Influence of repeated extrusions on some properties of non-conventional spaghetti

Chillo, S.; Civica, V.; Iannetti, Mariapia; Mastromatteo, Marcella; Suriano, N.; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2010.04.018

Cited by 29 publications

(15 citation statements)

References 35 publications

(35 reference statements)

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“…The values were also higher than those obtained by Chillo et al . (), who elaborated three different nonconventional pasta using raw and pregelatinised amaranth flour (70:30), raw and pregelatinised oat flour (70:30), and raw and pregelatinised quinoa flour (73:27), obtaining scores of 6.2, 6.1 and 5.7, respectively.…”

Section: Resultsmentioning

confidence: 99%

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Fiorda

Júnior

Silva

et al. 2013

Int J of Food Sci Tech

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Summary The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.

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Section: Resultsmentioning

confidence: 99%

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Fiorda

Júnior

Silva

et al. 2013

Int J of Food Sci Tech

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“…In recent years, different functional ingredients have been used to increase the nutritional as well as functional properties of pasta. But substitution or addition of nontraditional ingredients in wheat flour may require compromise between nutritional enhancement and acceptable sensory properties of pasta (Chillo et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta

Jalgaonkar

Jha²,

Mahawar

2018

J Food Process Preserv

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Pasta from blend of wheat semolina and pearl millet flour (50:50) having average particle size of 425 µm supplemented with defatted soy flour (DSF) (5, 15, and 25%), carrot powder (CP) (5, 10, and 15%), mango peel powder (MPP) (5, 10, and 15%), and moringa leaves powder (MLP) (3, 5, and 8%) was prepared. With increase in the substitution level of DSF, CP, MPP, and MLP, cooking time (CT) decreased from 8.01 to 5.38 min and cooking loss (CL) increased from 8.06 to 11.90%. Pasta showed better hardness prepared from 5% DSF (14.43 N), 15% DSF (13.99 N), 25% DSF (13.07 N), and 3% MLP (11.73 N) than control pasta (9.90 N). Sensory evaluation revealed that samples were within the acceptable range (except 5% and 8% MLP). Maximum incorporation of 15% DSF, 10% CP, 5% MPP, and 3% MLP was found suitable in terms of color, cooking loss (<8%), hardness, and sensory quality. Practical application Pasta consumption ever increasing in domestic as well as international market. Functional ingredients such as cereals, pseudocereals, legume flour, fruit and vegetable powder contains plentiful of antioxidants, vitamins, dietary fiber, minerals, protein, flavonoids, carotenoids and phenolic compounds. Incorporation of such ingredients in pasta increases the nutritional as well as functional properties. In the present study, defatted soy flour (DSF) (5%, 15%, 25%), mango peel powder (MPP) (5%, 10%, 15%), carrot powder (CP) (5%, 10%, 15%) and moringa leaves powder (MLP) (3%, 5%, 8%) was incorporated into wheat semolina and pearl millet flour pasta. Substitution of DSF, MPP, CP and MLP up to 15%, 10%, 5% and 3%, respectively, yielded acceptable pasta with overall improved nutritional characteristics. Thus, DSF, MPP, CP and MLP can be successfully utilized for the preparation of pasta with improved qualities.

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“…Pasta is a traditional food generally made from durum wheat semolina that is easy to store, cook and handle, and it has a primary role in human nutrition (Troccoli et al, 2000). In the last few years, flours from different products have been used to substitute durum wheat semolina, either totally or partially, in some pasta products to satisfy the nutritional need of specific people such as those following a coeliac diet (Chillo et al, 2010). Chickpea (Cicer arietinum L.) is a pulse legume that represents an important source of glutenfree proteins (Berrios, 2012).…”

Section: Introductionmentioning

confidence: 99%

Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

Flores‐Silva

Berríos

Pan

et al. 2014

Int J of Food Sci Tech

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Summary The development of gluten‐free spaghetti with a low amount of glycaemic carbohydrate was investigated. The goal of this study was to determine the chemical composition, cooking quality and starch digestibility of gluten‐free spaghetti elaborated with mixtures of chickpea, unripe plantain and maize flours. The gluten‐free spaghetti presented a higher protein, fat and ash content than the control semolina spaghetti. The solid loss among all the gluten‐free spaghetti was in the range of 10.04–10.91% and not significantly different from each other. These values were almost at the limit of acceptability to be considered as good cooking quality. Total starch in the gluten‐free spaghetti was lower than the control spaghetti. The lower available starch (AS) and higher resistant starch contents in the gluten‐free spaghetti were associated with their lower rate of hydrolysis and predicted glycaemic index. There is a potential for developing gluten‐free spaghetti with reduced amount of glycaemic carbohydrates from unconventional food ingredients such as chickpea, unripe plantain and maize flours.

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Influence of repeated extrusions on some properties of non-conventional spaghetti

Cited by 29 publications

References 35 publications

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta

Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

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