Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Abstract

(2016) Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta, CyTA -Journal of Food, 14:1, 101-108, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta Efecto de la fibra de avena β-glucano en polvo y el secado al vacío en la calidad de cocinado y propiedades físicas de la pasta Monika Piwińska*, Jarosław Wyrwisz, Marcin Kurek, and Agnieszka Wierzbicka Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta was dried at very high temperature and in a vacuum dryer. The cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement. Further tests were carried out to determine the color, hardness, adhesiveness, total dietary fiber (TDF), and β-glucan content in pasta. The results showed that vacuum-drying had a significant impact on the cooking quality and physical properties of pasta. Water uptake and swelling index were higher and the cooking loss was lower in vacuum-dried pasta than in pasta dried using very high temperature (VHT) technology. The swelling index, water uptake, and cooking loss were significantly higher in samples with oat β-glucan fiber powder compared to control. Pasta with oat powder was darker, softer, and less sticky than semolina pasta. Lightness of vacuum-dried samples was higher while redness was lower than in conventionally dried samples.Keywords: vacuum-drying; β-glucan; dietary fiber; pasta Se añadió fibra de avena β-glucano en polvo a la masa de pasta a niveles 40, 80, 120, 160 y 200 g/kg. La pasta se secó a altas temperaturas en un secador al vacío. Se evaluó la calidad de cocinado en base al cálculo del índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado. Se realizaron otras pruebas para determinar el color, la dureza, la adhesión, el total de fibra alimentaria y el contenido de β-glucano en la pasta. Los resultados mostraron que el secado al vacío tuvo un impacto significativo en la calidad del cocinado y las propiedades físicas de la pasta. La absorción de agua y el índice de hinchazón fueron mayores, aunque la pérdida de volumen en el cocinado fue menor en la pasta secada al vacío que con aquella secada con tecnología VHT. El índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado fueron significativamente elevados en muestras con fibra de avena β-glucano en polvo en comparación con las muestras control. La pasta con avena en polvo resultó ser más oscura, suave y menos pegajosa que la pasta con semolina. La ligereza de las muestras secadas al vacío fue mayor, mientras que el color rojizo fue menor que en las muestras secadas de manera convencional.

Microbial transglutaminase in noodle and pasta processing

“…For this reason, there is a water-cooling jacket in surrounding of extrusion cylinders in order to maintain interior temperature (45-50°C) of the extruder (Mariotti et al, 2011). Drying is considered as the last processing step for industrially producing pasta products with an extended shelf life This process at both relatively low (60-70°C for 10-15 h) and high (60-120°C for 2-10 h) temperatures reduces the RH of the unleavened pasta doughs from 32-35% to less than 12.5% (Cubadda et al, 2007;Piwińska et al, 2016).…”

“…Enrichment of noodles and pasta products with nutritive ingredients such as flour of legumes and pseudo-cereals, the bran and germ of grains, essential minerals, vitamins, antioxidant and natural pigments, flavors, antimicrobial agents and essential oils can considerably enhance the nutritional quality of these strategic products (Basman et al, 2006;Gulia et al, 2014;Elobeid et al, 2014;Li et al, 2014b;Bilgiçli and İbanoğlu, 2015;Piwińska et al, 2016;Sęczyk et al, 2016;Kazemi et al, 2017;Mridula et al, 2017;Shahsavani and Mostaghim, 2017). Fortification can be usually carried out by direct adding the functional constituents to the used flours or liquid and powdered seasonings.…”

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

“…Pasta produced from semolina durum or common wheat flour is one of the most popular cereal products and can be a suitable food matrix for fortification with functional ingredients. Many studies focus on the possibility of enriching pasta with high-fiber raw materials, including oat flour, β-glucan concentrates [ 25 , 26 , 27 , 28 , 29 , 30 , 31 ], legume components [ 32 ], or pomaces [ 33 , 34 ]. It should be noted that the addition of both insoluble and soluble fractions of dietary fiber can weaken the protein-starch matrix and has a negative effect on the cooking and textural qualities of pasta [ 17 , 34 , 35 ].…”

Effect of drying methods on the physical properties of durum wheat pasta

“…A previous study has indicated that drying conducted in vacuum-drier showed higher quality compared to pasta dried at a very high temperature (Piwińska, Wyrwisz, Kurek, & Wierzbicka, 2015). Furthermore, the aim of the present study was to evaluate the impact of various drying methods on the physical properties of durum wheat pasta.…”