Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

Bento, Juliana Aparecida Correia; Bassinello, P. Z.; Morais, Daisy Karione; Neto, Menandes Alves de Souza; Bataus, Luiz Artur Mendes; Carvalho, Rosângela Nunes; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1016/j.ijgfs.2021.100383

Cited by 15 publications

(12 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lentil is one of the most cultivated leguminous food crops, with a world production of about 6 million tons in 2019 [23]. Several studies have evidenced that extrusion-cooking improves the nutritional and techno-functional properties of lentil flour [24][25][26].…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Pasqualone

Costantini

Faccia

et al. 2022

Foods

View full text Add to dashboard Cite

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Pasqualone

Costantini

Faccia

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…For broken seeds, soaking and cooking may be necessary for the function of the targeted food, especially to eliminate antinutritional factors such as phytic acid (Escobedo & Mojica, 2021). To produce gluten-free instant pasta from carioca bean, seeds were soaked for 6 h and cooked for 15 min at 121 • C to produce pre-gelatinized flours (Bento et al, 2021). Cookies were made from broken common beans soaked in hot water (40 • C) for 4 h (Bassinello et al, 2011).…”

Section: Flourmentioning

confidence: 99%

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Nartea

Kuhalskaya

Fanesi

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties. Correlation-based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume-based food ingredient and is present at levels of 2%-30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf-life are promising applications thanks to the techno-functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco-friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno-functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume-based foods achieve wider industrial and consumer acceptance.

show abstract

“…Os métodos mais comuns no processo de preparo de leguminosas para o consumo são, a hidratação seguida do cozimento (Chigwedere et al, 2019), sendo o feijão um alimento frequentemente consumido na forma cozida. O grão, inclusive contém vários compostos bioativos que são benéficos à saúde do consumidor (Chávez- Mendoza & Sánchez, 2017), além de possuir uma alta quantidade de proteínas, carboidratos complexos, solúveis e fibra alimentar insolúvel, dentre outras vitaminas e minerais (Bento et al, 2021). O tempo de cozimento do feijão depende intrinsecamente da variedade, histórico de armazenamento anterior e condições de processamento (Wainaina et al, 2021).…”

Section: Introductionunclassified

Effects of the use of previous hydration and the region of production on the quality of canned carioca beans

Silva

Schoeninger

Ferreira

et al. 2023

RSD

View full text Add to dashboard Cite

The objective of this work was to evaluate the technological quality and adaptability in the industrial processing of carioca bean cultivar ANfc9, from two producing regions. Physical parameters were evaluated in fresh beans and quality parameters in canned beans with and without prior hydration in industrial processing. Descriptive analysis was performed for the data obtained and, through analysis of variance, the effects of the place of production (Mato Grosso e Paraná) and type of process (with and without prior hydration) were evaluated. The industrial processing was carried out at Indústria e Conservas Oderich, in the municipality of Orizona -– GO, followed by the unit operations of the industrial plant. The highest levels of technological quality in the grains were from Cascavel-PR, the in natura grain is the most indicated process. The evaluated production sites did not significantly influence the quality of the industrially processed product.

show abstract

Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

Cited by 15 publications

References 48 publications

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Effects of the use of previous hydration and the region of production on the quality of canned carioca beans

Contact Info

Product

Resources

About