Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

Montalbano, Alessandra; Tesoriere, Luisa; Diana, Patrizia; Barraja, Paola; Carbone, Anna; Spanò, Virginia; Parrino, Barbara; Attanzio, Alessandro; Livrea, Maria Antonia; Cascioferro, Stella; Cirrincione, Girolamo

doi:10.1016/j.lwt.2016.04.042

Cited by 25 publications

(13 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The increasing of HB flour replacement, which was rich in glucan and dietary fibre, would affect the water absorption of gluten protein and lead to an insufficient development of the gluten network (Bonnand‐Ducasse et al , 2010; Gujral, Sharma, & Khatri, 2018; Mansoor et al , 2019). Previous studies on the noodles contained HB mainly focused on the addition proportion of HB flour and application for extrusion products (Lagassé et al , 2006; Lee et al , 2013; Lee, 2016; Montalbano et al , 2016). Izydorczyk et al (2005) obtained that 25% fibre‐rich fractions of barley in wheat‐based noodles had a negative impact on the texture and increased the firmness and resistance to compression of alkaline noodles.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…В работе Kosović et al представлены результаты исследований микроструктуры и варочных свойств обогащенных ячменем макаронных изделий при различных технологических параметрах [33]. В работах [34,35] исследовали качество и перевариваемость макаронных изделий из ячменя и манной крупы. В работах [35,37] авторы исследовали качество безглютеновых макаронных изделий.…”

Section: результаты и их обсуждениеunclassified

“…В работах [34,35] исследовали качество и перевариваемость макаронных изделий из ячменя и манной крупы. В работах [35,37] авторы исследовали качество безглютеновых макаронных изделий.…”

Section: результаты и их обсуждениеunclassified

Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

Смирнов¹,

Фазуллина²,

Fazullina

2019

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

The article features the problems of improving the range of pasta products. The quality of food and the overall balance of the human diet are crucial in the state of health and quality of life. Macaroni products are in great demand among all population groups, so it can be considered as an object for the introduction of enriching and functional components. Pasta industry produces scores fortified products with dietary and/or functional orientation, but their percentage remains insignificant. Given the popularity of pasta, it can be a promising direction to include non-traditional raw materials in the pasta dough in order to change its chemical composition and increase nutritional value. The research employed methods of systematization, analysis, and generalization. The research was conducted on the premises of the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of Federal Research Center of Nutrition and Biotechnology. The article contains an overview of the scientific works by Russian and foreign researchers on improving the range of pasta products, namely pasta with functional properties, using non-traditional raw materials. It also describes some ways of expanding the use of existing raw materials, new formulations and technologies for the production of functional pasta with non-traditional raw materials. The research revealed some problems and trends in the pasta industry. The study is of theoretical importance and can be useful for scientists and producers in the development of new formulations and/or technologies of pasta with desired functional properties using non-traditional raw materials.

show abstract

“…β-glucans extraction, characterization and pasta have been prepared according to Montalbano et al [29] by pasta factory Tomasello (Casteldaccia, Italy).…”

Section: Nutritional Interventionmentioning

confidence: 99%

β-Glucans and Post Prandial Satiety: The Role of Intestinal Hormones in Healthy Volunteers

Baldassano

Buscemi

Aiello

et al. 2016

Preprint

View full text Add to dashboard Cite

Recent interest in intestinal hormones has risen with the idea that they modulate glucose tolerance and food intake through a variety of mechanisms, and such hormones like peptide YY (PYY), ghrelin, glucagon-like peptide (GLP)-1 and 2, and cholecystokinin (CKK) are therefore excellent therapeutic candidates for the treatment of diabetes and obesity. Furthermore, in the recent years, multiple studies suggest that the microbiota is critically important for normal host functions, while impaired host microbiota interactions contribute to the pathogenesis of numerous common metabolic disorders. In this study, we considered the nutraceutical effects of β-glucans added to pasta at the concentration of 6g\100g. Ten participants have been recruited and hematochemical analyses and intestinal hormones tests have been performed before and after 30 days of pasta intake. Stool specimens have been studied for Lactobacillus Fermentum, Lactobacillus acidophilus, Lactobacillus salivarius, Bifidobacterium longum, and Enterococcus faecium presence before and after 30 days of nutritional intervention. After 30 days of regular intake of pasta enriched by β-glucans results have been evaluated. In conclusion, pasta prepared from barley flour enriched with β-glucans at 6% exhibit promising responses on glucose metabolism, on intestinal hormones responses and on microbiota modification.

show abstract

Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

Cited by 25 publications

References 30 publications

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

β-Glucans and Post Prandial Satiety: The Role of Intestinal Hormones in Healthy Volunteers

Contact Info

Product

Resources

About

Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

Cited by 25 publications

References 30 publications

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

&beta;-Glucans and Post Prandial Satiety: The Role of Intestinal Hormones in Healthy Volunteers

Contact Info

Product

Resources

About

β-Glucans and Post Prandial Satiety: The Role of Intestinal Hormones in Healthy Volunteers