Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

Doxastakis, G.; Παπαγεωργίου, Μαρία; Mandalou, Dimitra; Irakli, Maria; Papalamprou, E.; D’Agostina, Alessandra; Resta, Donatella; Boschin, Giovanna; Arnoldi, Anna

doi:10.1016/j.foodchem.2005.12.054

Cited by 77 publications

(59 citation statements)

References 17 publications

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“…The inclusion of microalgae in pasta does not change pasta cooking losses significantly (P < 0.05), presenting values around 3-4%. Considering that cooking loss values lower than 7-8% are expected for semolina spaghettis, 41 the pastas elaborated in the present study can be regarded as high-quality fresh pastas.…”

Section: J Sci Food Agricmentioning

confidence: 85%

Incorporation ofChlorella vulgarisandSpirulina maximabiomass in pasta products. Part 1: Preparation and evaluation

Fradique

Batista

Nunes

et al. 2010

J. Sci. Food Agric.

236

154

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Section: J Sci Food Agricmentioning

confidence: 85%

Incorporation ofChlorella vulgarisandSpirulina maximabiomass in pasta products. Part 1: Preparation and evaluation

Fradique

Batista

Nunes

et al. 2010

J. Sci. Food Agric.

236

154

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“…Moreover, lupin seeds as a high-quality alternative to soybean are used for production of fermented food such as Indonesian tempe, Japanese miso and natto, and fermented sauces (Petterson et al 1997;Petterson 1998). Actually, considering the favourable content of nutrients several companies in Europe have started to produce and commercialise food using lupin seeds (Boschin et al 2008) as for example for obtaining protein-enriched spaghetti (Doxastakis et al 2006), muffins biscuits and extrude snacks (Bez et al 2005) and production of lupin beverages (Seger and Bez, 2005). The value of lupins as feed for monogastric and ruminant animals is well known, also (Cowling et al 1998).…”

Section: Fat Content and Fatty Acid Compositionmentioning

confidence: 99%

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Rybiński

Świecicki

Bocianowski

et al. 2017

Genet Resour Crop Evol

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The paper assess the variability of fat content and fatty acids profiles in seeds of a white lupin (Lupinus albus L.) domestic collection. The initial material comprised 371 accessions originated from 30 countries of Europe, Asia, Africa, North-and South America and Australia. According to data given by accession donors the material is divided into four classes of origin: wild lines, landraces, lines created by man and cultivars. Variability of fat content and fatty acids composition were estimated in seeds of each accession. The average fat content for analyzed collection is 9.81%. The broadest range of fat content was noticed for landraces and cultivars as compared to narrowest . In respect to unsaturated fatty acid (UFA), monounsaturated oleic acid in each of estimated classes of accessions was predominant and most abundant (55.7%) in broad range of minimummaximum values from 41.2 to 66.2%. The second examined monounsaturated fatty acid was erucic acid (1.74%) found in seeds of almost all studied accessions. An exception were four accessions defined similarly to rapeseeds as ''zero erucic'' forms. In seeds of few accessions a content of erucic acid exceeded 3%. Among polyunsaturated fatty acids linoleic FA (x-6) dominated followed by linolenic FA (x-3). Both FA were in the range 13.7-33.2% and 5.6-12.8% with mean values on the level 19.6 and 10.1%, respectively. As a consequence, the examined white lupin seeds showed a very favourable x-3/x-6 FA ratio (0.51), ranging from 0.21 to 0.87, much higher than that of most vegetable oils. Fat content was positively correlated with stearic and oleic fatty acids and negatively with palmitic, linoleic, linolenic and erucic acid.

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“…In durum wheat pasta, the ideal expected cooked weight is about three times heavier than the dry weight (Dick & Youngs, 1988;Doxastakis et al, 2007). The swelling index was the highest in LT and VD pasta.…”

Section: Cooking Qualitymentioning

confidence: 99%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

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Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

Cited by 77 publications

References 17 publications

Incorporation ofChlorella vulgarisandSpirulina maximabiomass in pasta products. Part 1: Preparation and evaluation

Incorporation ofChlorella vulgarisandSpirulina maximabiomass in pasta products. Part 1: Preparation and evaluation

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Effect of drying methods on the physical properties of durum wheat pasta

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