Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying

Mercier, Samuel; Villeneuve, Sébastien; Mondor, Martin; Marchais, Louis-Philippe Des

doi:10.1016/j.lwt.2010.11.032

Cited by 40 publications

(14 citation statements)

References 35 publications

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“…Among available techniques, scanning electron microscopy (SEM) should provide information on the microstructure of flaxseed‐enriched products and the effect of flaxseed enrichment level and processing conditions. For example, SEM has been used previously to evaluate the structure of dried pasta enriched with pea protein concentrate (Mercier and others ), the protein matrix of dried and cooked pasta supplemented with emulsifier and gum (Purnima and others ), and the texture of gluten‐free bread crumb (Demirkesen and others ). In the aforementioned studies, SEM provided information on the continuity of the gluten network, the state of the starch granules, the porosity, and the physical interactions between the added ingredient and the matrix of the cereal product.…”

Section: Research Perspectivesmentioning

confidence: 99%

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Mercier

Villeneuve

Moresoli

et al. 2014

Comp Rev Food Sci Food Safe

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The properties of cereals products, bread, pasta, muffins, cookies, cakes, and bars, enriched with flaxseed, were reviewed to highlight suitable processing conditions for the production of high-quality flaxseed-enriched products with the desired health attributes. The review highlights the contrasting effect of flaxseed enrichment on the mechanical and physical properties of cereal products according to product type, flaxseed enrichment level, and processing history. Flaxseed lipids remain stable for most processing and storage conditions, presumably due to the significant antioxidant properties of lignans, but information is lacking on the impact of home-handling, such as bread toasting, on lipid oxidation. Cereal products enriched with flaxseed generally exhibit similar or improved shelf life compared to equivalent products with no flaxseed enrichment, suggesting that flaxseed may limit starch retrogradation, maintain moisture content, and delay microbial growth. Sensory analysis shows lower organoleptic properties of most cereal products containing flaxseed, but similar consumer acceptance for cereal products without and with flaxseed enrichment up to 15% is reported in the literature. This review indicates the need to better understand the impact of flaxseed enrichment on product microstructure and to conduct an extensive assessment of the health effects of flaxseed-enriched products, since very few studies have focused on the quantification of the bioaccessibility, bioavailability, and activity of flaxseed bioactive compounds for a variety of processing conditions and product formulation.

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Section: Research Perspectivesmentioning

confidence: 99%

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Mercier

Villeneuve

Moresoli

et al. 2014

Comp Rev Food Sci Food Safe

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“…Accordingly, substantial efforts have been made towards the development of enriched pasta products. Ingredients considered for pasta enrichment include: protein concentrates and isolates (Alireza Sadeghi and Bhagya ; Mercier and others ); pea, bean, and oilseed flours (Wood ; Gallegos‐Infante and others ; Villeneuve and others ); dietary fibers (Brennan and Tudorica ; Aravind and others ; Vernaza and others ); microalgae (Zouari and others ; Fradique and others ); and fruit extracts (Pillai and others ). Enrichment aims to compensate for nutritional deficiencies, such as low lysine and threonine contents, or to provide additional sources of fiber, minerals, antioxidants, or bioactive components (Chillo and others ; Marti and Pagani ).…”

Section: Introductionmentioning

confidence: 99%

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Mercier

Moresoli

Mondor

et al. 2016

Comp Rev Food Sci Food Safe

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Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta-analysis was conducted to quantify the impact of enrichment and process specifications on the quality attributes of pasta. A literature search revealed 66 studies on enriched pasta. Process specifications and quality attributes, namely proximate composition, dough, drying, cooking, and mechanical properties, color, and sensory attributes, were extracted from the studies and compiled in a data set. Analysis of the data set revealed significant differences between pasta enriched with high-fiber ingredients and pasta enriched with pulse flour. High-fiber ingredients generally preserved the quality attributes of pasta more effectively than pulse flour. Comparisons based on the drying temperature showed that high drying temperatures generally improve the cooking properties of enriched pasta. Sensory evaluations indicated that enrichment levels below 10% generally do not affect consumer acceptance, but higher enrichment levels significantly decrease it. Pearson correlation coefficients showed that the gelatinization temperature and Farinograph properties are useful indicators of the mechanical properties and sensory attributes of pasta. The meta-analysis revealed the need to better understand the impact of the processing history of the enrichment ingredient on the quality attributes and the health benefits of enriched pasta.

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“…They determine the final product quality, including appearance (i.e. color, surface texture, specks) and cooking behavior (Feillet, Autran, & Icard-Vernière, 2000;Mercier, Villeneuve, Mondor, & Des Marchais, 2011). Traditionally, manufactured pasta is dried at low temperature (i.e.…”

Section: Introductionmentioning

confidence: 99%

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

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

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Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying

Cited by 40 publications

References 35 publications

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

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

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