Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

Giménez, María Alejandra; González, Rolando J.; Wagner, Jorge R.; Torres, Roberto Luis; Lobo, Manuel; Sammán, Norma

doi:10.1016/j.foodchem.2012.08.068

Cited by 117 publications

(81 citation statements)

References 45 publications

(65 reference statements)

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“…On the contrary, SME decreased slightly with the increase of moisture content. Similar observations were reported in literature (Ryu and Ng, 2001;Wójtowicz and Mościcki, 2008;Giménez et al, 2013). This phenomenon is related to the lubrificant effect caused by high moisture, resulting in less friction and shearing stress inside the extruder, and, as a consequence, less transferred enegy (Duarte et al, 2009;Pérez et al, 2008).…”

Section: Resultssupporting

confidence: 89%

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Bouasla

Wójtowicz

Juśko

et al. 2017

Agricultural Engineering

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The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

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Section: Resultssupporting

confidence: 89%

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Bouasla

Wójtowicz

Juśko

et al. 2017

Agricultural Engineering

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“…They represent a source of energy, protein, folic acid, niacin, vitamin C, magnesium, potassium, iron and dietary fibre [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Tazrart

Zaïdi

Lamacchia

2015

Eur Food Res Technol

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This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50%) of broad bean flour (Vicia faba) on its nutritional and technological quality.Incorporation of the legume flour significantly increased protein, dietary fibre, and mineral contents of produced pasta (P<0.05). The mineral and protein dietary reference intake contributions (DRIs) were higher in enriched pasta considering an intake of 200g/day/person (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher the inhibitory threshold values for calcium (Ca) and iron (Fe) intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater percent protein digestibility as regard to the control.Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour.Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.

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“…Pasta is a good source of low glycaemic index (GI) carbohydrates, which is a result of the pasta compact nature arising from the extrusion process, and also from the formation of a tight network of gluten proteins, which entrap starch granules during the mixing and extrusion process (Gianibelli et al 2005;Petitot et al 2009;Bruneel et al 2010;Aravind et al 2012;Kuuku & Beta 2014). Gluten is very important in the formation and rheology of the dough, and it is the main determining factor of the pasta cooking quality (Sissons et al 2007;Giménez et al 2013). Nevertheless, pasta is not recognised as a balanced product due to the poor biological value of its proteins and the low content of dietary fibre.…”

mentioning

confidence: 99%

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Kosović¹,

Jukić²,

Jozinović³

et al. 2016

Czech J. Food Sci.

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Kosović I., Jukić M., Jozinović A., Ačkar Đ., Koceva Komlenić D. (2016): Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172.Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

Cited by 117 publications

References 45 publications

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

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