Special Issue: Innovative Pasta with High Nutritional and Health Potential

Gazza, Laura; Nocente, Francesca

doi:10.3390/foods11162448

Cited by 2 publications

(2 citation statements)

References 11 publications

(47 reference statements)

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“…Gluten-free baked products have been widely consumed due to increasing prevalence of celiac disease, non-celiac gluten sensitivity, and due to the growing trend towards following a healthier diet (Xu et al, 2020;Gazza and Nocente, 2022). Thus, these products constitute one of the most rapidly growing segments of food industry.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Hazelnut Skin and Hazelnut Flour in Gluten-Free Cakes: Correlation of Batter Rheology With Cake Quality

Yazar

2024

Gıda

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The effects of rice flour substitution with hazelnut skin (HS), hazelnut flour (HF), and HS-HF blend (1:1, w/w) at percentages of 0%, 5%, 10%, 15% (w/w) on gluten-free cake batters were studied from a rheological standpoint. Replacement with 5% HS increased Power-Law consistency index (K), reduced specific gravity and resulted in the highest cake volume. Increasing levels of HS gradually increased specific gravity, water activity, and reduced tan, leading to cakes with lower volume, darker (lower L*) color, harder texture. HF addition increased tan (at >5%) and specific gravity, producing cakes with lower volume, but similar color and texture to those of control. HS-HF blend improved cake color and hardness compared to HS added alone. Strong correlations were found between G() slope and cake volume (r=0.9939 for added HS, r=-0.9408 for added HF), the exponent a and cake volume (r=0.9447 for added HS, r=-0.8668 for added HF).

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Section: Introductionmentioning

confidence: 99%

Utilization of Hazelnut Skin and Hazelnut Flour in Gluten-Free Cakes: Correlation of Batter Rheology With Cake Quality

Yazar

2024

Gıda

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“…Dry pasta-specific attributes in terms of versatility, low cost, long shelf life, easy preparation, worldwide diffusion make it the optimal matrix for enrichment with functional molecules [19] or other kinds of non-wheat flours and ingredients. Indeed, pasta has been the object of many supplementation strategies to improve its nutritional and health potential [20]. Different attempts to produce sorghum and cassava pasta were conducted providing high value-added ingredients by improving nutritional, technological, and functional properties [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

Galassi,

Gazza,

Nocente

et al. 2023

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Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.

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Special Issue: Innovative Pasta with High Nutritional and Health Potential

Abstract: This editorial summarizes some of the key challenges in the production of novel pasta formulations in order to obtain high nutritional and healthy products [...]

Cited by 2 publications

References 11 publications

Utilization of Hazelnut Skin and Hazelnut Flour in Gluten-Free Cakes: Correlation of Batter Rheology With Cake Quality

Utilization of Hazelnut Skin and Hazelnut Flour in Gluten-Free Cakes: Correlation of Batter Rheology With Cake Quality

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

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