Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Curiel, José Antonio; Coda, Rossana; Limitone, Antonio; Katina, Kati; Raulio, Mari; Giuliani, Giammaria; Rizzello, Carlo Giuseppe; Gobbetti, Marco

doi:10.1016/j.jcs.2013.09.011

Cited by 61 publications

(66 citation statements)

References 28 publications

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“…Epidemiological researches indicate that celiac disease is common and that the prevalence of celiac disease is approximately 1% in the general population [2]. Cases of celiac disease are increasing as well as the prevalence in elderly people is becoming evident [3]. The only available treatment is a lifelong strict gluten-free diet, which leads to restoration of the atrophied intestinal villi.…”

Section: Introductionmentioning

confidence: 99%

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Orecchio

Amorello

Raso

et al. 2014

Microchemical Journal

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This paper is the first analytical approach to the study of twenty heavy metals in the gluten-free foods for celiac people. Only the ICP-MS technique was used. One of the advantages about the use of ICP-MS for this characterization is the high sensitivity that improved the limits of quantification levels for some elements that are present at low quantities in some samples.The concentration values of As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn in seventeen glutenfree food samples are reported. The highest arsenic and molybdenum levels were measured in Rice noodle from China (0.088 and 0.47 mg kg −1 , respectively). The highest concentrations of some metals (Cu, Ba, Cd, Pb, Hg, Sr and V) were found in bread and breadstick samples produced in different bakeries located at Palermo. To examine the overall heavy metal concentrations in all gluten-free samples analyzed, metal pollution index (MPI) was calculated. Gluten-free foods analyzed contain levels of trace elements under the limits tolerated by the law. Considering the average concentrations of some trace elements found in the present study, it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing from 1.1 to 53% of the RDI for the essential metals. These conclusions are in good agreement to some authors affirming that commercial gluten-free cereal foods, made of refined flours or starches, are of lower nutritional value compared to their wheat counterparts. The metal pollution index and health risk index of heavy metals also suggest that Cd, Pb and Ni contamination in most of the test gluten-free food had potential for human health risk due to consumption of food at contaminated not industrial laboratory. Considering our data, health risk index was lower than 1 for all the samples except nickel in a sample of pasta.

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Section: Introductionmentioning

confidence: 99%

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Orecchio

Amorello

Raso

et al. 2014

Microchemical Journal

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“…Despite this result, some authors found that the supplementation of mushroom powder significantly increase the minimum cooking time of pasta as compare to control (semolina pasta without addition of Agaricus bisporus mushroom flour) (Kaur et al, 2013). Cooking loss (expressed as percentage) was evaluated by determining the amount of solids lost in the cooking water (Curiel, et al, 2014). Cooking water collected from each sample was subjected to evaporation until constant weight at 105ºC in an air oven FD 115 Binder (Binder, Germany) to determine the solids.…”

Section: Figure 1 Example Of a Mushroom Pasta Producedmentioning

confidence: 99%

Effect of mushroom powder in fresh pasta development

Correia¹,

Esteves²,

Guiné³

2017

FoodBalt

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Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mushrooms at 40 °C. Proportions of 5%, 10%, and 15% MF were used to prepare the fresh pastas (FP), with two types of wheat flour (regular (RWF) and 30% semolina wheat flour (SWF)). Mushroom pastas were analysed before (FP) and after cooking (CP). FP presented moisture and water activity lower than 35% and 0.95, respectively. The L* and b* colour parameters were similar for pasta produced with RWF and SWF, with the major differences for pastas produce with high content of MF. Thus, with increasing of MF, pastas were redder, darker and less yellow. The CP showed high colour similarities between them. Generally, the introduction of MF changes the texture of pastas. Internal and external firmness, and adhesiveness, decreased with increasing MF and for higher drying temperatures. CP presented similar tendencies, with low firmness, high adhesiveness and high stickiness. The soluble solids were determined in CP cooking water, and range between 5.8 and 9.0%, without a consistent pattern, allowing classifying the pastas as high and medium quality. Sensory analysis revealed that consumers preferred pastas produced with high content of MF with similar profiles for all the parameters tested, and the influence of the type of wheat flour was not important. It could be concluded that mushroom powder could be used to produce pastas with an improved quality and similar characteristics to regular pastas.

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“…This includes: green banana flour [57,80,81], chickpea flour [43,79], soluble/insoluble fiber [7,19,20], inulin [9], common bean flour [38,39], commercial resistant starch [8], sorghum flour [53], black gram flour [67], maize starch [6], and red and white sorghum flour and fruit juice concentrate [100]. In addition to these formulations documented, several gluten-free pasta products have been developed using extrusion [12,25,34,44,82,101]. These products are sources of fiber, minerals, polyphenols, and antioxidants.…”

Section: Overview Of Pasta Productsmentioning

confidence: 99%

“…As gluten-free pasta is a product currently highly valued by patients with CD, studies on product design and assessment quality have been focused on selecting and screening novel raw materials [25,33,44,68,71], product formulations [34] as well as physicochemical [58,65,69], sensory [44,110], and nutritional characteristics [44,101] of finished products. Table 2 summarizes studies of different raw materials that have been used for gluten-free pasta development, testing carbohydrate digestibility and phytochemical activities.…”

Section: Gluten-free Pastamentioning

confidence: 99%

“…It is important to point out that it is possible to obtain gluten-free pasta with high quality and acceptable sensory characteristics by extrusion using rice flour [12], teff flour [44], maize and yellow pepper flour [82], soya, channa, sorghum flours and whey protein concentrate [101], T. aestivum flour, rendered gluten-free by treatment with lactic acid bacteria and fungal proteases [25], and a blend of chickpea, unripe plantain, and maize flours [34], wherein starch, protein, and non-starch polysaccharides of those ingredients play an important role in the generation of a suitable food matrix to mimic the functionality of gluten in gluten-free pasta.…”

Section: Extrusionmentioning

confidence: 99%

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Carbohydrate and Phytochemical Digestibility in Pasta

et al. 2015

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Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of glutenfree flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates' digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates' digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.

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Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Cited by 61 publications

References 28 publications

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Effect of mushroom powder in fresh pasta development

Carbohydrate and Phytochemical Digestibility in Pasta

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