Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta

Cankurtaran, Tekmile; Bilgiçli, Nermin

doi:10.1007/s13197-019-03705-w

Cited by 14 publications

(11 citation statements)

References 24 publications

(45 reference statements)

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“…Whole wheat flour is rich in minerals due to contains bran layer of the kernel. Since the bran part is removed from the wheat grain during the production of refined flour, refined flour contains a very low amount of minerals (Cankurtaran & Bilgiçli, 2019). These results demonstrate good agreement with those reported by Dilek (2015) for TF and by Hashem et al.…”

Section: Resultsmentioning

confidence: 99%

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Cankurtaran

Ceylan

Bilgiçli

2020

J. Food Process. Preserv.

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Tarhana is a popular traditional fermented food product generally used for soup making in Turkey (Bilgiçli, 2009; Erbaş, Certel, & Uslu, 2005). It is formulated with yogurt, wheat flour, yeast, and various vegetables (tomatoes and onions) and spices (salt, mint, and paprika). The ingredients are mixed, kneaded, and left for fermentation for a suitable period of time (1-7 days; Erbaş et al., 2005). The fermented dough was dried under sun or in oven and then ground to the particle size less than 1 mm (Bilgiçli, 2009; Bilgiçli, Aktaş, & Levent, 2014). During the long tarhana fermentation process, lactic acid bacteria and yeast give an acidic and sour taste with a yeasty flavor to tarhana. Tarhana has a high nutritional value and is considered as high protein food (15% on average; Koca, Koca, Anil, Hasbay, & Yilmaz, 2015). As a result of fermentation, riboflavin, niacin, and pantothenic acid in tarhana increase significantly. The ingredients used in the production of tarhana can affect their nutritional content as well as their sensory properties (Bilgiçli, 2009). Until today, many researches have been conducted to investigate the effect of the ad

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Section: Resultsmentioning

confidence: 99%

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Cankurtaran

Ceylan

Bilgiçli

2020

J. Food Process. Preserv.

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“…A lower cooking loss was obtained when the addition of barley flour did not exceed 10%. Cankurtaran and Bilgiçli [40] incorporated wheat bran and wheat germ into common wheat fresh pasta. The nutritive value of the enriched pasta significantly changed.…”

Section: Enrichment Of Wheat Pasta With Grains and Seedsmentioning

confidence: 99%

“…On the other hand, such additives have often negative effects on the cooking quality of pasta. [40] Semolina and legume flours: green pea, lentil flour, and grass pea flour (5, 10, 15, and 20%)…”

Section: Enrichment Of Wheat Pasta With Grains and Seedsmentioning

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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“…Aiming at addressing environmental concerns and meeting nutritional deficiencies and recommendations, the fortification of staple foods (e.g., bread and pasta) has been identified as an effective, sustainable and promising intervention [3,4]. To date, several studies investigated the nutritional value of additional ingredients to be used as wheat alternatives in cereal-based products [4][5][6][7][8]. Due to its popularity [9], pasta has been proposed as a suitable carrier of nutrients, mainly dietary fiber and proteins [4,7,[10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Schettino

Pontonio

Rizzello

2019

Foods

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A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

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Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta

Cited by 14 publications

References 24 publications

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup

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

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

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