: Introductionmentioning

confidence: 99%

Application of vegetable concentrates and powders in coloured pasta production

Sobota

Wirkijowska

Zarzycki

2020

Int J of Food Sci Tech

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“…The main component of pasta is starch, and many studies have used dietary fibre and protein to enhance the nutritional quality of pasta. These additional ingredients have included wheat bran (Sobota, Rzedzicki, Zarzycki, & Kuzawinska, 2015), inulin, β-glucan, guar gum or bamboo fibre Foschia et al, 2015) fish material (Parvathy, Bindu, & Joshy, 2017) and other functional ingredients (Jan, Saxena, & Singh, 2017;Martínez, Marín, Gili, Penci, & Ribotta, 2017). However, to the authors' knowledge, little work has been undertaken regarding substitution of semolina with mushroom powders to produce pasta like products Generally, mushroom powder is a rich source of protein and dietary fibre compared with semolina and while mushrooms may contain more fat than semolina 75% of this is in the form of polyunsaturated fatty acids (Bach, Helm, Bellettini, Maciel, & Haminiuk, 2017;Ni, Xu, Bu, & Ying, 2017, Rašeta et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.

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“…The disadvantage of the gluten‐free flours in pasta making is that they cannot create a sufficiently strong network between their protein and starch to bind the dough and produce the required quality (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ; Wang et al, ). Hence, it is necessary to improve the process or develop a new formulation with additive ingredients in order to create adequate sensory and cooking qualities (Padalino, Conte, & Nobile, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

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Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten‐free fresh pasta

Cited by 30 publications

References 20 publications

Application of vegetable concentrates and powders in coloured pasta production

Application of vegetable concentrates and powders in coloured pasta production

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

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