Recent advances and challenges on chitosan-based nanostructures by polyelectrolyte complexation and ionic gelation for anthocyanins stabilization

Flores, Rafaela Venancio; Silva, Rafael Resende Assis; Oliveira, Taíla Veloso de; Oliveira, Eduardo Basílio de; Stringheta, Paulo César; Soares, Nilda de Fátima Ferreira

doi:10.33448/rsd-v11i10.33092

Cited by 1 publication

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References 102 publications

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“…However, considering that black rice flour represented only 17.3% in the formulation of gluten-free pasta (Table 1) the contents of anthocyanins found were very expressive. The stability of anthocyanins is influenced by temperature, presence of metals, oxygen, pH, and light (Massaretto et al, 2022;Flores et al 2022), conditions submitted in the pasta extrusion process that could cause a decrease in its content.…”

Section: Nutritional Properties Of Black Rice Pastamentioning

confidence: 99%

Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes

Meza

Venturini

Yoshida

et al. 2022

RSD

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The manufacture and characterization of gluten-free pasta based on black rice flour by-products from the industrial processing of black rice grains were addressed in this study. The black rice pasta (BRP) was extruded in a penne format developed with black rice flour: white rice flour 1:2 w/w, and the addition of food additives to improve the texture and viscoelasticity proprieties of pasta: tapioca starch, xanthan gum, egg, and water. The cooking quality, texture parameters, CIEL*a*b* color, and total monomeric anthocyanin (TAM) content were evaluated. The optimum cooking time was adjusted to 7 minutes, BRP presented 31.9% of moisture, water absorption of 68.0%, and cooking loss of 4.8%. Texture properties of BRP were positively affected by the presence of additives and presented firmness and adhesiveness values of 2.54 N and 0.01 N, respectively. Cooked BRP presented 10.4 mg of cyanidin-3-glycoside / 100 g (dry basis), carrying a reduction of only 16% of the TAM content related to the dough before cooking. Sensory analysis performed with 100 untrained testers showed high acceptance indexes (between 67% and 89%), with flavor and texture the most well-evaluated attributes contributing to an expressive purchase intention (86%) if the product was available for sale. It was possible to reuse a residue from black rice-processing and develop an innovative, high-quality gluten-free pasta, with a peculiar chestnut flavor, a natural purple color, with nutritional properties, antioxidants and being gluten-free, it is a product with potential to benefit and increases the diversity of food for celiac patients.

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Section: Nutritional Properties Of Black Rice Pastamentioning

confidence: 99%