Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta

Abstract

Summary Protein‐enriched gluten‐free pasta was prepared from oat starch‐rich endosperm (SRE), which was substituted with different proportions of oat protein concentrate (OPC) and/or faba protein concentrate (FPC) fractions in order to obtain a similar protein content (18% and 35%). Accordingly, the health claims ‘source of protein’ and ‘high protein’ were achieved. Pasta with OPC and FPC had lower optimal cooking time (8 and 6.3 min), cooking loss (6% and 10.2% dm) and water absorption (152% and 147%) than control SRE pasta (9.3 min; 12.3% dm and 185%). Addition of protein concentrates produced an increase in hardness and chewiness of spaghetti. The glycaemic index of pasta was lowered by the addition of protein ingredients, the lowest value being achieved with FPC. In vitro protein digestibility of pasta increased up to 3.5% for OPC and up to 7.1% in case of FPC addition. The most protein‐digestible pasta was that with FPC addition to reach 35% protein content.

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

“…Thus, the incorporation of these ingredients in pasta emerges as a potential alternative for the consumption of these foods, in addition to improving the functional and technological characteristics of the product (Rekha, Chauhan, Prabhasankar, Ramteke, & Rao, 2013; Yadav et al., 2014). Several studies have evaluated the addition of unconventional ingredients in pasta, such as soya and oat (Sandhu, Simsek, & Manthey, 2015), millet flour with carrot pomace (Gull, Prasad, & Kumar, 2017), different vegetables (Yadav et al., 2014) and cereals (Kaur, Sharma, Nagi, & Dar, 2012), tilapia flour (Monteiro et al., 2016), oat fractions and faba bean concentrate (Duta, Culetu, & Sozer, 2019), Nannochloropsis sp. biomass (De Marco, Steffolani, Martínez, & León, 2018), and others.…”

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

“…The effort to provide suitable pasta for celiac and gluten intolerance-related patients has led to the production of gluten-free (GF) pasta. There are many varieties of GF pasta made from rice and other GF flours available, but these products often have poor cooking quality and technological difficulties compared to conventional wheat pasta as well as having an inferior nutritional quality especially with regard to minerals and bioactive compounds [1,2]. Commercial GF products also often perceived as unattractive from a consumer perspective as unhealthy products and with lots of artificial ingredients [3].…”

Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition

“…Fava bean proteins contributed to improved extrudability, water uptake and reduced cooking loss while pea protein incorporation favoured production of harder pasta. In another study (Duta et al ., 2019), the incorporation of fava proteins besides increasing hardness and chewiness also contributed to increased protein digestibility and decreased glycaemic index of oat‐based spaghetti.…”