Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

Surasani, Vijay Kumar Reddy; Singh, Arashdeep; Gupta, Antima; Sharma, Savita

doi:10.1016/j.lwt.2019.05.014

Cited by 57 publications

(71 citation statements)

References 34 publications

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“…In addition, the amylose present in the formulations is subjected to a conformational order of spiral to helix, making them thermally stable and insoluble; consequently, the amount of carbohydrates present in the formulations decreases [33]. Additionally, no difference (p > 0:05) was observed in the lipid content; nevertheless, a decrease in the formulations (F1, F2, and F3) can be attributed to the presence of polar side chains in the fatty acids of the quinoa flour [34]. Additionally, the extrusion process caused the degradation of lipids due to the temperature and screw speed.…”

Section: Resultsmentioning

confidence: 98%

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Torres

Lema

Loaiza

2021

International Journal of Food Science

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Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content ( p < 0.05 ) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L ∗ , a ∗ , and b ∗ increased with the increase in quinoa flour, and significant differences for b ∗ ( p < 0.05 ) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.

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Section: Resultsmentioning

confidence: 98%

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Torres

Lema

Loaiza

2021

International Journal of Food Science

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“…The cooking quality of pasta (10 g) was analyzed for its optimum cooking time (sec), water absorption (%), volume expansion (ml/g), and cooking loss (%) as per the method described by Kaur et al., (2012) and Surasani et al., (2019).…”

Section: Methodsmentioning

confidence: 99%

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Sharma

Singh

et al. 2021

J Food Process Preserv

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Globally, more than 2 billion people suffer from one or more micronutrient affliction (Bailey et al., 2015). Lack of nutritional knowledge and consumption of unbalanced or processed diets are some of the contributors for the same. Particularly in developing nations, there is co-existence of multiple micronutrient deficiencies also known as "hidden hunger". Prolonged existence of these deficiencies can lead to impaired physical and defected cognitive growth, which ultimately affects the nation's development. In order to exterminate these conditions, numerous interventions were envisioned: short-term supplementation, moderate-term fortification, and long-term dietary diversification (Nair et al., 2015). Higher success rates were experienced in controlling specific clinical forms of micronutrient deficiencies such as pellagra, beriberi, rickets, goiter etc., through effective supplementation and fortification programs. Similarly, prevalence of iron-deficient anemia and Bitot spots (due to vitamin A deficiency) has been reduced but their subclinical forms are still more than 50% and 40%, respectively (Laxmaiah et al., 2012). Therefore, there is still a need for an effective and comprehensive approach which can address the abovementioned problems. One such strategy or approach which is the combination of all three interventions, supplementation, and fortification (based on natural sources) and offers dietary diversification is enrichment. Enrichment has been defined by CODEX Alimentarius as the practice of addition of one or more nutrients to the food (whether normally contained or not contained) in order to prevent or control demonstrated deficiency in population or specific group of population.Choice of suitable food vehicle, food-based micronutrient-rich sources, their interaction, acceptability, and economic feasibility are

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“…They found that these isolates significantly increased the protein content of pasta and altered the cooking characteristics of the product. An increase in the content of protein isolates extended the optimum cooking time from 6.5 to 8.5 min and increased the water uptake ratio, volume expansion ratio, and cooking loss [66]. Moreover, Singh et al [67] reported that protein isolates from pangas decreased the firmness and toughness of pasta when the concentration of this additive did not exceed 7.5%.…”

Section: Enrichment Of Pasta With Animal Raw Materialsmentioning

confidence: 99%

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Dziki

2021

Processes

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

Cited by 57 publications

References 34 publications

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

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