Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour

Padalino, Lucia; Mastromatteo, Marcella; Lecce, Lucia; Cozzolino, Flora; Nobile, Matteo Alessandro Del

doi:10.1016/j.jcs.2012.12.010

Cited by 89 publications

(66 citation statements)

References 23 publications

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“…These differences could be due to the fact that the sample 15-TP/CSP had the greatest dietary fibres content that are known to reduce the glycaemic response of pasta [26]. These results also are also in agreement with Padalino [7], who Mean in the same column followed by different superscript letters differ significantly (P<0.05). Table 4 shows the lycopene and β-carotene content in spaghetti samples enriched with tomato peels flour.…”

Section: Step 2 Effects Of Tomato Peels Particles Size On Spaghetti Qsupporting

confidence: 85%

“…However, pasta enriched with bioactive compounds of vegetable origin is still very limited [5,6]. Padalino [7] carried out studies to improve nutritional properties of pasta by adding artichoke, asparagus, pumpkin, zucchini, tomato, carrot, broccoli, spinach, eggplant and fennel, all very rich in phenolics and carotenoids that can impart health benefits being able to scavenge reactive oxygen species and protect against degenerative diseases like cancer and cardiovascular diseases.…”

Section: Introductionmentioning

confidence: 99%

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Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

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The goal of the study is to investigate the impact of the incorporation of by-product (tomato peels) on durum wheat whole-meal spaghetti. To the aim, different amounts of tomato peels flour were added to pasta dough until the overall sensory quality reached its threshold (peels flour at 15% TP). Moreover, the effect of different particle sizes of tomato peels addition on sensory quality of pasta was also evaluated. The increase of particle sizes determined a decline of pasta sensory quality. So, samples enriched with fine particles showed high sensory quality, a more acceptable cooking quality and the lowest value of starch digestibility. The utilization of fine particles of tomato peels seems to be useful to enhance the spaghetti quality. Therefore, fine particles allowed obtained fortified pasta with acceptable sensory properties.

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Section: Step 2 Effects Of Tomato Peels Particles Size On Spaghetti Qsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

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“…There are a number of reports on the development of gluten-free pasta using ingredients such as oat flour, egg albumin, buckwheat flour, maize flour etc. (Schoenlechner et al 2010;Mastromatteo et al 2012;Padalino et al 2013;Susanna and Prabhasankar, 2013). Starch noodles developed from tuber starches such as cassava, sweet potato or Canna edulis are essentially gluten-free and hence an ideal choice for celiac patients.…”

Section: Introductionmentioning

confidence: 99%

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

et al. 2016

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.

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“…Instead of drying pastas 24 h at ambient temperature, it could be better to use a drying process with a higher temperature during a short time. Indeed, studies have shown that a drying process in an oven can improve pastas texture: 42°C for at least 9 h (Schoenlechner et al, 2010) or 20 min at 55°C + 10 h at 75°C + 40 min at 60°C + 20 min at 45°C + 14 h at 40°C (Padalino et al, 2012). We might also consider adding one or several types of emulsifier to the dough (like guar gum or monoglycerides).…”

Section: Discussionmentioning

confidence: 99%

“…Once pasta made, samples were taken for physicochemical measurements such as dough rheological properties, carotenoid determination, chemical determination, spaghetti cooking quality (optimal cooking time, cooking loss, swelling index and water absorption), texture, determination of gelatinization degree, in vitro digestion, sensory analysis, etc.) (Padalino et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Makdoud¹,

Rosentrater²

2017

JFR

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The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation's sticky texture, thus this parameter would have to be reworked to achieve higher quality.

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Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour

Cited by 89 publications

References 23 publications

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

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