Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Menga, Valeria; Amato, Mariana; Phillips, T. D.; Angelino, Donato; Morreale, Federico; Fares, Clara

doi:10.1016/j.foodchem.2016.11.151

Cited by 87 publications

(62 citation statements)

References 29 publications

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“…As for lipid fraction, chia showed the highest value (30.7 g/100 g and it is among the richest natural source of the essential fatty acid α‐linolenic (Menga and others ). Amaranth and quinoa showed quite similar lipid contents (6.7 ad 6.1 g/100 g, respectively), which were higher than those of rice and maize (3.7 and 2.78 g/100 g).…”

Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

“…However, its nutritional composition, in terms of mineral and fiber contents, and protein digestibility were improved when a novel and adequate extrusion‐cooking process was used (Cabrera‐Chávez and others ). Pasta fortified by chia (5% and 10%) showed that chia seeds and mucilage might be a good natural thickening agent (Menga and others ), and a means to increase total phenolic acids and dietary fiber in the product (Menga and others ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

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Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

121

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

121

View full text Add to dashboard Cite

show abstract

“…Most of these additional ingredients has focused on manipulation of glycaemic index (GI) since clinical reports have suggested that food with low GI has been directly associated with the reduced risks of hyperlipidaemia, cardiovascular diseases, extending satiety, and improved insulin sensitivity (Chillo, Ranawana, & Henry, 2011;Dona, Pages, Gilbert, & Kuchel, 2010). Researchers have developed the pasta with various bioactive ingredients such as pasta from fish material (Desai, Brennan, & Brennan, 2019;Desai et al, 2018;Parvathy, Bindu, & Joshy, 2017), mushroom powder-based pasta (Gao, Brennan, Mason, & Brennan, 2016;Lu et al, 2018), millets pasta (Gull, Prasad, & Kumar, 2015;Jalgaonkar & Jha, 2016;Kamble et al, 2019), cereal, pseudocereal, and super grain-enriched pasta (Benhur et al, 2015;Menga et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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“…In addition, also in the area of baking, chia mucilage was used as a substitute for fat in cakes by Borneo et al [12], Felisberto et al [5] and Fernandes and Salas-Mellado [4]. Menga et al [13] added chia mucilage together with rice flour in order to develop gluten free pasta.…”

Section: Issn: 2056-8339mentioning

confidence: 99%

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

Fernandes¹,

Salas-Mellado²

2018

Integr Food Nutr Metab

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Chia mucilage, composed mainly of dietary fibers, is obtained by immersing chia seeds in water, where the formation of a mucilaginous transparent gel occurs due to the presence of hydrophilic molecules that combine with water. This gel has many properties, among them the emulsifier. Mayonnaise is one of the most consumed condiments, however it contains 70 to 80% of oil. In addition, currently, it exists a growing demand for healthier foods with reduced fat. The objective of this work was to verify the effect of adding the chia mucilage in the substitution of part of the oil in mayonnaise. The chia mucilage was extracted after 2 hours of hydration of the chia seeds through vacuum pump and single sieve, and finally lyophilized. The mayonnaise was prepared with soybean oil, dehydrated egg yolk, vinegar, salt, sugar and chia mucilage. The effect was tested on a mayonnaise with the 15% of the oil substituted by the addition of 0.5%, 1% and 1.5% of chia mucilage in the formulation, through the properties of water activity, pH, color, stability and texture parameters. The water activity increased, as occurred with the addition of chia mucilage, varying from 0.85 to 0.90. The mayonnaise containing 1% of mucilage showed pH (3.44) statistically equal to that of standard mayonnaise (3.48) and lower than the other formulations. As for stability, only mayonnaise added with 0.5% chia mucilage was statistically different from the others, presenting lower stability (72.85%). In relation to texture, higher values of firmness and consistency and lower values of cohesiveness and viscosity index were obtained for the mayonnaise containing 1% mucilage. With this study, it is verified that the substitution of 15% of the oil in mayonnaises can be compensated by the addition of 1% of lyophilized chia mucilage, due to its excellent emulsifying capacity. IntroductionFat substitutes are substances that can be used in different foods to mimic the textured and sensory attributes provided by fat, but provide a considerably smaller amount of calories, and can be based on proteins, carbohydrates or fats [1]. However, it is often difficult to preserve the desirable sensory properties of the food product by reducing or replacing the fat with respect to the breaking strength, texture, moisture content and mouth feel [2].Currently, there are several new fat replacements to meet the demands associated with the current trend of low-fat foods [3]. In this context, a fat substitute that presents great potential and already is being applied in the fat substitution in bakery products, such as bread and cakes [4,5], is the chia mucilage, because its functional characteristics and low fat content.Chia seed (Salvia hispânica L.), native to southern Mexico and northern Guatemala, was traditionally one of the basic elements in the diet of Central American civilizations in the pre-Columbian epoch and was used as an offering to the god. Today chia is being re-introduced into diets because be rich source of essential fatty acids, dietary fiber and prote...

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Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Cited by 87 publications

References 29 publications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage

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