Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

Gasparre, Nicola; Rosell, Cristina M.

doi:10.1016/j.foodhyd.2019.105194

Cited by 51 publications

(39 citation statements)

References 31 publications

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“…Adding Psyllium in gel form, and not in powder, most likely decrease Psyllium' hydration competitiveness, showing a complementarity with the starch gel to build up the GF pasta internal matrix, hindering the leaching of materials into the cooking water. Gasparre & Rosell (2019) results seem to support this hypothesis referring that hydrocolloid addition (xanthan gum, inulin and carboxymethyl cellulose) to GF pasta significantly decreased the cooking loss, but still showing much higher values (13.7 -16.5 g/100 g) compared to (0.6 -1.5 g/100 g) of the present work.…”

Section: Psyllium Gel/rice Flour Gel Ratiosupporting

confidence: 82%

“…This could be due to a sort of competitive phenomena between the two gels, hindering the development of the full potential of Psyllium to build up the internal structure. Likewise, Gasparre & Rosell (2019) described a rise of firmness along with a significant reduction of adhesiveness of GF pasta in the presence of hydrocolloids.…”

Section: Psyllium Gel/rice Flour Gel Ratiomentioning

confidence: 97%

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Psyllium husk gel to reinforce structure of gluten-free pasta?

Fradinho

Soares

Niccolai

et al. 2020

LWT

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Psyllium Gel/rice Flour Gel Ratiosupporting

confidence: 82%

Section: Psyllium Gel/rice Flour Gel Ratiomentioning

confidence: 97%

Psyllium husk gel to reinforce structure of gluten-free pasta?

Fradinho

Soares

Niccolai

et al. 2020

LWT

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“…Tiger nut flour was high in fat and saturated fat, and this gluten-free flour alternative was promoted as great for baking sweet or savoury treats, with twice as much dietary fibre as wholemeal flour. In the scientific literature, it has been tested in biscuits [ 43 ], noodles [ 44 ] and pasta with ~40% substitution of tiger nut flour [ 45 ]. Tests in bread were combined with legumes, making it more difficult to assess the value or physico-chemical effects of the tiger nut flour in this food [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Hughes¹,

Vaiciurgis

Grafenauer

2020

Nutrients

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Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre and sodium. Overall, 130 products were collected, including 26 plain flour, 12 self-raising, 17 plain wholemeal, 4 wholemeal self-raising, 20 bread-making mixes (4 were whole grain), 20 other refined grain (including corn and rice flour), 17 gluten-free, 3 legume, 4 fruit/vegetable, 4 coconut and 3 other non-grain (e.g., hemp seed, cricket flour) products. Plain wheat flour dominated the category, while whole grain (wholemeal) made up 19% of products, yet they contained significantly more dietary fibre (p < 0.001) and protein (p < 0.001). Self-raising flours were significantly higher in sodium (p < 0.001) and gluten-free products were lower in protein and dietary fibre, making legume, buckwheat and quinoa flour a better choice. Sustainability principles in fruit and vegetable production and novel insect products have driven new product development. There is a clear opportunity for further on-pack promotion of whole grain and dietary fibre within the category via food product labelling.

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“…Edible, sweet, brown-colored tiger nut (Cyperus esculentus L.) tubers are widely cultivated in Spain, Burkina Faso, Mali, Niger, and Nigeria [1]. Although it is underutilized in many countries in the world, tiger nut is an important crop in Spain [2], where it is used to produce a milky beverage and has also been employed for animal feed.…”

Section: Introductionmentioning

confidence: 99%

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

Martín-Esparza

Raigón

García-Martínez

et al. 2021

Foods

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The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box–Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.

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Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

Cited by 51 publications

References 31 publications

Psyllium husk gel to reinforce structure of gluten-free pasta?

Psyllium husk gel to reinforce structure of gluten-free pasta?

Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

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