Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility (original) (raw)
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Lack of effect of high temperature drying on digestibility of starch in spaghetti
Journal of Cereal Science, 1992
The aim of this work was to study the influence of three different drying temperatures on starch digestibility in spaghetti. Completeness of starch digestion and glycaemic response to three types of spaghetti dried at 50, 80 and 90°C were evaluated using the breath H 2 and the glycaemic index techniques in six healthy volunteers. Samples of spaghetti were analysed for starch susceptibility to a-amylolysis in vitro. No differences were found either in glycaemic response or degree of carbohydrate malabsorption among samples. In vitro results revealed a small but significant decrease in starch digestibility for the higher drying temperature. We conclude that even though heat treatment induced modification in starch digestibility, possibly by affecting starch availability to a-amylase, these differences did not seem to influence significantly the physiological processes of digestion in vivo. * To whom correspondence should be addressed. Abbreviations used: BMI = body mass index (kg/m 2); GI = glycaemic index; lAUe = incremental area under the breath hydrogen curve (ppm x h); MBGI = maximum blood glucose increase (above baseline) (mmol x 1-'); BGIAUe = blood glucose incremental area under the curve (mmol x I~' x min; HT = high temperature; NSP = non-starch polysaccharides.
Heat damage and in vitro starch digestibility of puffed wheat kernels
Food Chemistry, 2015
The effects of low (LT) or high (HT) temperature drying on ultrastructural, molecular and in vitro digestibility properties of cooked spaghetti were studied. Starch swelling and denaturation/aggregation of proteins occurring at diverse stages, LT or HT drying and cooking, resulted in different in vitro digestibility of spaghetti. For the first time, these differences were assessed in terms of the release of free AA and simple sugars. Indeed, at the end of in vitro digestion, the total amount of released maltotriose, maltose and glucose significantly differentiated digestates of LT and HT spaghetti (12.6 and 15.9 g 100 g À1 ). In the same samples, diverse amounts (16.3 and 12.5 g 100 g À1 protein) of free amino acids were found. Chemical artifacts occurring at protein level impaired release of lysine in cooked HT spaghetti after in vitro digestion. These results increase the knowledge on digestibility of LT and HT cooked spaghetti.
Journal of Functional Foods, 2018
In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antioxidant properties, anti-glycation activity and capacity to inhibit amylolytic enzymes. Level of released sugars depended on the applied drying cycle. The exorphins C5 and A5 were found in all gastric or intestinal digestates, respectively. The fate of individual phenolic acids during cooking and digestion was not unidirectional, but the total content of phenolic acids increased as long as the digestion proceeded. Intestinal digestates presented the highest antioxidant capacity, while they kept coeliac toxicity. Gastric digestates showed potential inhibitory effects on α-amylase and α-glucosidase. These findings indicate that dried pasta, in addition to being a source of nutrients, delivers bioactive compounds and biological features being modulated by heat treatment and digestion process.
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Polish Journal of Food and Nutrition Sciences
Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50°C for 8 h (L), and pasta dried at 80°C for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interesting method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.
Gels
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations (p < 0.05) we...
Food and Bioprocess Technology, 2010
Resistant starch (RS) included in pasta can have auspicious health benefits and functional properties. The resistance of starch, however, can be greatly influenced by the applied food preparation process. The aim of the present study was to investigate the effects of two different resistant starches on the digestibility of pasta and to predict the impact of the conventional pasta processing (extrusion under standard conditions, 120 bars, 40°C; drying in an air-drying room at 35–40°C and cooking until the optimum cooking time) on the quality of different resistant starch included in products by using an in vitro enzymatic hydrolysis method. Results showed that the applied, conventional pasta extrusion step had only a small effect on the liberated glucose level and did not influence the RS content significantly. The cooking in contrast caused an increased digestibility and the lost of resistance of all pasta products. The digestibility was significantly lower (p
Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti
Plant Foods for Human Nutrition, 2019
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investigate, for the first time, the real nutritional intake through the chemical composition and the heat damage during processing by quantification of furosine. Eight samples of GF spaghetti were compared with wheat spaghetti. Dried and cooked GF pasta had lower protein and ash content than wheat spaghetti. GF samples composed solely by corn flour had higher optimal cooking time. Samples with emulsifier showed lower losses during cooking. Considering their composition, no trend could be established to explain textural behavior. Samples constituted merely by corn showed the highest resilience and elasticity. Spaghetti constituted only from corn and rice showed the highest firmness. The furosine content in dried samples ranged between 19-134 mg FUR/100 g proteins and in cooked samples ranged between 48 to 360 mg FUR/100 g proteins. Furosine content of GF pasta was in general lower than in wheat pasta, and those differences were even enlarged when comparing them after cooking. The results of PCA indicated it was possible to discriminate GF pasta regarding their technological and nutritional behavior.
Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?
Foods
Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared ...