Effect of high temperature drying on gluten-free pasta properties

D’Amico, Stefano; Mäschle, Jana; Jekle, Mario; Tömösközi, Sándor; Langó, Bernadett; Schoenlechner, Regine

doi:10.1016/j.lwt.2015.03.080

Cited by 51 publications

(20 citation statements)

References 22 publications

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“…No loss of starch or proteins seems to be occurred (Table 2). It was reported that during cooking, insoluble fibre fractions may get suspended in viscous gelatinized starch and prevented amylose from leaching into the cooking water as well as the formation of lipid-amylose-complexes that probably contributed to a decrease in the amylase loss [33,34]. In the present investigation the increment of bean flour in formulations had a slight effect on this parameter, affected basically by the mineral loss after cooking ( Table 2).…”

Section: Cooking Propertiesmentioning

confidence: 46%

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Tazrart

Zaïdi

Lamacchia

2015

Eur Food Res Technol

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This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50%) of broad bean flour (Vicia faba) on its nutritional and technological quality.Incorporation of the legume flour significantly increased protein, dietary fibre, and mineral contents of produced pasta (P<0.05). The mineral and protein dietary reference intake contributions (DRIs) were higher in enriched pasta considering an intake of 200g/day/person (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher the inhibitory threshold values for calcium (Ca) and iron (Fe) intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater percent protein digestibility as regard to the control.Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour.Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.

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Section: Cooking Propertiesmentioning

confidence: 46%

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Tazrart

Zaïdi

Lamacchia

2015

Eur Food Res Technol

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“…Nevertheless, because the functional properties were evaluated directly in the dough, there were other composites within the matrix influencing the measurements, mainly the protein, which is the second major component of quinoa. D'Amico et al () found that the drying processes increased the protein solubility of the uncooked quinoa/amaranth/buckwheat pasta at low temperature (60 °C) when the drying time was longer due to heat treatments inducing polymerization of the proteins. This may explain why FQD dried for longer times both at 40 °C and 50 °C and had higher functional properties values than their counterparts.…”

Section: Resultsmentioning

confidence: 99%

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

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“…Extrusion‐cooking of both rice and amaranth flour prior to production of the amaranth‐enriched rice pasta has beneficial effects on pasta firmness and, in contrast to their nonextrusion‐cooked counterparts, reduces cooking losses (Cabrera‐Chávez and others ). Recently, D'Amico and others () observed higher cooking losses and inferior elasticity for pasta made from a 20/20/60 blend of amaranth flour, quinoa flour, and whole meal buckwheat, respectively, rather than from durum wheat. They also studied the impact of predrying and/or high‐temperature drying on the quality of such pasta.…”

Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

“…Protein solubility values of the pasta indicated that protein aggregates are only formed when drying above 100 °C. The authors speculate that the effect of predrying and high‐temperature drying on the formation of a firm and elastic protein network during the production of pasta supplemented with pseudocereals results from the high levels of accessible cysteine residues present in their proteins (D'Amico and others ). As illustrated in the section “Denaturation and aggregation behavior,” high‐temperature treatment provokes the denaturation of amaranth, buckwheat, and quinoa proteins and, as a consequence, triggers the formation of high MM aggregates stabilized by intermolecular SS‐bonds.…”

Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

142

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There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.

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Effect of high temperature drying on gluten-free pasta properties

Cited by 51 publications

References 22 publications

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

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