INTERACTION ENTRE L’AMIDON ET UNE FRACTION PROTEIQUE EXTRAITE DES SEMOULES DE <i>T</i>. <i>DURUM</i>

D’Egidio, M. G.; Stefanis, E. De; Fortini, Sophie; Nardi, S.; Sgrulletta, D.

doi:10.4141/cjps84-110

Cited by 10 publications

(3 citation statements)

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“…This last phase, in particular, is crucial for the quality of the cooked product as the drying temperatures -if higher than 60°C -induce the coagulation of proteins and the formation of a structure similar to the one formed during pasta cooking (Resmini & Pagani, 1983). Moreover, the quality of cooked pasta can be better explained on the basis of the interactions between starch and gluten whose intensity is strongly dependant on the drying conditions, as reported by many authors (D'Egidio, De Stefanis, Fortini, Nardi, & Sgrulletta, 1984;Fortini, 1988;Vansteelandt & Delcour, 1988).…”

Section: Introductionmentioning

confidence: 89%

Influence of die material on pasta characteristics

Lucisano

Pagani

Mariotti

et al. 2008

Food Research International

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Section: Introductionmentioning

confidence: 89%

Influence of die material on pasta characteristics

Lucisano

Pagani

Mariotti

et al. 2008

Food Research International

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“…While some publications report higher cooking losses in relation to elevated amylose contents, other articles mention the relevance of amylose and its interactions with the protein matrix to improve pasta quality and minimize cooking loss. 22,32,33 Buckwheat starch contains a higher amount of amylose compared to wheat starch, which could lead to more interactions of amylose with buckwheat or wheat proteins preventing it from leaching into the cooking water. Biney and Beta 7 also observed a decrease in cooking loss when buckwheat flour was used to replace 20% of wheat semolina in a pasta formulation.…”

Section: Cooking Qualitymentioning

confidence: 99%

Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: maintained technological quality and adequate sensory attributes

et al. 2020

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BACKGROUND: The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta.RESULTS: The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties.CONCLUSION: The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%.

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“…Studies about mixed gels of cassava starch and whey isolate protein, in the range of 0-40% (w/w), showed higher mechanical (elastic modulus) and rheological (storage modulus) properties than pure gels, due to the interaction between these components [2]. Also rheological properties of food pastes were improved due to the interaction between wheat protein, gliadin fraction, and amylose [3]. In a study on the interaction between starch and BSA (bovine serum albumin) the formation of stable complex structures was observed, depend-ing on the gelation method [4].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Casein‐Starch Interaction Obtained by Extrusion Process

et al. 2004

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Extruded samples of starch-casein blends were processed by using a single-screw extruder. The independent variables in the process were temperature (126-1947C), moisture content (18-29%) and starch-casein blend (5-95%). These independent variables affected significantly the physicochemical and textural properties of the biopolymers. The highest values for expansion (EXP) and water absorption index (WAI) were found when a higher starch proportion was present in the blends, at 1267C barrel temperature and moisture content higher than 25%. By increasing the barrel temperature, from 1267C to 1947C, the water solubility index (WSI) and color parameter were increased. Initial viscosity (IV) and viscosity at 907C (V90) were mainly affected by the barrel temperature at 1947C. However, the viscosity at 507C (V50) was affected neither by the different extrusion variables nor by the biopolymer proportion in the blends. Compression force (CF) was strongly dependent on moisture content and casein proportion in the blend. The higher CF values were found at starch concentrations around 50% and 25% moisture content, for higher or lower values than these the obtained extruded products were softer and consequently had lower CF values.

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INTERACTION ENTRE L’AMIDON ET UNE FRACTION PROTEIQUE EXTRAITE DES SEMOULES DE T. DURUM

Cited by 10 publications

References 0 publications

Influence of die material on pasta characteristics

Influence of die material on pasta characteristics

Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: maintained technological quality and adequate sensory attributes

Physicochemical Properties of Casein‐Starch Interaction Obtained by Extrusion Process

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