Psyllium husk gel to reinforce structure of gluten-free pasta?

Fradinho, Patrícia; Soares, Rita da Trindade Ribeiro Nobre; Niccolai, Alberto; Sousa, Isabel; Raymundo, Anabela

doi:10.1016/j.lwt.2020.109787

Cited by 31 publications

(21 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For the starchy gels, similar values were observed for all extracts apart from E3, where the lowest adhesiveness was found. The magnitudes of the adhesiveness were consistent with previous results for other food matrices[27,28]. The cohesiveness exhibited similar trends to those observed for firmness, although lower differences between the matrices prepared with both gelled agents were observed in this case (Figure5c).…”

supporting

confidence: 90%

Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

2021

View full text Add to dashboard Cite

Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, this work is aimed at the formulation and thermo-rheological characterization of functional hydrogels using potato starch from agro-industrial waste and kappa–iota hybrid carrageenans extracted from the above seaweed, enriched with antioxidant compounds from different agro-industrial products, such as waste coming from the pruning of green tea and two varieties of hops used in the brewing industry. Environmentally friendly technologies such as microwave hydrodiffusion and gravity, microwave-assisted extraction, ultrasounds and autohydrolysis were used for the recovery of antioxidant compounds. The results point out that functional hydrogels based on potato starch and hybrid carrageenans with a wide range of viscoelastic features can be achieved, with the particularity of being suitable for people with celiac disease. The incorporation of selected antioxidant extracts from vegetable by-products involved the drop (about tenfold) of the viscous and elastic properties of the formulated gels. The sequential combination of the above treatments could even further expand the thermo-rheological properties of formulated hydrogels, with potential application in functional foodstuffs and novel gluten-free goods.

show abstract

supporting

confidence: 90%

Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

2021

View full text Add to dashboard Cite

show abstract

“…Raymundo et al (2014) also observed that psyllium husk significantly increases the strength of the dough, which results in better extensibility. Fradinho et al (2020) also added psyllium husk with rice flour to develop pasta and observed better extensible properties of the mixture.…”

Section: Texture Profile Analysis Of De-oiled Soy Flour Doughmentioning

confidence: 99%

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Bhattacharjee

Kumar

Badwaik

2022

J Food Process Engineering

View full text Add to dashboard Cite

The present study was undertaken to check the suitability of by-products of the soyabean oil industry, that is, de-oiled soya cake for the development of soya flour dough, which could be utilized by the snack industry. As soya lacks gluten protein, which acts as a natural binder, different binding agents such as xanthan gum, guar gum, psyllium husk, and whey were used to get the desired malleable property, and their effect on the rheological and textural properties of soya flour dough was studied. The water/gel absorption capacity of de-oiled soy flour dough was also investigated. The intake of gel in the case of guar gum and psyllium husk was recorded as 75.0 and 77.5 ml/100 g respectively. Whereas, in the case of xanthan gum, whey, and control, the water absorption by the dough was 117.0, 62.5, and 88.0 ml/100 g, respectively. The loss modulus (G 00 ) value in the case of psyllium husk (56,614-53,426 Pa) aided dough is lower than the control (85,888-156,000 Pa) and other binding agents throughout the frequency range. This suggests that the energy required for the formulation of the sheet from the dough will be minimal compared with others. The dough extensibility was also studied and it was found that the extensibility of psyllium husk-aided soy flour dough was maximum (7.5 ± 0.4 mm) with a minimum application of resistive force (0.71 ± 0.01 N) as compared to control.The dough made with the addition of psyllium husk was found to be most suitable considering the extensibility and malleability. Practical ApplicationsConventional soya-based snack products are generally developed from dough that is fortified using cereals and pulses. However, there are limited studies available that focus on the development of dough providing only protein enrichment. This study will be helpful for the effective utilization of de-oiled soya flour, which is a byproduct of the soybean oil industry, for the development of the dough. As soya lacks gluten protein, the development of dough with only soya flour and water is very difficult and the existing technology of extrusion for making such products is not costeffective. Hence, this study provides the alternative way for dough development with the application of different binding agents, ensuring the presence of soya as the basic ingredient in the dough, rather than one of the many ingredients. As psyllium husk exhibits better sheeting properties compared to other binding agents, the dough can Devesh Kumar and Ayan Bhattacharjee have contributed equally to this work.

show abstract

“…Potato peel autohydrolysis liquid extract was processed with Psyllium husk: 4% w/w, dry basis (d.b.) at 40°C, 10 min to obtain a gel, at the conditions earlier described by Fradinho, Soares, Niccolai, Sousa, and Raymundo (2020). This gel was mixed with rice flour (50:50 ratio) in a thermoprocessor (Bimby TM31, Vorwerk, Wuppertal, Germany) at 25°C for 3 min.…”

Section: Fresh Pasta Preparation and Samplingmentioning

confidence: 99%

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

Fradinho

Oliveira

Domı́nguez

et al. 2020

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially designed for the celiac population.This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature (220°C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity.The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant activity, which can contribute to improve the offer of GF products in the market.

show abstract

Psyllium husk gel to reinforce structure of gluten-free pasta?

Cited by 31 publications

References 52 publications

Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

Contact Info

Product

Resources

About