Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Rachman, Adetiya; Brennan, Margaret A.; Morton, James D.; Brennan, Charles S.

doi:10.3390/foods9050589

Cited by 18 publications

(9 citation statements)

References 36 publications

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“…On the other hand, as the protein contents of the bread samples increased, in vitro protein digestibility values were also increased ( Table 3 ). In agreement with this observation, it was found that [ 68 ] egg white protein and soy protein isolate addition improved the protein digestibility of gluten-free pasta based on banana flour.…”

Section: Resultssupporting

confidence: 70%

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Kahraman

Harsa

Casiraghi

et al. 2022

Foods

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The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

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Section: Resultssupporting

confidence: 70%

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Kahraman

Harsa

Casiraghi

et al. 2022

Foods

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show abstract

“…An elemental analyser (Model Vario Max CN, Hanau, Germany) with Callidus software (EuroVector SpA, Milan, Italy) was used to determine crude protein in the samples according to the Dumas method (Rachman et al ., 2020). The crude proteins were expressed as g/100g of fresh weight.…”

Section: Methodsmentioning

confidence: 99%

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

Huang

Kasapis

et al. 2021

Int J of Food Sci Tech

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This study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder‐enriched oat‐wheat bread compared to plain wheat bread, oat‐wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre, firmness and moisture content of oat‐wheat bread compared to wheat bread, while contributed to a minor reduction in bread volume and dough extensibility due to gluten dilution. The oat‐wheat bread was found to have the lowest predicted glycaemic response, but 5%, 10% and 15% red pitaya powder formulated oat‐wheat bread showed a significantly lower glycaemic response than plain wheat bread as well as red pitaya powder.

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“…SPI is a complex mixture of proteins, mostly globulins with numerous applications in meat analogues products [ 10 ], gluten-free foods, and cereal-based products [ 11 ]. SPI addition can improve the nutritional qualities, digestibility properties, and other characteristics of banana pasta [ 12 ] and rice dough [ 13 ]. At present, there is no report about the effect of SPI on the quality of flat rice noodles.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Cao

Liu

Zhu

et al. 2021

Foods

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To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

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Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Cited by 18 publications

References 36 publications

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

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