Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Chillo, S.; Laverse, J.; Falcone, Pasquale Massimiliano; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2007.04.022

Cited by 126 publications

(90 citation statements)

References 26 publications

(22 reference statements)

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“…Similar results were obtained by Chillo et al (2008) who reported a decrease of lightness and yellowness in pasta fortified with bran and buckwheat flour. Knuckles, Hudson, Chiu, and Sayre (1997) also reported lower lightness and b* values in pasta supplemented with barley β-glucan.…”

Section: Pasta Colorsupporting

confidence: 89%

“…The cooking loss was determined as described by Chillo et al (2008). A 10 g sample was cooked in 300 ml of boiling distilled water.…”

Section: Cooking Lossmentioning

confidence: 99%

“…As pasta is considered to be a good vehicle for nutrient addition, several studies have aimed to develop pasta with an enhanced nutritional value (Bustos, Perez, & León, 2011;Chillo, Laverse, Falcone, & Del Nobile, 2008). In the context of the recent trend toward diets high in fiber it may be desirable to incorporate dietary fiber into pasta recipes (Aravind, Sissons, Egan, & Fellows, 2012;Bustos et al, 2011;Chillo et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Piwińska

Wyrwisz

Kurek

et al. 2015

CyTA - Journal of Food

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(2016) Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta, CyTA -Journal of Food, 14:1, 101-108, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta Efecto de la fibra de avena β-glucano en polvo y el secado al vacío en la calidad de cocinado y propiedades físicas de la pasta Monika Piwińska*, Jarosław Wyrwisz, Marcin Kurek, and Agnieszka Wierzbicka Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta was dried at very high temperature and in a vacuum dryer. The cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement. Further tests were carried out to determine the color, hardness, adhesiveness, total dietary fiber (TDF), and β-glucan content in pasta. The results showed that vacuum-drying had a significant impact on the cooking quality and physical properties of pasta. Water uptake and swelling index were higher and the cooking loss was lower in vacuum-dried pasta than in pasta dried using very high temperature (VHT) technology. The swelling index, water uptake, and cooking loss were significantly higher in samples with oat β-glucan fiber powder compared to control. Pasta with oat powder was darker, softer, and less sticky than semolina pasta. Lightness of vacuum-dried samples was higher while redness was lower than in conventionally dried samples.Keywords: vacuum-drying; β-glucan; dietary fiber; pasta Se añadió fibra de avena β-glucano en polvo a la masa de pasta a niveles 40, 80, 120, 160 y 200 g/kg. La pasta se secó a altas temperaturas en un secador al vacío. Se evaluó la calidad de cocinado en base al cálculo del índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado. Se realizaron otras pruebas para determinar el color, la dureza, la adhesión, el total de fibra alimentaria y el contenido de β-glucano en la pasta. Los resultados mostraron que el secado al vacío tuvo un impacto significativo en la calidad del cocinado y las propiedades físicas de la pasta. La absorción de agua y el índice de hinchazón fueron mayores, aunque la pérdida de volumen en el cocinado fue menor en la pasta secada al vacío que con aquella secada con tecnología VHT. El índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado fueron significativamente elevados en muestras con fibra de avena β-glucano en polvo en comparación con las muestras control. La pasta con avena en polvo resultó ser más oscura, suave y menos pegajosa que la pasta con semolina. La ligereza de las muestras secadas al vacío fue mayor, mientras que el color rojizo fue menor que en las muestras secadas de manera convencional.

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Section: Pasta Colorsupporting

confidence: 89%

“…The cooking loss was determined as described by Chillo et al (2008). A 10 g sample was cooked in 300 ml of boiling distilled water.…”

Section: Cooking Lossmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Piwińska

Wyrwisz

Kurek

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Swelling index was determined with the use of method described by Cleary and Brennan (2006). To determine cooking loss, which represents the amount of solid substance lost in the cooking water, cooking water was collected in a beaker, dried at 105°C for 16 h, and weighed (Chillo, Laverse, Falcone, & Del Nobile, 2008). Cooking loss was expressed as a percentage of the mass of the starting material.…”

Section: Pasta Cooking Qualitymentioning

confidence: 99%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

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“…Pasta being stable food product is produced mainly by mixing durum semolina and water. Although more recently other grains have been used to partially replace durum semolina (Chillo et al, 2008). In addition, pseudo cereals have also been used to prepare gluten free (GF) or low glycemic index pastas for special nutrition (Caperuto et al, 2001;Alamprese et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Optimization and functionality of millet supplemented pasta

2015

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Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

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Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Cited by 126 publications

References 26 publications

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Effect of drying methods on the physical properties of durum wheat pasta

Optimization and functionality of millet supplemented pasta

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