Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Ferreira, Sila Mary Rodrigues; Mello, Ana Paula de Queiroz; Anjos, Mônica de Caldas Rosa dos; Krüger, Cláudia Carneiro Hecke; Azoubel, Patrı́cia Moreira; Alves, Márcia Aurelina de Oliveira

doi:10.1016/j.foodchem.2015.04.085

Cited by 90 publications

(72 citation statements)

References 21 publications

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“…Some efforts have been made to improve the utilization of gluten‐free materials in pasta making through raw material pretreatment, processing technology or technical addition to replace gluten functionality (Bouasla et al, ; Detchewa, Thongngam, Jane, & Naivikul, ; Ferreira et al., ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Li, Jiao, Deng, Rashed, & Jin, ; Marti, Seetharaman, & Pagani, ; Sarawong, Rodríguez Gutiérrez, et al, ; Sopade, ; Wardy et al, ). The use of additives (hydrocolloids (e.g., gums or carboxyl methyl cellulose) and emulsifiers) has been shown to improve the quality and sensory properties of gluten‐free pasta (Hager, Zannini, & Arendt, ) as well as the nutritional quality of cereal foods (Gao et al, ; Giuberti and Gallo, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

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Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

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“…In this review, 9 of the 14 articles [10][11][12][13][14][15][16][17][18] selected used rice as one of the ingredients and the study by Giménez, et al [19] used this cereal as the sole ingredient.…”

Section: Resultsmentioning

confidence: 99%

“…The second most cited ingredient in the selected articles was cornmeal [12,14,18,20,21]. Some variations were used by the authors, such as Andean corn [14] grown in Argentina which adds to the masses a supply of dietary fibers, minerals, B vitamins and phytochemicals, such as polyphenols, but in these studies the nutritional aspects were not analyzed.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Protein-Lipid Interactions in Biosystems Processes

Chukwuma¹

2019

JBR

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Lipids correlate with membrane characteristics and functionalities as macromolecular constituentts in all cellular processes. Numerous aspects of lipid modulation of protein activity and structure are not completely understood and, thus a holistic systematic investigation activities will be pertinent. Protein-lipid interactions are the resultant impacts of membrane proteins on lipid physical states or vice versa. Encompassing research needs to be associated with strategies to elucidate whether proteins contain binding sites which are lipid specific, and that the protein-lipid complexes are ostensibly long-lived, on the time order necessary for the turnover of a normal enzyme. Biological membranes have since been determined as essential ingredients in an expansive array of cellular processes, such as photosynthesis, cell defence, signaling transduction, communication and motility. Therefore, they constitute multiple targets in both basic and applied research. Protein-lipid interactions are becoming increasingly relevant to the morphological characterization of membrane proteins as related to their functionalities. Excepting for simplified models, certain protein-lipid interactions specifically constitute remarkable challenges which require optimum experimental paradigm and design.

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“…Before the survey can be created, the attributes of alternative grains that are important to consumers needed to be identified. The attributes were selected through a thorough literature review (Anyango et al ., ; Singh et al ., ; Machado Alencar et al ., ; Wang et al ., ; Adebiyi et al ., , ; Ferreira et al ., ; Heiniö et al ., ; Koidis, ; Alencar et al ., ; Motta Romero et al ., ; Wu et al ., ). Additionally, two focus groups were conducted following the guidelines of Hennick ().…”

Section: Methodsmentioning

confidence: 99%

“…Some of these grains (millet, sorghum, quinoa, etc.) are gluten‐free and can be beneficial to those adhering to a gluten‐free diet or living with celiac disease (Ferreira et al ., ). The number of consumers diagnosed with celiac disease (CD; an immune‐mediated systemic disorder elicited by gluten) has risen in recent years in North America (Husby et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Consumers’ attitudes towards alternative grains: a conjoint analysis study

Gosine

McSweeney

2019

Int J of Food Sci Tech

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Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice-based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.

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Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Cited by 90 publications

References 21 publications

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Characterization of Protein-Lipid Interactions in Biosystems Processes

Consumers’ attitudes towards alternative grains: a conjoint analysis study

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