Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

Abstract

Research was conducted to determine the effect of processing and cooking on the ash content and mineral composition and on protein content and amino acid composition of spaghetti that was fortified with 250 g kg −1buckwheat bran flour (BBF). Extrusion and drying temperature had little or no effect on ash and mineral content of spaghetti containing BBF. Drying temperature did not affect protein content; however, a 31% reduction in lysine content was observed in spaghetti containing BBF dried at 90• C. Cooking spaghetti fortified with BBF reduced ash content by 28%. Reduction in ash content was reflected by an average decrease in potassium of 62%, in copper of 45%, and in zinc of 11%. Cooking had little or no effect on content of calcium, iron, magnesium, or manganese. As a result of material leaching from spaghetti during cooking, the protein content and content of each amino acid (db) were greater in cooked than uncooked spaghetti.

Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

“…The loss of materials for nontraditional pasta is greater than for wheat pasta due to the weak gluten matrix of nontraditional pasta that permits a greater leaching of nutrients into the cooking water [20]. These results are in agreement with average reduction in minerals of about 28% in spaghetti containing 25% buckwheat bran flour published by Manthey and Hall [19]. The reduction in P, Mg and K in BWWP was 22, 23 and 88%, respectively.…”

“…The loss of amino acids, i.e., lysine, during processing [21], as well as some minerals [19] and polyphenols [22] during cooking of pasta has been reported. Therefore, the supplementation of pasta with functional ingredient(s) has to be followed by availability of added compounds that contribute to desirable nutritional benefits.…”

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

“…Texture firmness was chosen as one of the most important parameter to give an answer to dough integration (weak/strong dough matrix) and thus cooking stability. Cooking loss was aimed to be small, because minerals leach during cooking as was demonstrated by Manthey and Hall [3], and thus decrease the nutritional quality of the final pasta product. Parameters that were investigated in this respect were: dough moisture, addition of proteins and emulsifiers.…”

“…Buckwheat addition to wheat or gluten-free noodles increased coking loss, increased cooking weight, decreased texture firmness and reduced the elasticity properties of the noodles, but it improved the nutritional properties of the final product due to its higher content of minerals, protein and essential amino acids. For quality improvement addition of 3% xanthan and an increased amount of egg (up to 30%) was suggested [3,4]. Increased egg amount was also found to increase the quality of pasta with addition of amaranth, it mainly decreased the cooking loss [5].…”

Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

“…In the regions where durum wheat is not grown, bread wheat is used for pasta production, because of availability and lower prices. Durum wheat pasta is low in proteins, essential amino acids, vitamins and minerals [12] and, therefore, functional ingredients have been used to improve its nutritional and functional quality [13,14]. However, incorporation of functional ingredients increases the cost of the final product and detailed analysis of the market is necessary in order to make production profitable.…”