Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

This study evaluated the influence of the incorporation of salmon (Oncorhynchus tschawytscha) fish powder (SFP) into pasta production and the effect on pasta physicochemical attributes. Four replacement levels were tested (5%, 10%, 15% and 20%) together with a control pasta (100% semolina). The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index and colour and textural properties (firmness and extensibility) were analysed. The results demonstrated that pasta with SFP had increased protein (12.88–23.40%), lipid (0.46–7.20%), ash (0.39–0.57%) and energy (122.26–161.08 kcal) contents (P < 0.05), increased cooking time (6.30–8.30 min) and cooking loss (4.28–8.02%) compared with semolina control pasta. However, all pasta samples were in the acceptable range (8 g/100 g) for cooking loss. The addition of SFP resulted in significantly decreased swelling index (2.29–1.95), water absorption (105.46–81.62%) and firmness (3.13–1.16 N) (P < 0.05) whilst increasing resistance to uniaxial extension of pasta. Colour parameters indicated comparable brightness between the samples and higher redness values for enriched pasta. Thus, pasta fortified with SFP has the potential to be a technological alternative for the food industry to provide protein-enriched pasta.     

Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid Chromatography

A technique utilizing high performance liquid chromatography (HPLC) was developed to determine the kinetics of riboflavin losses in enriched macaroni as a function of temperature, water activity and light. Riboflavin and lumichrome were extracted from macaroni and assayed by reverse-phase HPLC with fluorescence detection. Riboflavin degradation and lumichrome production in macaroni occurred in two phases, a rapid initial phase followed by a slower phase. Photodegradation of riboflavin appears to follow first-order reaction kinetics. Under the experimental conditions used, more than 50% of the riboflavin content of macaroni was lost within one day. Light intensity was the rate determining factor for riboflavin loss and lumichrome production. The riboflavin level decreased with increased temperature in the second phase of breakdown.     

A study on degradation kinetics of riboflavin in green gram whole (Vigna radiata L.)

The kinetics of riboflavin degradation in green gram whole (Vigna radiata L.), as well as in pure riboflavin solutions, at initial concentrations present in green gram were studied over a temperature range of 50–120 °C (steady state temperature process). Riboflavin degradation followed first order kinetics, where the rate constant increased with an increase in the temperature. The temperature-dependence of degradation was adequately modelled by the Arrhenius equation. The degradation kinetics of riboflavin, in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient `Eco-cooker', were also studied (unsteady state heating process). A mathematical model, to predict the losses of riboflavin from the time–temperature data of the unsteady state heating/cooking process, has been developed using the steady state kinetic parameters obtained. The results indicate riboflavin degradation of a similar magnitude in all three modes of cooking used in the study.     

Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions

The stability of thiamin and riboflavin in enriched pasta humidified to different water activities was measured at 25, 35, 45, and 55°C for periods of up to 1 yr. Riboflavin was shown to be extremely stable (dark reaction) whereas thiamin losses were significant. Thiamin loss increased with temperature (Q₁₀ of 4.5) and water activity. Predictions of thiamin loss for a square wave temperature fluctuation using steady state data were compared to actual losses found in storage for pasta held at equal alternating times at 25/45 and 25/55°C. The Hicks-Schwimmer-Labuza model provided an adequate method for predicting both the amount of loss and the effective temperature from steady state data.     

Influence of milk fat, milk solids, and light intensity on the light stability of vitamin A and riboflavin in lowfat milk

Retinyl palmitate and riboflavin were quantified in milk samples exposed to fluorescent light. Effects of compositional factors were determined by comparing rates of loss of riboflavin and vitamin A in milks with different amounts of milk fat and milk solids. Upon exposure to fluorescent light, rates of vitamin A and riboflavin loss were lower in whole milk than in skim milk. Riboflavin degraded more slowly in skim milk with 1% added nonfat dry milk than in skim milk with no added solids. No additional protective effect for riboflavin was found when added solids were increased from 1 to 3%. Compared with milk with no added solids, 1% added nonfat dry milk did not increased protection for vitamin A, but a protective effect was noted when the skim milk was fortified with 3% nonfat dry milk. Increasing light intensity increased the rates of loss of both vitamins, and riboflavin was lost at a greater rate.     

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.     

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical,biological and sensory evaluation

Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B₂ (145%), vitamin C (from negligible amounts to 14 mg/100 g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingredients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B₁, B₂, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties.     

Fructans,water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

The aim of this study was to determine wheat constituents in bread and pasta that might result in intestinal gas production. Fructans, water‐soluble arabinoxylans, arabinogalactan proteins and fermentable sugars were followed in bread and pasta made with ancient (Khorasan wheat; emmer) and modern wheats (common wheat; durum). After fermentation for 180 min, 80% of fructans were eliminated and higher levels of fructose than glucose accumulated in bread dough supplemented with sucrose. Whole‐grain Khorasan wheat and emmer flours inhibited yeast fermentative activity. Half of fructans, arabinogalactan proteins and sugars were washed out in cooking water for pasta. Water‐soluble wheat arabinoxylans increased in bread and cooked pasta. With very low levels (0.3–0.8%, dry basis), fructans in cooked pasta and, in particular, long‐fermentation bread prepared with modern or ancient wheat would unlikely act as major gas‐forming triggers of gastrointestinal discomfort associated with noncoeliac gluten sensitivity.     

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

The objective of this research was to study the effect of the addition of common bean flour to semolina on the cooking quality and total phenolic content of pasta. Pasta was obtained at three temperatures (60, 70 and 80 °C) and two levels of added common bean flour (15% and 30%); plain pasta (100% semolina) was used as control. Moisture, optimal cooking time, cooking loss, water absorption capacity, colour change, firmness and total phenolic and furosine contents were measured. The cooking time and water absorption were diminished in spaghetti pasta with added common bean flour; cooking loss increased and firmness decreased as a function of the bean flour percentage. A linear relationship between colour change and common bean flour content in pasta was found. Increases of furosine and phenolic contents in pasta with the addition of bean flour were observed.     

Effects of Different Drying Conditions on Water Absorption and Gelatinization Properties of Pasta

Three flat pasta types dried by low temperature (LT), high temperature (HT), and very high temperature (VHT) drying profiles were analyzed. The starch properties of these pastas, cooked at different temperatures for different times, were investigated. The starch properties were examined by observing starch swelling with a scanning electron microscope (SEM), identifying the phase difference with an ultrasonic device, and determining the water absorption and gelatinization rate with the BAP method and X-ray diffraction. The SEM images revealed expanded and gelatinized starch granules during cooking pasta and increased with drying temperature. The water absorption of pasta increased with cooking temperatures and times, and the trend was LT > HT > VHT-dried pasta. The gelatinization rate of pasta increased with cooking time and temperature. The X-ray diffractograms of pasta cooked less than 12 min showed typical A-type X-ray diffraction patterns, while in pasta cooked for 12 min, V-type diffraction was observed. Uncooked pasta showed an enhanced peak at about 2θ?=?20°, which indicated the generation of high levels of amylose–lipid complexes. The present study found that these changes occurred during drying and may affect pasta starch characteristics.     

The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti

The effect of cooking water on both textural and cooking properties of spaghetti was investigated for spaghetti samples, which differ in protein content. The samples were analysed after cooking in deionised, laboratory tap water, deionised water with 2.5% salt and deionised water with 5.0% salt. Brands A, B, and C were usual durum wheat spaghetti and brand D was spaghetti enriched with bran. Regardless of the cooking water used, brand D had higher hardness and lower adhesiveness than other spaghetti samples and required longer cooking time to achieve optimum cooking. It was found that samples cooked deionised water had lower hardness and adhesiveness values as compared to samples cooked in salty water. It can be concluded that a certain amount of salt in the cooking water improves textural characteristics of cooked pasta.     

Optimising process for making pasta from maize in admixture with durum wheat

Processing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66:33 w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with low lipid content and very fine granulometry produced pasta with good colour characteristics and high cooking quality (with especially good surface conditions). The use of white maize varieties was preferred; they produced pasta which, after heat treatment, had colour indices close to those of durum wheat pasta. Extrusion conditions affected the colour characteristics and cooking quality of the pasta. The cooking qualities of macaroni products were better than those of spaghetti. In all cases, heat treatment (90°C for 2 h) improved the cooking quality of the pasta: it reduced cooking losses but did not alter the surface condition and viscoelasticity index.     

Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk

ABSTRACT: Soymilks with or without added riboflavin in serum bottles were stored under light or in dark at 20 °C. The headspace oxygen and volatile compounds were determined by gas chromatography. Riboflavin had significant effects on the headspace oxygen depletion and volatile compounds formation in soymilk under light ( P < 0.05). Riboflavin did not have significant effects on the formation of volatile compounds and the depletion of headspace oxygen in dark ( P > 0.05). The volatile compounds increased under light, but not in dark as the added riboflavin increased. Storage temperature at 4 °C or 20 °C did not have significant difference in the effect of riboflavin on the headspace oxygen depletion in soymilk under light. Hexanal, an important beany flavor compound, was identified as the major volatile compound in the riboflavin photosensitized soymilk. Singlet oxygen oxidation was involved in the formation of volatile compounds in soymilk under light. Hexanal could be formed by singlet oxygen oxidation. Ascorbic acid, a quencher for singlet oxygen and the excited triplet sensitizer, significantly inhibited the formation of hexanal and total volatiles in soymilk under light.     

Effect of dry fractionated hybrid protein ingredients on the structural,textural, thermal and sensory properties of gluten-free oat and faba pasta

Protein-enriched gluten-free pasta was prepared from oat starch-rich endosperm (SRE), which was substituted with different proportions of oat protein concentrate (OPC) and/or faba protein concentrate (FPC) fractions in order to obtain a similar protein content (18% and 35%). Accordingly, the health claims ‘source of protein’ and ‘high protein’ were achieved. Pasta with OPC and FPC had lower optimal cooking time (8 and 6.3 min), cooking loss (6% and 10.2% dm) and water absorption (152% and 147%) than control SRE pasta (9.3 min; 12.3% dm and 185%). Addition of protein concentrates produced an increase in hardness and chewiness of spaghetti. The glycaemic index of pasta was lowered by the addition of protein ingredients, the lowest value being achieved with FPC. In vitro protein digestibility of pasta increased up to 3.5% for OPC and up to 7.1% in case of FPC addition. The most protein-digestible pasta was that with FPC addition to reach 35% protein content.     

Studies on the combined effect of gamma radiation and cooking on the nutritional value of fish

The effect of irradiation (0·6 Mrad), cooking and a combination of both treatments has been measured on the protein nutritive value and on the B-complex vitamins, nicotinic acid, riboflavin and thiamine in cod fish fillets. Microbiological assay methods were used throughout. Protein nutritive value was unaffected by irradiation, whereas cooking caused a 9% loss; this loss was not increased by prior irradiation treatment. Irradiation did not affect nicotinic acid and a 4% loss caused by cooking was again not increased by a combination of treatments. Riboflavin was reduced 6% by radiation, 9% by cooking, and 16% after both treatments, whilst for thiamine the losses were 47% by radiation, 10 % by cooking and 54% by combined treatment. It was concluded that irradiation followed by cooking produced a total loss which was the sum of the losses produced by each treatment. The importance of loss of nutrients in fish due to radiation processing is discussed.     

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.     

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour

BACKGROUND: Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy‐Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. RESULTS: Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. CONCLUSION: Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age. Copyright © 2010 Society of Chemical Industry     

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using ¹H MRI in real-time with a temporal resolution of 45 s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress.     

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.     

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.