Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

Sissons, Mike; Fellows, Christopher M.

doi:10.1016/b978-0-12-401716-0.00017-9

Cited by 9 publications

(11 citation statements)

References 68 publications

(94 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wheat products typically have a relatively low protein content (<20%), lacking essential amino acids (lysine, threonine, leucine) with a low fibre content compared to legumes. The demand by consumers for healthier foods has led many researchers to conduct studies on the supplementation of pasta with ingredients to enhance its nutritional, phytochemical and functional properties (Sissons & Fellows, 2014;Mercier et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate

Cutillo

Farahnaky

Marcotuli³

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Spaghetti commonly made with durum wheat, typically lacks essential amino acids and with low fibre. Legumes offer potential to improve these properties and lupin is a good choice because it is cheaper with fewer antinutritional compounds than other legumes. Spaghetti was prepared with 0%, 5%, 17% and 30% lupin protein isolate (LPI) using both single-screw (SSEP) and twin-screw extrusion (TSEP). LPI increased protein up to 129%, reduced cooking time, water absorption and cooked firmness while stickiness and cooking loss were increased, especially using TSEP. LPI made the dried pasta more red and yellow and decreased brightness. The percentage of starch digested under in vitro conditions was reduced using 17%LPI with TSEP and 30%LPI with SSEP compared vs. control. Microscopy revealed changes in structure by LPI which may explain impacts on technological properties and digestion. Inclusion of LPI in pasta represents a potential approach for a low-cost improvement of nutritional value of spaghetti and potentially reducing its starch digestibility.

show abstract

Section: Introductionmentioning

confidence: 99%

In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate

Cutillo

Farahnaky

Marcotuli³

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Fructan oligosaccharides are typically characterized by DP <10. Inulin-type chains are generally between DP 2-60 (Sissons and Fellows 2014), while levan types are slightly longer (DP <200) (Avigad and Dey 1997). These values vary with the current weather conditions and the physiological requirements of the plant.…”

Section: Introductionmentioning

confidence: 98%

Comparative ecophysiological study of the seasonally dependent non-structural carbohydrate pool of the fructan-accumulating Helianthus tuberosus, Cichorium intybus and Dactylis glomerata

Marschall¹,

Sütő²,

Szőke³

2019

ABPA

View full text Add to dashboard Cite

Our experimental results show that fructans play a major role in the physiological processes of the three species. The two species (Helianthus tuberosus, Cichorium intybus) belonging to the Asteraceae tend to accumulate low molecular weight oligosaccharides and the species (Dactylis glomerata) belonging to the Poaceae accumulates medium and high molecular weight oligo-and polysaccharides to increase physiological performance, stress tolerance. Taking into account the climatic and weather conditions, we concluded that the fructan production of the plants belonging to the Asteraceae investigated in North Hungary is mainly influenced by the cold, while the species belonging to the Poaceae is influenced by temperature factors and also the amount of precipitation.

show abstract

“…Many of the functional pasta studies add flours from nonwheat sources, resistant starch, oligosaccharides, and fiber ingredients to the pasta formulation, but these typically can only tolerate up to ~ 10%–15% before sensory properties are affected (Mercier et al., 2016; Sissons & Fellows, 2014). Protein isolates have the advantage of being enriched in protein.…”

Section: Introductionmentioning

confidence: 99%

Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion

et al. 2021

Self Cite

View full text Add to dashboard Cite

Background and objectives Wheat bran is commonly used in pasta products and is an excellent source of phytochemicals, but it creates various processing and consumer acceptability issues. Proteins extracted from bran (WBPC) have potential to improve the protein content and protein quality of pasta, but their contribution to the phytochemical content of pasta is unknown. Findings In this study, WBPC was added to a spaghetti formulae at 0, 1%, 5%, 10%, and 20% (w/w). The dried uncooked spaghetti were characterized for quali‐quantitative composition of phytosterols and phenolic acids. Also, both the uncooked and cooked samples were evaluated for total soluble phenolics (TSP) and antioxidant activity (AO). Results showed that pasta with 20%WBPC increased total phytosterol content (~55%), and phenolic acids content (~57%), with ferulic acid being the main component. Cooked spaghetti had reduced TSP and AO compared to the uncooked. However, cooked 20%WBPC spaghetti had significantly higher contents of both TSP (~37%) and AO (~93%) compared to 100% durum semolina spaghetti. The in vitro starch digestion of pasta was not affected by WBPC at these levels. Conclusion Spaghetti enriched with WBPC has improved phytochemical content without negative changes on pasta in vitro starch digestion. Significance and novelty WBPC is a suitable ingredient to enhance the phytochemical content of regular spaghetti with potential health benefits.

show abstract

Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

Cited by 9 publications

References 68 publications

In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate

In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate

Comparative ecophysiological study of the seasonally dependent non-structural carbohydrate pool of the fructan-accumulating Helianthus tuberosus, Cichorium intybus and Dactylis glomerata

Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion

Contact Info

Product

Resources

About