Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins

Zorzi, Mariangela De; Curioni, Andrea; Simonato, Barbara; Giannattasio, Matteo; Pasini, Gabriella

doi:10.1016/j.foodchem.2006.11.057

Cited by 66 publications

(59 citation statements)

References 25 publications

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“…This indicates that VHT.LM and PreC treatments induced a massive aggregation of proteins, through the formation of disulphide bonds and other covalent bonds as already demonstrated in durum wheat pasta dried at very high temperature. 21,23,38 Cooking led to a massive loss of SDS solubility in LT and LYO pasta (by 48% and 58%, respectively), indicating In faba bean pasta (Figure 5c and d), similar changes could be observed. However, compared to split pea pasta, faba bean proteins presented a higher SDS solubility in LT, LYO and VHT.LM pasta.…”

Section: Protein Size Distribution In Dry and Cooked Spaghettimentioning

confidence: 55%

“…19 Besides the change in pasta formulation, the modification of process parameters can also be a way to change pasta structure and enhance or deteriorate its nutritional properties. 20 For example, the application of a very high temperature (VHT) during drying of durum wheat pasta was shown to induce the formation of a strong protein network [21][22][23][24] leading to a decrease in the in vitro digestibility of starch. 25 But on the other side, it was also shown to reduce the digestibility of proteins and increase their potential allergenicity.…”

Section: Introductionmentioning

confidence: 99%

“…25 But on the other side, it was also shown to reduce the digestibility of proteins and increase their potential allergenicity. 21,23 The impact of technological treatments on pasta structure and consequences on its nutritional properties have not been investigated on legume-fortified pasta yet. The objective of this study was therefore to determine the impact of high level of legume flour addition combined to the use of drying and precooking treatments on pasta structure, and the repercussions on the in vitro starch digestibility.…”

Section: Introductionmentioning

confidence: 99%

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Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

Petitot

Micard

2010

Food Biophysics

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The low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of its starch digestibility. However, the combining effect of using different technological treatments and different raw materials on pasta structure and consequences on its starch digestibility pasta are still unknown. The objective of this work was therefore to determine the impact of different technological treatments on the structure and the in vitro starch digestibility (i.e. rapidly available glucose value) of legume-fortified pasta. Legume-fortified pasta was prepared from 65% of durum wheat semolina and 35% of split pea or faba bean flour. Four different technological treatments were applied: drying at low temperature of 55°C (LT), drying with the application of a very high temperature of 90°C at low moisture content (VHT.LM), lyophilisation, and precooking followed by LT drying. Legume-fortified pasta dried at LT served as a reference. Lyophilisation induced a higher starch digestibility that could be attributed to the high porosity of pasta and the weakness of its protein network. In contrast, VHT.LM drying and precooking treatment led to a lower in vitro starch digestibility, probably as a result of the strengthening of the protein network at a macromolecular level, protecting starch from enzymatic attack.

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Section: Protein Size Distribution In Dry and Cooked Spaghettimentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

Petitot

Micard

2010

Food Biophysics

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“…De Zorzi et al [32] examined the effect of pasta drying temperature on wheat allergen potency. The results indicated that drying pasta at different temperatures (20-110°C, as used industrially) did not result in a hypoallergenic pasta product, as determined by Western blot and dot blot, even at the highest temperatures.…”

Section: Wheatmentioning

confidence: 99%

Thermal and Nonthermal Methods for Food Allergen Control

2011

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The incidence of food allergy has been increasing over the years, leading to a demand for methods aimed to reduce allergens from food products. The study of food processing on allergen reactivity has largely focused on thermal treatments; however, novel food processing techniques, such as a variety of nonthermal methods, are being explored to potentially create hypoallergenic products. Nonthermal methods are oftentimes advantageous, as they have the ability to retain organoleptic properties, such as nutrient content and flavor, that are frequently altered during thermal processing. Those afflicted with food allergy are typically required to completely eliminate problem foods from their diet, yet potential processing methods may allow consumption of those condemned foods by offering products with reduced allergen potency. This review highlights the efficacy of postharvest thermal and nonthermal treatments of foods in their ability to alter food allergen reactivity.

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“…However, with the development of other materials, particularly PET (polyethylene terephthalate) materials, wood was gradually replaced. The most difficult and expensive stage in the manufacture of pasta products is the drying process (Dalbon et al 1996;De Zorui et al 2007;Pollini 1996). The drying of egg pasta is a preservation process and can be considered a critical control point.…”

Section: Introductionmentioning

confidence: 99%

Hygienic acceptance of wood in food industry

et al. 2011

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Food is physically manipulated by other materials during production processes, and therefore, food quality and safety are vital in processes where foods are in contact with various materials. Wooden frames were used for centuries for dried egg pasta trays; however, with the development of different materials, wood was slowly abandoned and replaced by plastic. Nevertheless, there are some hygienic considerations concerning plastic frames in the dried egg pasta making industry. In this study, plastic and wooden trays were analysed by swabbing (n = 210) and evaluated in regard to total number of aerobic counts (TAC), Enterobacteriaceae, Escherichia coli, moulds, yeasts and Staphylococcus aureus using dry medium plates. The aims of the research were to (1) evaluate the total number of microorganisms on wood and plastic material used for pasta trays and (2) make a hygienic evaluation of analysed materials for application in the pasta industry. The research was aimed to answer the question, 'Does the tray material and/or location of the swab sample influence the colony forming unit (CFU)/ 20 cm 2 ?' Results showed a statistical difference in CFU/20 cm 2 for all bacterial determinations, except for E. coli which was not detected in swabs taken from wooden or plastic trays. This hygiene evaluation study supported the conclusion that the use of wood is appropriate in the food industry from a hygienic and technological point of view.

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Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins

Cited by 66 publications

References 25 publications

Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

Thermal and Nonthermal Methods for Food Allergen Control

Hygienic acceptance of wood in food industry

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