Effect of Sorghum Flour Addition on In Vitro Starch Digestibility,Cooking Quality,and Consumer Acceptability of Durum Wheat Pasta

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory‐scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum‐containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.     

Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta

The objective of the present study was to enhance the utilization of sweet potato (Ipomoea batatas Lam.) as a slowly digestible food by developing dietary fiber-fortified pasta from it. Swelling index as well as cooking loss (%) was more for the pasta made from the pale cream-fleshed variety, Sree Arun (V1) than that from the orange-fleshed variety, Sree Kanaka (V2), and least values were obtained in the pasta fortified with rice bran. Fortification with oat bran, wheat bran, and rice bran elevated the crude protein content to 5–10% in the pasta. Total and insoluble dietary fiber fractions were more in the pasta from Sree Arun (6–17 and 5–14%, respectively) than those from Sree Kanaka (5.25–15 and 3.7–11%, respectively) with the highest values in the wheat bran-fortified pastas. All the fiber-fortified pastas (10 and 20% level of fortification) had slow and progressive starch digestibility over 2 h compared to the control pastas. While approximately 70% of the total starch was rapidly digestible for the control pastas from both the varieties, this was drastically reduced to 45–54% in the test pasta from V1 and 37–50% in V2. Accordingly, the retention of resistant starch (RS; undigested starch after 2 h) in the control pastas was only 14–17%, while it was 38–49% in the test pastas from V1 and 39–55% from V2, with higher RS in the 20% fortified pastas. Texture profile analysis showed that the firmness (N) and toughness (Ns) increased with increase in the fortification level of fiber sources. The progressive starch digestibility coupled with high-resistant starch after 2 h indicated the potential of fiber-fortified sweet potato pasta as an ideal food for the diabetic and obese people.     

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.     

Chemical,biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

α‐Galactoside‐free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Emir flour or with 100 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α‐galactoside‐free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B₁, vitamin B₂ and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α‐galactoside‐free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α‐galactoside‐free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry     

Development of gluten-free fresh egg pasta analogues containing buckwheat

To improve the use of common buckwheat (Fagopyrum esculentum), characterized by interesting nutritional properties, it could be used in pasta formulations. In particular, as buckwheat is devoid of the gluten-forming proteins, it might be an ingredient for celiac patient food. The aim of this study was to develop both fresh egg pastas integrated with buckwheat and fresh egg pasta analogues classifiable as gluten-free, based on buckwheat and rice flours. Matter loss in the cooking water and weight increase during cooking of buckwheat pasta were higher than those of a reference sample made of common wheat flour. As buckwheat integration increased, sample break strain was significantly lower, as a result of the progressive reduction in gluten content. In the production of gluten-free pasta analogues, wheat flour was substituted with rice flour, precooked rice flour or pregelatinized rice starch. Since samples containing precooked rice flour gave the best results, in terms of workability, break strain and weight increase during cooking, they were also produced on an industrial scale. Industrial gluten-free fresh egg pasta analogues were tougher and less deformable in comparison with the laboratory-produced samples. These results were determined by the presence of the double thermal pasteurisation treatment, which allows to obtain a better structure of the product, showing also a lower matter loss during cooking.     

Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta

The objective of this study was to evaluate the effect of β‐glucan‐rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina 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.     

Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products

Resistant starch (RS) included in pasta can have auspicious health benefits and functional properties. The resistance of starch, however, can be greatly influenced by the applied food preparation process. The aim of the present study was to investigate the effects of two different resistant starches on the digestibility of pasta and to predict the impact of the conventional pasta processing (extrusion under standard conditions, 120 bars, 40°C; drying in an air-drying room at 35–40°C and cooking until the optimum cooking time) on the quality of different resistant starch included in products by using an in vitro enzymatic hydrolysis method. Results showed that the applied, conventional pasta extrusion step had only a small effect on the liberated glucose level and did not influence the RS content significantly. The cooking in contrast caused an increased digestibility and the lost of resistance of all pasta products. The digestibility was significantly lower (p < 0.05) in the case of raw and dried samples compared to the cooked pastas. It can be concluded that the resistant starches used in the samples are heat sensitive and their properties change radically during the pasta preparation, mainly during cooking.     

Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas

Pejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% wheat flour (WF). In terms of the farinogram characteristics of the mixed flour, when compared with WF, there was an increase in values for water absorption, arrival and development times, as well as the tolerance index; on the other hand, there was a decrease in stability and departure times. In the cooking test for spaghetti and twist noodles, it was found that adding PF to the pasta did not significantly alter its characteristics of quality and texture.     

Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten‐free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box‐Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten‐free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten‐free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten‐sensitive individuals.     

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5–2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry     

Chemical composition,cooking quality,texture and consumer acceptance of pasta with Eruca vesicaria leaves

In this study, pasta with dried Eruca vesicaria leaves commonly known as Rocket salad and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, colour and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest dietary fibre content (5.30–9.50 g/100 g) and the lowest fat content (2.13–2.80 g/100 g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have good cooking quality with cooking loss ≤8%. The green colour and textural characteristics of pastas were stable during all period at 4 °C. Textural characteristics of pasta with rocket and spinach were similar. Pasta with 10% of rocket leaves has presented the highest overall acceptability score.     

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     

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content

This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L⁻¹ Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only.     

From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel--a pilot study.

A study was undertaken to investigate the effect of technological processing in pasta-making on the content of arsenic, cadmium, lead and nickel. Milling of durum wheat as well as further processing were carried out in a pilot plant. Commercial pasta samples purchased from the local market were also included for comparison. Furthermore, the effect of cooking was investigated to gain information on the actual content of the selected elements in the final ready-to-eat product. Analyte concentrations in whole grain, semolina, pasta and cooked pasta were determined by inductively coupled plasma-mass spectrometry. Milling reduced the element content in the order nickel > arsenic > cadmium > lead. In the experimental conditions of this study, slight contamination by atmospheric lead in milling/pasta-making and release of nickel during pasta-making were observed. These issues have evidently been effectively dealt with in industrial processing given that remarkably lower levels of lead and nickel were found in commercial pastas compared with the experimental samples. On the whole, commercial pasta samples showed low average levels of all the elements included in this study. Cooking caused a significant decrease of the element content in all pasta samples, with average losses of 50-60% on a dry weight basis.     

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.     

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 defatted almond flour on cooking,chemical and sensorial properties of gluten‐free fresh pasta

The aim of this work was to analyse the influence of defatted almond flour on soya bean‐based gluten‐free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The total protein content of samples varied from 30.4% to 41.0% (dry basis, db) in cooked pasta. The total phenols content of cooked samples varied between 1.66 and 2.99 mg ellagic acid equivalent/g, while the antioxidant activity (DPPH?) ranged between 19.1% and 41.9%. The sensory test showed no significant differences between the formulated pasta samples among brightness (3.20–3.27), surface appearance (1.14–1.20), hardness (2.14–2.36) and elasticity (1.56–1.71). Pasta developed is an innovative product that improves nutritional and functional properties of gluten‐free pasta compared to gluten‐free and traditional wheat flour pasta available on market.     

Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

The incorporation of fibres, whether insoluble or soluble, in durum wheat pasta negatively impacts desirable end‐use properties, especially if incorporated in significant amounts. Fibres can disrupt the starch–protein matrix of the dough during pasta preparation and can also often swell more readily with water than starch, competing with the starch for water during dough development. Similar degrees of substitution with different fibres gave markedly different impacts on firmness, stickiness, cooking loss and sensory attributes, suggesting that results obtained for one fibre cannot readily be generalized to other fibres. The in vitro starch digestibility of the pastas was significantly reduced when resistant starch, β‐glucan‐enriched flour, carboxymethyl cellulose or guar gum was incorporated but increased when pollard or inulin was added. In many instances, different sources of the same fibre gave dramatically different impacts on the properties of cooked durum wheat pasta. © 2014 Society of Chemical Industry     

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.