Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion

Silva, Érika Madeira Moreira da; Ascheri, José Luis Ramírez; Ascheri, Diego P. R.

doi:10.1016/j.lwt.2015.12.067

Cited by 38 publications

(21 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, BR and or its processed products are convenient for gluten sensitive people. Several gluten‐free foods such as bread, pasta, and snacks were prepared from BR, GBR, or a composite of BR with other gluten‐free ingredients (Cornejo & Rosell, ; Mir, Bosco, & Shah, ; Rafiq, Sharma, & Singh, ; Silva et al., ).…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…Also, noodles were prepared from BR only as a single component and compared with that prepared from WR (Baek & Lee, ). Similarly, pasta products were prepared from BR only (Rafiq et al., ) or a combination of BR with other ingredients such as corn meal (Silva, Ascheri, & Ascheri, ), soy protein and hydrocolloids (Wang et al., ), or vital gluten and hydrocolloids (Kaur, Sharma, Yadav, Bobade, & Singh, ). BR noodles showed a higher antioxidant activity than that of WR noodle, which can be attributed to the greater content of bioactive components such as phenolic compounds and dietary fiber of BR (Baek & Lee, ; Wu, Tan et al., ).…”

Section: Development Of Food Productsmentioning

confidence: 99%

“…-The highest qualities were found for pasta produced with CM:BR ratio of 40:60, feeding moisture of 30 g/100 g, and temperature of 70°C. (Silva et al, 2016) -To investigate the possibility of utilizing BR for preparation of gluten-free pasta. -BR flour Pasta was prepared by extrusion cooking under condition variables included moisture content (28-34%), screw speed (120-220 rpm), and barrel temperature (70-110°C).…”

Section: Noodles and Pastamentioning

confidence: 99%

See 2 more Smart Citations

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

177

111

View full text Add to dashboard Cite

Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

show abstract

Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Development Of Food Productsmentioning

confidence: 99%

Section: Noodles and Pastamentioning

confidence: 99%

See 1 more Smart Citation

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

177

111

View full text Add to dashboard Cite

show abstract

“…da Silva et al . () prepared GF pasta with brown rice (BR) and corn meal (CM) blends and reported that the pasta produced with a 40:60 (CM:BR) blend received better texture (sensory and instrumental).…”

Section: Gf Pasta and Noodle Productsmentioning

confidence: 99%

“…Sensory acceptance for brown rice-garbanzo and corn-garbanzo pasta was similar and significantly higher than millet-garbanzo and sorghum-garbanzo pasta. A mixture of corn starch, corn flour and rice flour was reported to improve the texture and cooking ability of GF pastas (Lucisano et al, 2012;da Silva et al, 2016).…”

Section: Substitute Flours and Starchesmentioning

confidence: 99%

Gluten‐free bakery and pasta products: prevalence and quality improvement

Gao

Janes

Chaiya

et al. 2017

Int J of Food Sci Tech

116

View full text Add to dashboard Cite

SummaryAn increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared-microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.

show abstract