Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

doi:10.3390/foods8040129

Cited by 49 publications

(56 citation statements)

References 82 publications

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“…Nevertheless, the cooking performances and textural properties of fortified products were affected by the inclusion of the additional ingredients. A decrease in OCT and the increase in the cooking loss observed in fortified pasta might be due to the lower quality of the gluten network [20]. Overall, fortified pasta was characterized by values of hardness higher than control.…”

Section: Discussionmentioning

confidence: 90%

“…The need for a diversified, balanced and healthy diet and the continued emphasis on the importance of dietary proteins and fibers are pressuring food companies and researchers to develop new products. Pasta is an important staple food; compared to other wheat-based foods, it is characterized by a lower glycemic index (GI), and it has been identified as a suitable carrier of bioactive compounds in daily diet [4,5,20]. Novel pasta recipes including the replacement of wheat flour with alternative flours, as well as the inclusion of pre-fermented ingredients have been recently proposed [20].…”

Section: Discussionmentioning

confidence: 99%

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Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Schettino

Pontonio

Rizzello

2019

Foods

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A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

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Section: Discussionmentioning

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Schettino

Pontonio

Rizzello

2019

Foods

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“…Sourdough-fermented ingredients have been recently proposed to enhance the nutritional and functional properties of pasta [96]. However, to our knowledge, no study investigating the phenolic profile of pasta produced with sourdough-fermented flours has been so far published.…”

Section: Raw Materials Processing Pasta-making and Pasta Cookingmentioning

confidence: 99%

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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“…In recent years, the prevalence of celiac disease has increased and recently, a new syndrome called non-celiac gluten sensitivity (NCGS) has been identified and confirmed [1,2]. The disorders related to the presence of gluten such as celiac disease, wheat allergy and NCGS, are continuously increasing reaching up to 5% of total global prevalence [3].…”

Section: Introductionmentioning

confidence: 99%

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Chiș

Păucean

Man

et al. 2020

Foods

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Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

Cited by 49 publications

References 82 publications

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

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