Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti

Chillo, S.; Laverse, J.; Falcone, Pasquale Massimiliano; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2007.03.037

Cited by 70 publications

(58 citation statements)

References 11 publications

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“…This could be due to the fact that gum network formation occurred around starch granules which encapsulate them during cooking and restricting the excessive swelling and diffusion of amylose content. Chillo et al (2007) also observed decrease in gruel loss in spaghetti due to the addition of CMC. Shiau (2004) reported the similar reports that reduction in gruel loss in pasta containing gums.…”

Section: Gruel Lossmentioning

confidence: 67%

Optimization and functionality of millet supplemented pasta

2015

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Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

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Section: Gruel Lossmentioning

confidence: 67%

Optimization and functionality of millet supplemented pasta

2015

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“…Figure 1(d) also represented that stickiness significantly (p≤0.05) decreased with addition of CMC and barley flour. Chillo et al (2007) also reported lower stickiness in pasta prepared from amaranthus using CMC. Similarly, Huang et al (2001) reported that higher levels of xanthan gum and locust bean gum can be used to prepare non-gluten pasta with sensory properties and stickiness closest to wheat-based pasta.…”

Section: Effect Of Variables On Texturementioning

confidence: 88%

“…These effects may be due to water absorption property of CMC and soluble barley fibres (β-glucan), which makes less available water to diffuse. Chillo et al (2007) also observed that gruel loss in spaghetti was attributed to the binding property of CMC which slowed down the diffusion of amylose molecules from inner part to the surface. Significant (p≤0.05) negative effect was observed on gruel loss due to interaction between WPC and CMC.…”

Section: Effect Of Variables On Gruel Lossmentioning

confidence: 94%

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

et al. 2012

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Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p≤0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P≤0.05) and caused a significant (P≤0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g −1 pearl millet flour (PMF), WPC 12.27 g 100 g −1 PMF, CMC 3.45 g 100 g −1 PMF and water 27.6 mL 100 g −1 ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and β-glucan 0.33 g 100 g −1 pasta (db).

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“…This has lead to an increased the demand for glutenfree products such as pasta (Kowlessar, 1972;Schoenlechner, Drausinger, Ottenschlaeger, Jurackova, & Berghofer, 2010), which has encouraged extensive gluten-free food product research and development. Wang, Bhirud, Sosulski, and Tyler (1999) and Chillo et al (2010) tried different extruding techniques in gluten-free pasta manufacture; Huang, Knight, and Goad (2001), Singh, Raina, Bawa, and Saxena (2004) and Chillo, Laverse, Falcone, and Del Nobile (2007) studied the effect of starches and gums on the production of nongluten pasta; and Schoenlechner et al (2010) and Mastromatteo, Chillo, Iannetti, Civica, and Del Nobile (2011) evaluated the use of different nonconventional flours in the development of gluten-free pasta. However, more research is needed since nonconventional flours often do not have a similar quality as that of durum wheat semolina.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it has been reported that gluten-free products lack dietary fiber and other important nutriments such as certain vitamins and minerals (Hager, Axel, & Arendt, 2011). Therefore, it is very important to develop gluten-free foodstuffs with high nutritional quality ingredients (Calderón de la Barca, Rojas-Martínez, Islas-Rubio, & Cabrera-Chávez, 2010;Chillo et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

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(2015) Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties, CyTAJournal of Food, 13:2, 159-166, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014.929178 The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.Keywords: banana flour; firmness; water absorption; color; viscosity El objetivo de esta investigación fue determinar las propiedades fisicoquímicas, características de textura y aceptación de espagueti sin gluten elaborado con harinas de plátano verde, garbanzo y maíz. La luminosidad (L*) de los espaguetis sin gluten crudos no fue diferente al control, pero en espaguetis cocidos el valor de L* fue diferente. El diámetro de los espaguetis crudos (sin gluten y control) fueron similares, pero los espaguetis sin gluten cocidos presentaron diámetros inferiores que el control; sin embargo, algunas muestras presentaron valores de absorción de agua similares al control. Los espaguetis sin gluten presentaron mayor dureza, cohesividad y masticabilidad que el control, pero menor elasticidad. El pico de viscosidad máximo fue menor en los espaguetis sin gluten que el control. La aceptabilidad sensorial fue similar en los espaguetis sin gluten, pero fue significativamente menor que en el control. Es posible preparar pasta sin gluten de textura y sabor aceptable.

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Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti

Cited by 70 publications

References 11 publications

Optimization and functionality of millet supplemented pasta

Optimization and functionality of millet supplemented pasta

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

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