Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility.     

Effect of transglutaminase on the quality of wheat-based pasta products

Transglutaminase (TG) enzyme was tested in T. aestivum and T. durum wheat-based model systems to evaluate the quality improvement to pasta imparted by cross-linking. Quality was measured by the enhancement in sensory and cooking properties. In this process, tests were also performed to establish the biochemical structure-functions of the proteins involved at TG enzyme concentrations between 10 and 200 mg kg⁻¹. It was observed that the amounts of water/salt-, the alcohol- and the alkali-soluble protein fractions were reduced significantly. Change in the molecular weight distribution assessed by SDS PAGE was also noticed. The sensory properties were observed to improve from high water uptake and low cooking loss. The TG treatment changed the gluten structure in the modified pasta products. Immune-reactive gliadin fractions were detected by immunoblotting and independently measured by competitive indirect ELISA, using the anti-gliadin rabbit IgG.     

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

The replacement of semolina (SEM) with raw:popped (90:10) amaranth flour blend (AFB) in pasta making at 25, 50, 75, and 100 g/100 g levels (flour basis, 14 g of water/100 g) was carried out to evaluate the effects on cooking quality and texture of the supplemented pasta samples. Significant differences on cooking quality characteristics and texture of the pasta samples were observed. The pasta solid loss increased, weight gain and firmness decreased as the AFB level increased. The semolina pasta showed the lowest solid loss (7 g/100 g) and the highest weight gain (188.3 g/100 g) and firmness (1.49 N), whereas the amaranth blend pasta was the softer (around half of the firmness of semolina pasta) and lost the higher amount of solids (11.5 g/100 g). The raw and popped AFB was suitable for increasing the nutritional quality through dietary fiber and high quality protein and even to obtain gluten-free pasta with acceptable cooking quality (solid loss of 3.5 g/100 g higher than that considered as acceptable for semolina pasta). The amaranth blend used in this study enables the partial or total replacement of wheat semolina in pastas with acceptable cooking quality and texture.     

Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality,low glycaemic index pasta

The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying response surface analysis. Cooking properties were improved by combining RSII and RSIV in pasta formulation, while OB addition negatively affected all technological attributes, and a negative synergistic effect was observed between this fibre and resistant starches in cooking losses. Considering nutritional properties, substitution of bread wheat flour with resistant starch type II and IV increased starch resistant to digestion and OB addition increased pasta starch hydrolysis. A positive synergistic effect was observed on glycaemic index by combining both types of resistant starches. Finally, we optimised the formulation considering three aspects separately: technological properties, nutritional attributes and these two features together. The combination of RSII 12.6, RSIV 3.1 and OB 0.6 g per 100 g of wheat flour will allow to obtain a pasta with low glycaemic index (GI = 69) and good technological characteristics.     

Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

This study investigates dough rheology of three wholemeal spelt flours cultivars and influence of egg quantity (0–248 g kg^?1) on the technological and sensory quality of wholemeal pasta. Standard scores (SS), based on assigning equal weight to applied parameters (rheological, chemical, technological and colour), has been calculated and the obtained values compared. Correlation coefficients of SS with alveograph data for P, L, G and W are 0.99, 0.98, 0.99 and 0.91, respectively, and warm pasta stability and retrogradation of starch correlated to SS at level 0.99. For PCA modelling, two 9 × 15 data matrices were divided into different rheological or integrated chemical, technological quality and colour evaluation methods data sets. Standard scores analysis points out that owing to its good rheology, pasta made by cultivar Austria has the best technological quality in relation to the technological quality of the other two cultivars (Nirvana and Eko).     

Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta

Brewer's Spent Grain (BSG), rich in fibre and protein is mostly used for animal feed but has great potential to be used as an ingredient for cereal based products. Originated from BSG, the two ingredients EverVita Fibra (EVF) high in fibre; and EverVita Pro (EVP) high in protein, were used to produce fibre-enriched pasta and compared to semolina, wholemeal flour and a commercial fibre-rich pasta. Analysis of gluten network development and pasting properties revealed the formation of a stronger network by the incorporation of EVP resulting in a compact pasta structure which led to a higher pasta firmness and tensile strength and a decrease in predicted glycaemic index compared to the controls. EVF resulted in an inferior product compared to EVP but was comparable to the semolina control. Hence, EVF and EVP have the potential to increase nutritional value of pasta while maintaining or even improving pasta quality and encouraging the recycling of by-streams for food production.     

Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta

A study on the use of natural antimicrobial compounds to improve the microbiological stability of refrigerated amaranth-based homemade fresh pasta is presented in this work. In particular, the antimicrobial activity of thymol, lemon extract, chitosan and grapefruit seed extract (GFSE) has been tested against mesophilic and psychrotrophic bacteria, total coliforms, Staphylococcus spp., yeasts and moulds. A sensory analysis on both fresh and cooked pasta was also run. Results suggest that chitosan and GFSE strongly increase the microbial acceptability limit of the investigated spoilage microorganisms, being the former the most effective. Thymol efficiently reduces the growth of mesophilic bacteria, psychrotrophic bacteria and Staphylococcus spp., whereas it does not affect, substantially, the growth cycle of total coliforms. Lemon extract is the less effective in preventing microbial growth. In fact, it is able to delay only total mesophilic and psychrotrophic bacterial evolution. From a sensorial point of view no significant differences were recorded between the control samples and all the types of loaded amaranth-based pasta.     

Evaluation of Quality and Digestibility Characteristics of Resistant Starch-Enriched Pasta

Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer = RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p < 0.05) in pasta products with added RS. Cooking quality characteristics were unaffected by RS addition. The results also indicated that interactions between RS-s and other flour components may influence the in vitro digestibility of pasta products. According to the sensory evaluation of products, RS-s did not alter the sensory properties of pastas. However, the type of flour had significant effect on the sensory preference.     

DNA-based analysis for authenticity assessment of monovarietal pasta

Because of the presence on the market of high-value monovarietal pasta, the aim of this work was to evaluate the potential of DNA profiling to test its authenticity. AFLP profiles obtained from eight monovarietal pasta samples and from the corresponding varieties were compared. The possibility of identifying the variety of an unknown monovarietal pasta by referring to a durum wheat molecular markers database is proposed.     

Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

The purpose of this study was to evaluate the effects of resistant starch (RS) on physicochemical and sensory properties of cereal-based food products. RS granola bars and cereals containing two levels of RS (10 g/100 g and 15 g/100 g) were compared to isocaloric (0 g RS/100 g) control granola products. Texture, color, proximate composition, caloric content, water activity, RS, and soluble starch (SS) were measured. Sensory acceptability was evaluated using a 9-point hedonic scale. Attributes (color, sweetness, moistness, crunchiness, stickiness, chewiness) of the RS bar, control bar, and two commercial bars were also assessed with a “just about right” (JAR) sensory method. High RS bars contained 6 g/100 g protein, 15 g/100 g moisture, and 18 g/100 g lipid. RS levels increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation of amylose chains. Soluble starch concentrations were not changed during storage. Color became lighter as the level of RS increased. Consumer acceptability results indicated that the granola bars/cereals were acceptable. The RS granola bars differed significantly in stickiness (p < 0.0001), and chewiness (p = 0.0063) compared to the control and 2 commercial granola bars. Incorporation of high levels of RS in food systems is feasible without compromising product acceptability.     

Effects of enzymes in fibre-enriched baking

The aim of the present study was to improve the quality of fibre-enriched wheat breads by enzymic treatment of the fibre fraction. The suitability of different enzymes in fibre-enriched baking and their effects on the dietary fibre content and the ratio of insoluble: soluble fibre content of the breads were studied. The enzyme preparations used were a hemicellulolytic culture filtrate of Trichoderma reesei, a specific (pI 9) xylanase of T reesei and Fermizyme, an α-amylase preparation containing a standardised level of hemicellulase activity. Rye bran was extracted in water (10% (w/w) suspension) to determine the solubilities of the β-glucans and pentosans. Addition of T reesei culture filtrate significantly increased the amount of extractable pentosan obtained from nonautoclaved rye bran. Rye bran supplementation (5%) of wheat flour increased the farinograph absorption and dough development time, but had little or no effect on stability and softening of the dough. The added enzymes decreased dough stability and increased softening. Addition of enzymes caused significant differences in the stickiness of the wheat doughs both with (P<0·003) and without (P<0·001) rye bran. Fermizyme significantly increased the stickiness of wheat doughs both with and without rye bran. The baking results of the fibre-enriched breads were improved by the added enzymes. Addition of T reesei culture filtrate increased the specific volume of the wheat breads both with and without rye bran by almost 20%. Enzyme mixtures were more efficient than individual xylanase in softening the bread crumb and reducing the staling rate of wheat breads both with and without rye bran. Incorporation of enzymes reduced the total dietary fibre content of the breads, but at least doubled the amount of soluble pentosan. The proportions of fluorescent cell walls in the breads were detected by microscopical image analysis. Enzyme addition caused the surface area of insoluble cell walls originating from wheat flours to decrease, suggesting that the enzymes exert more effects on wheat endorsperm cell walls than on bran particles. © 1998 SCI.     

The impact of the protein network on the pasting and cooking properties of dry pasta products

Durum wheat semolina gluten and starch as well as processing conditions determine pasta cooking quality. This study investigated whether, for good organoleptic properties, a permanent protein network needs to be formed during pasta drying or can still be formed during cooking. The cooking quality of 16 spaghetti samples was related to the levels of sodium dodecyl sulphate extractable protein (SDSEP), starch gelatinisation temperatures as well as to the swelling properties of milled dry spaghettis. SDSEP levels in dry and cooked products varied between 31% and 56%, and 12% to 21% of total protein contents, respectively. The highest quality spaghettis had relatively higher levels of SDSEP in the dry product, low starch gelatinisation temperatures and swelling powers, and rigid particles. The lowest quality spaghettis had lower levels of SDSEP and higher gelatinisation temperatures. This work implies that high pasta quality results from an optimal degree of protein polymerisation during drying and/or the subsequent cooking.     

重庆糯小米米糠的理化成分分析及营养评价

目的对重庆糯小米米糠的营养成分进行测定,并以此来评价该小米米糠的营养品质。方法以重庆糯小米米糠为研究对象,应用常规分析、DNS比色法、索氏抽提、气相色谱-质谱法(GC-MS)等方法,对其粗纤维、水分、淀粉、蛋白质、脂肪、灰分和还原糖成分进行测定,并且对膳食纤维、脂肪酸及氨基酸营养进行评价。结果上述指标含量分别为34.45%±0.3l%、10.39%±0.14%、12.36%±0.79%、12.93%±0.57%、24.67%±10.51%、8.71%±0.03%、7.24%±0.05%。饱和脂肪酸与不饱和脂肪酸分别为28.71%、71.29%,饱和脂肪酸11种,不饱和脂肪酸8种。其中饱和脂肪酸:单不饱和脂肪酸:多不饱和脂肪酸=3:2:5,必需氨基酸指数(EAAI)、氨基酸比值系数(RC)分别为0.964、1.002。EAA/TAA=34%,EAA/NEAA=54%,接近FAO/WHO标准模式。结论重庆糯小米米糠是一种优质的膳食纤维源和粮食蛋白资源。     

Processing and cooking effects on chemical,nutritional and functional properties of pasta obtained from selected emmer genotypes

BACKGROUND: Emmer wheat (T. turgidum ssp. dicoccum Schrank) is an old Mediterranean crop grown for centuries and progressively replaced with durum wheat. Although most of its supposed nutritional properties have not yet been scientifically proven, emmer seems to be appreciated for its content of dietary fibre, resistant starch (RS) and antioxidant compounds. The aim of this work was to evaluate the profiles of dietary fibre, starch and antioxidant compounds in raw materials and in semolina of 13 selected emmer lines and their parents (a durum wheat cultivar and an old T. turgidum dicoccum population). Moreover, the cooking effect on functional properties and total antioxidant capacity (TAC) of pasta derived from emmer lines and the in vivo effect of pasta on postprandial glucose response were determined. RESULTS: Processing and cooking affected the dietary fibre content of pasta: the insoluble dietary fibre content was increased, while a slight loss of soluble dietary fibre was observed. Cooking also resulted in a noteworthy increase in amylose and RS content. The antioxidant compounds (i.e., tocols and carotenoids) as well as TAC decreased dramatically after cooking. Pasta obtained with an emmer line significantly lowered the glycaemic index, strengthening the concept of pasta product as a source of functional components in the habitual diet. CONCLUSIONS: The results showed that emmer semolina is suitable for the preparation of pasta with good organoleptic quality and represents a source of RS and fibre, but processing and cooking negatively affected the amount of antioxidant compounds detected in the wholemeal. Copyright © 2008 Society of Chemical Industry     

Prediction of pasta drying process based on a thermogravimetric analysis

The drying process of durum wheat semolina dough was measured by thermogravimetry in the temperature and relative humidity ranges of 30–90 °C and 0–80%, respectively, in order to predict the drying process of pasta under any drying conditions. About 20% of the water was evaporated during the constant drying-rate period which has been ignored in previous studies. It is demonstrated that the constant drying-rate period should be taken into account in order to predict the drying curve with a high accuracy. The drying rate during the constant drying-rate period and the mass transfer coefficient estimated by the thermogravimetric analysis were expressed as functions of the temperature and relative humidity, and they were useful for predicting the drying processes of pasta under any drying conditions including the programmed ones.     

Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

Pasta is a staple food in many countries. Amaranth is a pseudo-cereal being re-discovered because of its nutritional properties. The main objective of this study was to evaluate the potential of the green material of the amaranth plant (leaves) as a component for pasta production and its effect on the pasta quality and consumer acceptance. Dried amaranth (Amaranthus caudatus) leaves and spinach leaves flours were prepared. Pasta samples were manufactured following a small-scale pilot procedure. Amaranth pasta samples were evaluated for its chemical composition, cooking quality, textural, and sensory/consumer acceptance. Results showed that pasta made with dried amaranth leaves had similar chemical composition (protein content: 14.18 g/100 g, Fe content: 9.1 mg/100 g), cooking quality (2.15 pasta weight increase, 4.47% residue loss), textural characteristics (firmness and adhesiveness), and sensory acceptance than green pasta made with dried spinach leaves. Since amaranth leaves have similar nutritional characteristics to spinach leaves and since this biomass in not currently used for food purposes, this study points out that amaranth leaves could be technically used for pasta production and that consumer acceptance of pasta made with amaranth green leaves flour is similar to that of pasta made with spinach.     

Enhancement of pasta antioxidant activity with oregano and carrot leaf

Five different pasta formulations were prepared using different concentrations of carrot leaf meal (CLM) and oregano leaf meal (OLM). One control formulation (wheat flour and semolina, 70:30 w/w) and four other formulations were prepared using the following amounts of leaf meals: 5% CLM and 5% OLM (I), 10% CLM (II), 10% OLM (III), and 10% CLM, 10% OLM (IV). The highest content of alpha-linolenic acid was found in formulations II and IV, which also had a reduced n-6/n-3 ratio, 3.6 (IV), when compared to the control, which was 19.8. All the samples enhanced with leaf meals showed antioxidant activity by the DPPH radical method; however, it was higher in formulation IV, which was the same observed for phenolic compounds. Pasta added with leaf meals lost more solubles, had shorter cooking time and a lower weight increase than the control pasta. All formulations had significant sensory acceptance.     

Impact on the nutritional attributes of rice bran following various stabilization procedures

ABSTRACT

Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of rice bran. A variety of treatments have been used and these include heat treatment, low-temperature storage, biological and chemical approaches and these will be discussed in terms of their ability to destroy/inhibit enzyme activity and improve storage performance of rice bran. More importantly, changes in the nutritional value of rice bran in terms of vitamins, polyphenols, tocopherols, flavonoids, free fatty acids caused by stabilization of rice bran will also be discussed. This review highlights the importance of appropriate design of processes for stabilization and controlling storage conditions to ensure quality of the rice bran and enhancing levels of phytochemicals in the bran for novel applications in functional foods.