Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

Palavecino, Pablo Martín; Ribotta, Pablo Daniel; León, Alberto E.; Bustos, Mariela Cecilia

doi:10.1002/jsfa.9310

Cited by 43 publications

(31 citation statements)

References 32 publications

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“…Sorghum has, in fact, high levels of a diverse array of beneficial bioactive components (e.g., polyphenols, especially flavonoids), and bioactive lipids (such as policosanols and phytosterols) [78][79][80]. Palavecino et al produced GF pasta with white and brown sorghum [41]. They compared the two sorghum-based formulations to GF pasta produced with rice, maize and soy flour.…”

Section: Composite Floursmentioning

confidence: 99%

“…Palavecino et al [41] GF pasta produced with black rice, chickpea, red lentil, sorghum, amaranth and quinoa…”

Section: Bioaccessibility Of Phenolic Compounds In Pastamentioning

confidence: 99%

“…Palavecino et al also studied bioaccessibility of the functional GF pasta they produced with two varieties of sorghum, and found that the white and brown sorghum pasta samples had 2.9-and 2.4-fold higher potentially bioaccessible polyphenol content than in cooked sample, respectively [41]. The antioxidant activity in sorghum pasta did not significantly vary after digestion, and it was approximately 36-48% in DIA samples.…”

Section: Tpc Flavonoids Lignans Stilbenesmentioning

confidence: 99%

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Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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Section: Composite Floursmentioning

confidence: 99%

“…Palavecino et al [41] GF pasta produced with black rice, chickpea, red lentil, sorghum, amaranth and quinoa…”

Section: Bioaccessibility Of Phenolic Compounds In Pastamentioning

confidence: 99%

Section: Tpc Flavonoids Lignans Stilbenesmentioning

confidence: 99%

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Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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“…A commercial RS source (Hi‐Maize 260) was used to enrich rice‐based gluten‐free pasta at different levels; the RS content in the raw dry pasta ranged between 4.1 g/100 g and 7.9 g/100 g, but no RS data were reported for the cooked product (Foschia, Beraldo, & Peressini, ). White and brown sorghum pasta showed DF content of 6.4 and 9.1 g/100 g, which was higher than commercial gluten‐free pasta of rice (3.1 g/100 g) and corn (3.4 g/100 g) (Palavecino, Ribotta, Leon, & Bustos, ). The use of UPF in a guten‐free pasta as RS source showed more resistance to enzymatic hydrolysis than wheat flour pasta due to the intrinsic factor of starch present in UPF (Zheng, Stanley, Gidley, & Dhital, ).…”

Section: Introductionmentioning

confidence: 94%

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

Agama‐Acevedo

Bello‐Pérez

Pacheco‐Vargas

et al. 2019

J Food Process Preserv

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Gluten‐free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF‐rich gluten‐free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi‐Maize 260 were used as DF sources. The total DF in the uncooked samples was higher in the spaghetti with Hi‐Maize 260 (17.4%) than in the UPF‐containing one (9.6%), but no difference was observed between the two kinds of pastas (31%). Spaghetti with UPF showed shorter cooking time and lower cooking loss than the Hi‐Maize 260‐based sample. Microscopy observations revealed the presence of central zones containing ungelatinized starch granules. The predicted glycemic index of both spaghetti preparations was similar (66) and typical of medium GI products. UPF may be used as DF source in gluten‐free pasta. Practical applications Unripe plantain flour (UPF) is a source of indigestible carbohydrates (dietary fiber), including resistant starch. The consumption of starchy foods, like spaghetti, produce glucose peaks that are associated with the risk of cardiovascular diseases, obesity, and diabetes. Spaghetti with moderate glycemic index can be elaborate with the blend of other gluten‐free flours as chickpea and maize. The study showed the factibility of UPF as source of dietary fiber in a gluten‐free spaghetti at a lower cost than the commercial source (Hi‐Maize 260).

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“…Pastas made with diverse ingredients as rice, maize, soy, sorghum, and cassava showed starch content in the range of 51-78%. [10] Spaghetti samples showed an increase in the dietary fiber (DF) content of the WUPF and HM with the concentration of these ingredients ( Table 1). The pasta with WUPF presented DF contents in the range from 5.5% to 6.8%, which was higher to those reported in pasta of different ingredients (rice and corn) that ranged between 3.1% and 3.4%.…”

Section: Chemical Analysismentioning

confidence: 99%

Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

et al. 2019

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Spaghetti pasta is prepared with semolina and whole unripe plantain flour (WUPF) as dietary fiber source at three different fractions (0.15, 0.25, and 0.35 w/w). Hi‐Maize 260 (HM) is used as commercial dietary fiber to compare the results. It is found that HM producs pasta with cooking parameters similar to pasta containing only semolina. However, WUPF addition increases cooking loss about threefold. Hardness of pasta formulations containing dietary fiber is lowered by about 30% by the addition of either HM or WUPF. In contrast, adhesiveness is reduced by about 80% by the effect of the dietary fiber addition. The digestibility of the cooked pasta is largely affected by the presence of dietary fiber, with similar results for WUPF and HM. The slowly digestible starch fraction is increased from about 15% for pasta made with semolina, to about 75–85% for pasta incorporating dietary fiber, either WUPF or HM. The resistant starch fraction is only marginally affected by dietary fiber. Overall, the results show that WUPF is a viable alternative to commercial dietary fiber sources (like HM) for improving the digestibility characteristics of semolina‐based pasta.

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Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

Abstract: Both types of sorghum gluten-free pasta have demonstrated their nutritional value and represent a good potential alternative to current commercial pasta. © 2018 Society of Chemical Industry.

Cited by 43 publications

References 32 publications

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

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