Development and quality evaluation of gluten-free pasta with grape peels and whey powders

Ungureanu-Iuga, Mădălina; Dimian, Mihai; Mironeasa, Silvia

doi:10.1016/j.lwt.2020.109714

Cited by 46 publications

(38 citation statements)

References 49 publications

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“…For dough cohesiveness (Co) determination, a texture analysis was performed by using a Perten TVT-6700 texturometer (Perten Instruments, Hägersten, Sweden). A double compression was applied to dough balls of 50 g weight, at 50% height, a speed of 5.0 mm/s and a trigger force of 20 g [ 62 ].…”

Section: Methodsmentioning

confidence: 99%

“…Pasta fracturability as the maximum force F (g) required to break a dry pasta piece was determined with a Perten TVT-6700 texturometer (Perten Instruments, Sweden). An aluminum break rig set adjusted to 13 mm width was used, the test speed being set to 3 mm/s and the trigger force to 50 g [ 62 ].…”

Section: Methodsmentioning

confidence: 99%

“…Pasta chewiness Ch (J) was determined by double cycle compression on one piece of pasta by using a Perten TVT-6700 device (Perten Instruments, Sweden) equipped with a 35 mm cylinder probe, at 50% of the sample height, a test speed of 5.0 mm/s and a trigger force of 20 g [ 62 ].…”

Section: Methodsmentioning

confidence: 99%

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Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

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Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

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“…The cooking quality of the pasta is strongly influenced by the wheat content, where the absence of gluten in the pasta can cause technological and quality problems in the final product, this problem can be minimized by using an adequate proportion of protein, (Ungureanu-Iuga et al, 2020) as well as include in hydrocolloid formulations such as starch used in the food industry for their very important viscoelastic properties, which could also be used to mimic the properties of gluten and form an elastic and firm texture of the paste (Larrosa et al, 2013). In this sense, studying the technological functions of raw materials and technological processes are a necessity for pulp production at an industrial level.…”

Section: Introductionmentioning

confidence: 99%

Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

Vargas

González

Loaiza

2021

CyTA - Journal of Food

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This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60-75%), cassava starch (1.5-5.0%) and water (25-40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a paste with the highest percentage of protein, the response surface methodology (MSR) with Box-Behnken was used. In addition, the effect of the composition on textural, rheological, and sensory properties was evaluated. Among the most outstanding results, the R 2 value indicates that the predictive model explains the 76.33% protein variability. The optimal conditions for quinoa flour, cassava flour, and water were 60%, 1.5%, and 35.28%, respectively. It was shown that the quinoa flour content affects the rheological properties, storage modulus, G', is greater than the loss modulus, G'', in agreement with the maximum breaking force obtained in pasta, indicating behavior more elastic than viscous with good bonding characteristics and dense internal structure. Finally, the application of the experimental design permitted finding the pasta's optimal composition and analyzing the sensory profile by verifying all its attributes; the results obtained indicated that it is possible to prepare a gluten-free pasta with acceptable texture, flavor, and color for the consumer. Estudio de Optimización de una Pasta Extruida con Harina de Quinua (Chenopodium quinoa Willd) RESUMENEste estudio se centró en la obtención de una pasta óptima tipo espagueti a partir de harina de quinua (60-75%), almidón de yuca (1.5 -5.0%) y agua (25-40%) como factores variables y como factor fijo clara de huevo (9%). Con el fin de obtener una pasta con el mayor porcentaje de proteína se utilizó la metodología de superficie de respuesta (MSR) con Box-Behnken. Se evaluó, además, el efecto de la composición sobre las propiedades texturales, reológicas y sensoriales. Entre los resultados más destacados, el valor R 2 indica que el modelo predictivo explica el 76.33% la variabilidad de la proteína. Las condiciones óptimas para la harina de quinua, alimón de yuca y agua fueron de 60%, 1.5% y 35.28% respectivamente. Se demostró que el contenido de harina de quinua afecta las propiedades reológicas, módulo de almacenamiento, G', es mayor que el módulo de pérdida, G'', de acuerdo con la fuerza máxima de rotura obtenida en la pasta, indicando un comportamiento más elástico que viscoso con buenas características de unión y estructura interna densa. Finalmente, la aplicación del diseño experimental permitió encontrar la composición óptima de la pasta y analizar el perfil sensorial verificando todos sus atributos; los resultados obtenidos indicaron que es posible preparar una pasta sin gluten con textura, sabor y color aceptables para el consumidor.

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“…In these individuals, the ingestion of gluten-containing products led to the inflammation as well as mucosal damage of the small intestine. Owing to this, the only successful treatment for such patients is strict adherence to gluten-free foods and this had led to the production of gluten-free (GF) products from crops such as chickpea ( Santos et al., 2020 ), plantain flour ( Gutiérrez, 2018 ), pseudo cereal grain ( Martínez-Villaluenga et al., 2020 ) and finally from grape peel and whey powder ( Ungureanu-Iuga et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

Olawoye

Gbadamosi

Otemuyiwa

et al. 2020

Heliyon

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This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface methodology (RSM) and artificial neural network (ANN). The in-vitro starch digestibility of the formulated cookies exhibited a monophasic starch digestogram. Increase in resistant starch, and a decrease in the predicted GI of the cookies, was associated with low temperature and high baking time. The use of RSM and ANN modelling techniques accurately predict the RS, pGI and GL (coefficient of determinant, R 2 > 0.93 and root mean square of error = 0.43–0.62) of the gluten-free cookies. The optimal condition for the production of cookies with high RS, low pGI and GL were baking temperature of 158 °C and baking time of 20 min with predicted RS value of 19.61 g/100g of dry starch, pGI value of 56.98 and GL value 52.64.

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Development and quality evaluation of gluten-free pasta with grape peels and whey powders

Cited by 46 publications

References 49 publications

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

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