Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

Fares, Clara; Menga, Valeria; Martina, Alessia; Pellegrini, Nicoletta; Scazzina, Francesca; Torriani, Sandra

doi:10.1016/j.jcs.2015.07.017

Cited by 55 publications

(43 citation statements)

References 29 publications

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“…It is stated that they are an ideal choice for the development of cereal-based functional products because they can maintain their viability in heat-treated processes such as baking and boiling. In addition, the spores gain a stable state during the food storage [13]. [39], viability and growth of B. coagulans spores in sausages were affected by formulation, chopping, and surfactant.…”

Section: Probiotic Activity Of B Coagulansmentioning

confidence: 99%

High-titer and productivity of l-(+)-lactic acid using exponential fed-batch fermentation with Bacillus coagulans arr4, a new thermotolerant bacterial strain

et al. 2018

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arr4 is a thermotolerant microorganism with great biotechnological potential for l-(+)-lactic acid production from granulated sugar and yeast extract. The highest l-(+)-lactic acid production was obtained with Ca(OH). The maximum production of l-(+)-lactic acid (206.81 g/L) was observed in exponential feeding using granulated sugar solution (900 g/L) and yeast extract (1%) at 50 °C, pH 6.5, and initial granulated sugar concentration of 100 g/L at 39 h. 5.3 g/L h productivity and 97% yield were observed, and no sugar remained. Comparing the simple batch with exponential fed-batch fermentation, the l(+) lactic acid production was improved in 133.22% and dry cell weight was improved in 83.29%, using granulated sugar and yeast extract. This study presents the highest productivity of lactic acid ever observed in the literature, on the fermentation of thermotolerant sp. as well as an innovative and high-efficiency purification technology, using low-cost substances as Celite and charcoal. The recovery of lactic acid was 86%, with 100% protein removal, and the fermentation medium (brown color) became a colorless solution.

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Section: Probiotic Activity Of B Coagulansmentioning

confidence: 99%

High-titer and productivity of l-(+)-lactic acid using exponential fed-batch fermentation with Bacillus coagulans arr4, a new thermotolerant bacterial strain

et al. 2018

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“…However, extensive research has been therefore conducted to investigate the phenolic profile and antioxidant activity of pasta during the processing or boiling. The results consistently indicated that thermal treatment (boiling) caused a dramatic reduction of the total phenolic compounds and antioxidant activity [9][10][11][12]. In this regard, to achieve the maximum benefits from dried green tea noodles (DGTN), it is necessary to investigate the effects of GTP properties as well as the cooking stability of functional components on the retention rate of these beneficial components.…”

Section: Introductionmentioning

confidence: 99%

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Zhou

Zhu

et al. 2020

Foods

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Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

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“…The quality of pasta could be estimated from its colour, cooking attributes, such as weight increase, cooking loss, texture (Lee et al, 2002;Ozyurt et al, 2015) and sensory properties (Micale et al, 2017). The cooking quality of pasta mostly depends on its kind and the ingredients used (Fares et al, 2015;Biernacka et al, 2017). Moreover, cooking time has a strong influence on quality (Martinez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Changes in pasta properties during cooking and short-time storage

et al. 2019

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The fundamental aim of this research was to study changes in the physical properties of spaghetti during cooking and after the first hour of storage. In addition, the research evaluated the cooking properties of pasta. For testing purposes, eight samples of spaghetti, produced using semolina and common wheat flour, were used. After cooking, the samples of spaghetti were stored for 2, 5, 10, 20, 30, 40, 50 and 60 min. After storage, the samples of cooked spaghetti were cut, and both the cutting force (hardness) and the cutting energy (firmness) of the samples were determined. It was found that, after storage, the cutting force and energy of cooked pasta decreased, in average terms, from 1.0 to 0.44 N and from 0.84 to 0.43 mJ, respectively. The statistical analysis showed a significant correlation between the storage time and the textural parameters of pasta. The hardness and firmness of pasta, which was al dente after cooking, were found to decrease about twice during storage, as a result of water migration. The hardness of pasta stabilised after 50 min of the storage of cooked spaghetti. Moreover, the obtained data revealed that the diameter increase index of spaghetti could indicate the quality of pasta. K e y w o r d s: pasta, diameter, texture, cooking, storage

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Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

Cited by 55 publications

References 29 publications

High-titer and productivity of l-(+)-lactic acid using exponential fed-batch fermentation with Bacillus coagulans arr4, a new thermotolerant bacterial strain

High-titer and productivity of l-(+)-lactic acid using exponential fed-batch fermentation with Bacillus coagulans arr4, a new thermotolerant bacterial strain

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Changes in pasta properties during cooking and short-time storage

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