Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder

Piwińska, Monika; Wyrwisz, Jarosław; Kurek, Marcin Andrzej; Wierzbicka, Agnieszka

doi:10.1016/j.lwt.2015.03.022

Cited by 21 publications

(23 citation statements)

References 35 publications

(47 reference statements)

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“…No loss of starch or proteins seems to be occurred (Table 2). It was reported that during cooking, insoluble fibre fractions may get suspended in viscous gelatinized starch and prevented amylose from leaching into the cooking water as well as the formation of lipid-amylose-complexes that probably contributed to a decrease in the amylase loss [33,34]. In the present investigation the increment of bean flour in formulations had a slight effect on this parameter, affected basically by the mineral loss after cooking ( Table 2).…”

Section: Cooking Propertiesmentioning

confidence: 45%

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Tazrart

Zaïdi

Lamacchia

2015

Eur Food Res Technol

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This study investigated the effect of Maccheronccini fortification with different levels (10, 30 and 50%) of broad bean flour (Vicia faba) on its nutritional and technological quality.Incorporation of the legume flour significantly increased protein, dietary fibre, and mineral contents of produced pasta (P<0.05). The mineral and protein dietary reference intake contributions (DRIs) were higher in enriched pasta considering an intake of 200g/day/person (cooked pasta). Cooking losses were relatively low regardless of the substitution level. Colour parameters of produced pasta indicated comparable brightness and higher redness values for enriched pasta. Higher levels of phytates were also found which could compromise iron bioavailability as was predicted through phytate/mineral molar ratios which remained higher the inhibitory threshold values for calcium (Ca) and iron (Fe) intestinal absorption. Enriched pasta showed significantly lower glycaemic index and slightly greater percent protein digestibility as regard to the control.Produced Maccheronccini pasta had good technological properties with regard to colour and cooking behaviour.Moreover, contribution to DRIs and nutritional value were enhanced upon broad bean flour addition.

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Section: Cooking Propertiesmentioning

confidence: 45%

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Tazrart

Zaïdi

Lamacchia

2015

Eur Food Res Technol

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“…The higher caloric value could be explained by the fact that oat and flax fiber preparations were high in fat (7.1 and 10.0, respectively). However, the higher caloric value of bread with oat does not imply negative effects on the human organism due to presence of beta-glucan known for its various health-promoting benefits (Piwińska et al 2015). The lower caloric value leads to lower energy intake in general (Morris et al 2015).…”

Section: Df and Caloric Valuementioning

confidence: 99%

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

et al. 2018

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In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

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“…An increasing a * value was observed during the frying process due to the high temperature which promoted the development of melanoidins and led to brown discoloration (Song et al, ). Piwińska, Wyrwisz, Kurek, and Wierzbicka () observed that very high temperatures caused a decrease in the L * value and an increase in the a * value, which were related to nonenzymatic browning during the drying process. Moreover, the increase in yellowness during the frying process might have been due to the thermal inactivation of lipoxygenase activity which prevented carotenoid bleaching, leading to a higher intensity of yellow color.…”

Section: Resultsmentioning

confidence: 99%

Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities

Pongpichaiudom

Songsermpong

2017

J Food Process Preserv

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To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot-air on the quality of protein-enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, infrared, and hot-air were 1, 4, 20, 50, and 80 min, respectively. Although microwave-dried PEIN had the highest gelatinization enthalpy (0.55 J/g), it could rehydrate in 3 min in 90 8C hot water to the same degree as fried PEIN due to its greater internal porosity from the high drying rates. The microwave-dried PEIN reduced microorganism levels below the allowable limits and received an acceptable sensory score. Accordingly, microwave drying has advantages in terms of quick dehydration and rehydration over infrared and hot-air drying. Moreover, it had a greater fat content reduction compared to deep frying and promotes the provision of a healthy and convenient product for consumers. Practical applicationsThe rising concern regarding the high residual oil content in deep-fried products has rapidly increased the demand for low fat, nonfried instant noodles. However, the long operation time and poor rehydration characteristics of these in-demand products made using hot-air drying are disadvantages. Thus, infrared drying and microwave drying were employed to dehydrate proteinenriched instant noodles (PEIN), which were supplemented with chicken meat, egg yolk, and seaweed, and the PEIN quality was compared with that from the deep frying and hot-air drying processes. The results demonstrated quick dehydration and rehydration, 80% fat content reduction, microbial safety, and sensory acceptability of microwave-dried PEIN. Our research work presented the benefits of microwave drying in instant noodle manufacture, not only regarding a shorter drying time, but also with diminished oil and raw material costs, and the provision of a healthy, convenient product for consumers.

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Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder

Cited by 21 publications

References 35 publications

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities

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