Structure–quality relationship in commercial pasta: A molecular glimpse

Bonomi, Francesco; D’Egidio, M. G.; Iametti, Stefania; Marengo, Mauro; Marti, Alessandra; Pagani, Maria Ambrogina; Ragg, Enzio

doi:10.1016/j.foodchem.2012.05.026

Cited by 90 publications

(66 citation statements)

References 22 publications

(30 reference statements)

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“…Similarly to our results, Pilli et al [67] observed a trend of decrease on the pH values on dried pasta due to organic acids formation. In addition, no difference ( p < 0.05) was found in a w of pasta formulations due to stored during the 21 days at 25°C potentially due to the low water mobility in pasta products [59]. In partial agreement with our findings, Lodi et al [68] observed homogeneous water distribution and minimal water loss and water migration in bread stored for 10 days.…”

Section: Resultssupporting

confidence: 90%

“…Our findings are potentially associated with the low water activity hindering chemical reactions [58] and favoring a more stable matrix during storage [56]. Likewise, L* values did not change in storage period potentially due to very low water mobility in this type of product [59]. Regarding a* values, by reducing the water activity of foodstuff there is a mitigation of Maillard reaction [60] which is delayed and/or inhibited in a w values bellow 0.64 [61]; in the present study all formulations exhibited a w values lower than 0.6.…”

Section: Resultsmentioning

confidence: 92%

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Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 92%

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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“…Schoenfuss et al (2014) reported that IWG peaked earlier in comparison with whole wheat pastry flour (5.5 versus 5.8 min), which is the opposite of what we saw with refined wheat flour. Protein solubility in solvent systems with various dissociating ability has been used to discriminate among cereals (Iametti et al 2006) and more recently to describe the effects of technological treatments and ingredients on cereal-based products (Bonomi et al 2012). The likely explanation for these discrepancies is that the values were obtained by different methods (Rapid Visco Analyzer versus Micro Visco-Amylo-Graph device), as well as the flours that were used.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties

et al. 2015

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Cereal Chem. 92(5):434-440Intermediate wheatgrass (IWG) (Thinopyrum intermedium) is a perennial grass with desirable agronomic traits and positive effects on the environment. It has high fiber and protein contents, which increase the interest in using IWG for human consumption. In this study, IWG flour was blended with refined wheat at four IWG-to-wheat ratios (0:100, 50:50, 75:25, and 100:0). Samples were analyzed for proximate composition, microstructure features, pasting properties (Micro Visco-Amylo-Graph device), protein solubility, and total and accessible thiols. Gluten aggregation properties (GlutoPeak tester) and mixing profile (Farinograph-AT device) were also evaluated. IWG flour enrichment increased the pasting temperature and decreased the peak viscosity of blended flours.

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“…[44][45][46][47][48] The glycemic index classifies foods which are high in carbohydrate content, based on the blood glucose level in the human body after a meal. [49][50][51][52] The gradual rate of release of sugars from pasta starch, which has been reported to be slower than other cereal products, 53 is due to the compact structure of pasta allowing for a very close protein network encapsulating starch granules that delays α-amylase attack [54][55][56][57] and the interaction with such components as dietary fiber. 49 The low glycemic index and glycemic load result in low glucose and insulin responses since the starch is not completely absorbed in the intestine, and thus the classification of pasta as a source of slow-release carbohydrates.…”

Section: Pasta Glycemic Index and Glycemic Loadmentioning

confidence: 99%