Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Bolarinwa, Islamiyat Folashade; Oyesiji, Oyewole Oluwaseun

doi:10.1016/j.heliyon.2021.e06052

Cited by 35 publications

(18 citation statements)

References 27 publications

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“…These flours have economic potential for both developing and developed countries and make a substantial nutritional contribution [ 19 ]. Common plant-based flours that have been used for the production of wheat flour-based products in different parts of the world include different legumes/pulses [ 29 , 30 , 31 , 32 , 33 ], different cereal crops [ 34 , 35 , 36 , 37 ] and some roots and tuber crops [ 38 , 39 , 40 , 41 ].…”

Section: Flourmentioning

confidence: 99%

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Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Olakanmi

Jayas

Paliwal

2022

Foods

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Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread.

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Section: Flourmentioning

confidence: 99%

“…Soybean ( Glycine max ) has high lysine content and this makes it an ideal crop to improve the essential amino acids profile when blended with cereal crops. It has been used to produce bread [ 51 ], noodles [ 52 ] and pasta [ 33 ].…”

Section: Flourmentioning

confidence: 99%

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Olakanmi

Jayas

Paliwal

2022

Foods

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“…Regarding health aspects, medical studies have shown that the consumption of lentils has benefits on cardiovascular diseases and cancer prevention [18], but also has implications in promoting slow and moderate postprandial blood glucose increase [19,20]. Soybean is boasted as having a significant amount of high-quality protein (38-55%), essential amino acids, lipids (20%), and carbohydrates (27%) [21][22][23]. The phytochemicals present in soybean are of great interest for health because studies have shown that they lower the amount of cholesterol, have an anticarcinogenic capacity, and contribute to bone health [24].…”

Section: Introductionmentioning

confidence: 99%

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

et al. 2021

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Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.

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“…Previous studies reported a similar decrease in hardness, particularly in pasta fortified with soybean, rice and tapioca flour. 64 This decrease is often associated with a weakening of the structure, which modifies the gluten-starch matrix due to the incorporation of plant powders. Texture cohesiveness indicates the ability of samples to hold together upon cooking and the ability to stick to itself, 65 while the springiness profile measures the degree of recovery after pasta compression.…”

Section: Tpa Of Pastamentioning

confidence: 99%

Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta

2022

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BACKGROUND: Developing functional foods by utilizing plants can often lead to compromised sensory properties. Thus this study investigates the combination of plants to produce synergistic effects and to incorporate these plant powders into a pasta formulation without affecting its sensory acceptance. Six common Brunei medicinal plants were evaluated for their in vitro antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (IC 50 ), ferric reducing antioxidant power (FRAP) assay and 2,2 0 -azino-bis(3-ethylbenziazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Aqueous extracts of Amaranthus tricolor, Breynia androgyna, Manihot esculenta, Polygonum minus, Apium graveolens and Coriandrum sativum were prepared.RESULTS: Breynia androgyna had the highest FRAP value of 74.3 ± 5.33 mg g −1 ascorbic acid equivalents (AAE), with DPPH IC 50 antioxidant activity of 70.3 ± 3.14 ∼g mL −1 and ABTS scavenging activity of 44.0 ± 2.80 mg g −1 AAE. This correlates well with the total flavonoid, flavonol and phenolic content (50.5 mg g −1 gallic acid equivalents (GAE), 50.6 mg g −1 GAE and 24.3 mg g −1 GAE, respectively). Plant species powders were combined in pairs and evaluated for their synergistic antioxidant properties. With potential synergistic plant mixtures, fortification of these mixtures into functional food can be developed to improve its overall antioxidant capacity. Based on the synergistic IC 50 results of these mixtures, three fortified pastas were formulated by incorporating selected plant powder combinations of Amaranthus tricolor + P. minus, Apium graveolens + P. minus, and P. minus + B. androgyna into wheat pasta at 1:100 (w/w).CONCLUSION: Fortification of pasta with the plant powder blends resulted a significant increase in DPPH antioxidant activity, while successfully maintaining indistinguishable features from the control pasta, including minimal cooking loss, agreeable measure of cohesiveness, springiness and chewiness, with good overall sensory acceptability.

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Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Cited by 35 publications

References 27 publications

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Synergistic antioxidant activity of selected medicinal plants in Brunei Darussalam and its application in developing fortified pasta

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