Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars

Abstract

The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

“…Pasta samples with xanthan gum and vital gluten additionally enriched with 20% of β-glucans (BG20) were characterized by similar brightness as the control sample (CON) (L = 51.10 and 51.52, respectively, for BG20 and CON). Similar results were obtained by Hajji et al [ 60 ] in their analyses of durum wheat pasta enriched with barley β-glucans (at a level of 1–7%). In the case of the uncooked products, no statistical differences ( p ≤ 0.05) were observed between the pasta with β-glucans and the control without β-glucans.…”

“…The addition of β-glucans intensify the yellowness of the product; however, pasta samples with up to 20% β-glucans (BG20) were less yellow than the control sample (CON). As reported by Hajji et al [ 60 ], reduction of the intensity of yellowness (b parameter) may be caused by lower protein content in β-glucan compared to that of semolina durum. At the same time, as a function of the increasing proportion of beta-glucans, the volume increase factor declines, which may contribute to a greater concentration of carotenoids in the product - therefore the value of the b parameter and the parameter increases in the case of cooked pasta.…”

Kinetic study of extrusion cooking of corn-rice flour blend fortified with nutraceutical concentrates with respect to various physical parameters

“…It was observed that with the increase in β -glucan fortification, there was an increase in the a * value (redness) of the extruded samples as compared with control. Hajji et al (2016) reported that the brown or red value ( a * value) of spaghetti increased with an increase in β -glucan concentration, leading to darkening or increase in redness. This could be attributed to the increase in the ash content due to inclusion of barley β -glucan concentrate.…”

Instant rice-based composite pasta requiring no cooking

“…Flour mixtures of net 1 kg were transferred to a single-screw pasta maker (La Monferrina Imperia, Dolly, Italy) and mixed for 10 min. Based on appearance and handling properties of the dough, water with dissolved GG was added intermittently for proper dough consistency, such that the final moisture content reached up to 32-35% prior to extrusion (Hajji et al, 2016;Zarzycki et al, 2017). After 20 min of kneading, the dough was extruded using a 2 mm diameter elbowmacaroni type die of the pasta maker and the formulated pasta were immediately steamed (110 C) on a boiling water bath for 8 min (Shobha et al, 2015) to induce gelatinization.…”