Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

(2015) Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties, CyTAJournal of Food, 13:2, 159-166, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014.929178 The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.Keywords: banana flour; firmness; water absorption; color; viscosity El objetivo de esta investigación fue determinar las propiedades fisicoquímicas, características de textura y aceptación de espagueti sin gluten elaborado con harinas de plátano verde, garbanzo y maíz. La luminosidad (L*) de los espaguetis sin gluten crudos no fue diferente al control, pero en espaguetis cocidos el valor de L* fue diferente. El diámetro de los espaguetis crudos (sin gluten y control) fueron similares, pero los espaguetis sin gluten cocidos presentaron diámetros inferiores que el control; sin embargo, algunas muestras presentaron valores de absorción de agua similares al control. Los espaguetis sin gluten presentaron mayor dureza, cohesividad y masticabilidad que el control, pero menor elasticidad. El pico de viscosidad máximo fue menor en los espaguetis sin gluten que el control. La aceptabilidad sensorial fue similar en los espaguetis sin gluten, pero fue significativamente menor que en el control. Es posible preparar pasta sin gluten de textura y sabor aceptable.

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“…Addition of diverse legume flours to spaghetti decreased the L* value (Zhao, Manthey, Chang, Hou, & Yuan, 2005 …”

Section: Resultsmentioning

confidence: 99%

“…It has been reported that by increasing the protein content of wheat spaghetti its firmness increased (Nobile, Baiano, Conte, & Mocci, 2005). Zhao et al (2005) reported that firmness of spaghetti added with pulses (good proteins source) increased in samples with higher levels of addition.…”

Section: Diameter and Water Absorption (%) Of Extruded Spaghettimentioning

confidence: 99%

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

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“…Fortification of durum wheat pasta with split pea or faba bean flour increased raw pasta hardness (Petitot et al 2010). Similarly, Zhao et al (2005) found that incorporation of green and yellow pea, or chickpea flour increased the firmness of cooked spaghetti.…”

Section: Introductionmentioning

confidence: 79%

“…2b) showed that hardness increased with increasing amount of incorporation of both meat emulsion and navy bean. Fortification of pasta with legume flour (navy bean, pinto bean, lentil, green pea, faba bean, split pea) or protein concentrates was reported to increase pasta firmness and hardness (Alireza Sadeghi and Bhagya 2008;Zhao et al 2005). Malcolmson (1991) also reported that spaghetti firmness improved with increasing semolina protein content.…”

Section: Texture Of Cooked Gnocchimentioning

confidence: 95%

“…These dumplings are rich in carbohydrates but poor in protein content. Incorporation of legume flour (Petitot et al 2010;Shogren et al 2006;Zhao et al 2005) and algae (Fradique et al 2010;Zouari et al 2011) into pasta can increase protein content. In addition, incorporation of 50% soy flour into spaghetti increased the content of proteins and essential amino acids: lysine, threonine, methionine, isoleucine and leucine (Shogren et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

et al. 2016

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Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.

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Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics

Price

Kiszonas²,

Smith

et al. 2021

Cereal Chem

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Background and objectives Yellow split pea flour is a growing trend in the food sector as a functional ingredient. The aim here was to analyze the milling performance and composition of dry yellow split peas on a pilot roller mill and determine whether there were differences in pea cotyledon fractionation. Findings Dry yellow split peas were efficiently roller milled with complete recovery in nine mill streams; over half of the flour was produced on two. All streams except 4th Midds had a high proportion of particles <125 μm, starch damage levels similar to wheat flour, and similar protein, pasting, and solvent retention capacities. The 4th Midds represented only 1% of the total flour. Conclusion This study shows that dry yellow split peas can be efficiently milled on a wheat roller mill to a small particle size. In contrast to wheat, split peas are fairly uniform in composition with modest differences among mill streams. Flour recovery was essentially 99%. Significance and novelty To serve as a food ingredient, dry split peas must first be reduced to small particles. Roller milling, though not a traditional method, was shown to be highly efficient. Unlike wheat, pea flour streams were rather similar in composition and functionality.

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Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

Cited by 134 publications

References 15 publications

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility

Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics

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