Experimental design applied in the semolina pasta cooking to increase the resistant starch formation

Borba, Verônica Simões de; Silveira, Cinthia Ortiz; Alves, Janaína Barreto; Grupelli, Victória Marques; Badiale‐Furlong, Eliana

doi:10.1016/j.lwt.2020.110708

Cited by 4 publications

(4 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Conditions of cooking and extrusion can also in uence the leaching of constituents such as starch, as well as the formation of resistant starches (i.e. RS 3 -retrograded starch; RS 5 -starch-protein/lipid complex) that may create variabilities in postprandial glucose absorption [17,43,44,[48][49][50][51].…”

Section: Discussionmentioning

confidence: 99%

Higher adiposity predicts greater intra-individual inconsistencies in postprandial glycemic measurements – An analysis of three randomized controlled trials

Henry,

Toh,

Ponnalagu

et al. 2023

Preprint

View full text Add to dashboard Cite

Background/Objectives: Acute glycemic responses offer important insights into glucose homeostasis although the repeatability of these measurements particularly in an Asian context remains unclear. This research aimed to critically investigate the consistencies of the postprandial glycemic profile within and between individuals. Subjects/Methods: This was a secondary analysis of three randomized controlled trials which fed subjects with glucose (and other carbohydrate-rich foods), and measured postprandial blood glucose at regular intervals. Rank-order consistency in the glycemic profile between acute glucose treatments was evaluated and compared against a range of demographic, anthropometric and cardio-metabolic health related indicators to delineate potential confounding effects. Correlations between the incremental area under curve at 120 min (iAUC120 min) for glucose and the carbohydrate-rich foods were further explored. Results: Rank-order consistency was identified to be moderate, with intra-individual inconsistencies marginally lower than inter-individual inconsistencies. Notably, greater inconsistencies within individuals were directly correlated with BMI and fat-mass index (P < 0.01) albeit non-significant for age, ethnicity and other cardio-metabolic health-related risk indicators. Across the trials, there were positive monotonic correlations between the iAUC120 min for glucose and simple sugars (sucrose, isomaltulose), as well as different varieties of rice (jasmine white, Bapatla brown, Bapatla white; p < 0.05). However, there was a lack of associations with pastas (semolina and wholegrain penne, spaghetti) and mee pok noodles. Conclusion: There are inherent inconsistencies in postprandial glycemic measurements within indiviudals, particularly among those with higher adiposity. These confounders need to be kept in mind for appropriate and meaningful interpretations of glycemia.

show abstract

Section: Discussionmentioning

confidence: 99%

Higher adiposity predicts greater intra-individual inconsistencies in postprandial glycemic measurements – An analysis of three randomized controlled trials

Henry,

Toh,

Ponnalagu

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…For these operations some evaluating quantitative indicators were calculated, according to Equations ( 1) and (2). These parameters were chosen as quality indicators because they are generally used and recommended in other scientific works: cooking yield, also sometimes defined as water abruption or water uptake [36][37][38][39][40] and drying loss, also known as weight loss [40][41][42].…”

Section: Formulations Incorporating Chestnut and Pollenmentioning

confidence: 99%

“…High levels of gluten proteins form a strong matrix that inhibits the access of water to the starch and, consequently, extends the time of starch gelatinization. Another factor that influences the cooking time and cooking is the addition of egg to pasta, because it contributes to the strengthening of the protein matrix and the continuity of the protein starch matrix [38,59,60].…”

Section: Optimization Of Pasta Formulationmentioning

confidence: 99%

Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

et al. 2021

View full text Add to dashboard Cite

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

show abstract

“…Its main constituents are carbohydrates (essentially starch) and proteins, besides small fractions of lipids, minerals, vitamins, dietary fibers and phenolic compounds. Durum wheat semolina is the preferred raw material to yield quality pasta (de Borba et al, 2021). Wheat flour is the most common raw material for pasta production.…”

Section: Introductionmentioning

confidence: 99%

Effects of Substitution of Wheat Flour With Sangyod Rice Flour and Supplemented With Carrot Powder on Color and Sensory Qualities

Duangsuda,

Weenuttranon,

Hirunyophat

et al. 2023

ICCMETS Conference Proceedings 2023

View full text Add to dashboard Cite

The objective of this research was to investigate the effect of substitution of wheat flour with Sangyod rice (Oryza Sativa L.) flour and supplemented with carrot powder on color and sensory qualities of pasta product. Five pasta formulae were prepared by substituting wheat flour with 0% (control), 25%, 50%, 75%, and 100% Sangyod brown rice flour and analyzing their quality attributes. The results of pasta formula development indicated that increasing the amount of Sangyod brown rice flour resulted in decreasing lightness (L*) and yellowness (b*), while the redness (a*). There, the appearance of products became darker. The scores of all sensory attributes significantly decreased (P<0.05) with an increase in the amount of Sangyod rice flour, whereas the odor and texture scores of pasta substituted with 25% Sangyod rice flour were higher than those of control (100% wheat flour), 50%, and 75%, respectively. The substitution of wheat flour with 25% Sangyod rice flour was found to be the most suitable ratio for pasta production. The effects of the addition with different levels of carrot powder (5, 10, 15, and 20%w/w) of pasta have been studied. An increase of the carrot powder decreased L* and a* value. The sensory evaluation indicated that all treatments obtained an overall liking score of 6.78-7.02 (like slightly-like moderately). The study suggested that the levels of 15% w/w carrot powder could be a desirable use to produce healthy. The developed pasta with an overall liking score of more than 7.00 was considered acceptable.

show abstract

Experimental design applied in the semolina pasta cooking to increase the resistant starch formation

Cited by 4 publications

References 25 publications

Higher adiposity predicts greater intra-individual inconsistencies in postprandial glycemic measurements – An analysis of three randomized controlled trials

Higher adiposity predicts greater intra-individual inconsistencies in postprandial glycemic measurements – An analysis of three randomized controlled trials

Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

Effects of Substitution of Wheat Flour With Sangyod Rice Flour and Supplemented With Carrot Powder on Color and Sensory Qualities

Contact Info

Product

Resources

About