Enrichment of pasta with different plant proteins

Kaur, Gurpreet; Sharma, Savita; Nagi, H. P. S.; Ranote, P. S.

doi:10.1007/s13197-011-0404-2

Cited by 78 publications

(68 citation statements)

References 9 publications

(6 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This could be due to decreased gluten content and discontinuity in the gluten network resulting in the faster moisture penetration into samples with lower protein content and therefore leading to decreased optimum cooking time. Higher-protein pasta is stronger and firmer in comparison with low-protein pasta (Aravind et al 2012;Kaur et al 2013). Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress.…”

Section: Resultsmentioning

confidence: 88%

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 88%

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.

View full text Add to dashboard Cite

show abstract

“…Incorporation of protein rich and high fiber material enhance the nutritional and functional quality of pasta (Chalamaiah et al 2011;Kaur et al 2011;Sudha and Leelavathi 2011). The defatted peanut meal if utilized for the food purpose may prove in solving the existing problem of protein calorie malnutrition (PEM).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ingredient levels for the development of peanut based fiber rich pasta

2012

View full text Add to dashboard Cite

Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m 3 however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.

show abstract

“…Furthermore, overall high expansion ratio lead to a weak on gluten network, seems to facilitate and faster penetration of water diffusion through the spaghetti matrix. All these facts lead to reduce the time that water needs to reach the pasta centre during the cooking process, which resulted in short cooking time [29], [30]. Results which derived from data revealed that, OCT had a direct proportion with BT and N. Wherever, by increase a BT from 40 to 115 ºC the OCT increases about 2, 2.34, and 2.67 min at 10, 25 and 50 rpm of N, respectively.…”

Section: Fig4 Effects Of Processing Variables On the Expansion Ratimentioning

confidence: 97%

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

El-Bialee¹,

Saad²,

Didamony³

et al. 2017

EJERS

View full text Add to dashboard Cite

Abstract-Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten-free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME  1.8675 (Er) + 0.8037  0.0608 (OCT)

show abstract

Enrichment of pasta with different plant proteins

Cited by 78 publications

References 9 publications

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

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

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

Contact Info

Product

Resources

About