How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein (original) (raw)
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PLOS ONE, 2016
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Antinutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2012
Pasta is a popular carbohydrate based food because of its low glycaemic index (GI) and ease of preparation, its low GI can be attributed to its specific structure. Effects of fortification of pasta with the combination of chickpea flourand defatted soy flour at different levels were assessed on the nutritional, sensory and cooking quality of the pasta. The fortification of durum wheat semolina was done by the combination of chickpea flour and defatted soy flour at levels (0,0)% containing only semolina as control, (10,6)%, (14,10)%, (18,14)% respectively. A novel legume fortified pasta product was successfully produced and it was observed as the concentration of legumes was increased the cooking time also increased. The cooking quality of the pasta was enhanced by steaming. On the basis of cooking and sensory quality, pasta containing 14% chickpea flour and 10% defatted soy flour resulted in better quality and nutritious pasta.
British Journal of Nutrition
This study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9...
Journal of Food Science and Technology, 2012
Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.
Nutritional and Technological Quality of High Protein Pasta
Foods
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed imp...
Effects of meat addition on pasta structure, nutrition and in vitro digestibility
Food Chemistry, 2016
In our study, semolina flour was substituted with beef emulsion (EM) at three different levels of 15, 30 and 45% (w/w) to develop a pasta with enhanced nutritional profile. The protein, fat, and water content significantly increased with addition of meat. The addition of meat enhanced the pasta gluten network. The redness and yellowness of cooked pasta increased with meat addition. Tensile strength increased from 0.018 N/mm 2 in the control sample to 0.046 N/mm 2 in 45EM sample. All meat-containing samples had significantly higher elasticity than control (0.039 N/mm 2). GI significantly decreased and IVPD value increased in 45EM sample. Five essential amino acids (leucine, lysine, methionine, threonine, tryptophan) in pasta digesta increased significantly with increasing meat addition. Highlights • Physicochemical profile of pasta increases with the addition of meat • Pasta gluten network is enhanced with meat addition, increasing the tensile strength and elasticity of pasta • Pasta with added meat had decreased GI value, increased IVPD value and enhanced amino acid profile.
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
Food Research International, 2010
Nutritionally enhanced spaghetti was produced by adding high amounts (35% db) of legume flour (split pea or faba bean) to durum wheat semolina. The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of nongluten proteins and insoluble fibres which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed. Some quality attributes (e.g. lower cooking loss) of fortified pasta were improved by applying high and very high temperatures during the drying cycle, reflecting strengthening of the protein network. However, these treatments resulted in excessively firm and rubbery pasta according to the panelists.
Sensory and Selected Textural Properties of Pasta Fortified with Plant Proteins and Whey
Journal of Food Science, 1978
ABSTRACTSensory and mechanical properties evaluation were run on pasta products fortified with eight different high protein sources. Some mechanical and compositional properties were analyzed for the expressed purpose of using them as predictors of texture as evaluated by a trained sensory panel. The combination of the rupture force and a creep recovery factor proved to be a relatively good predictor of the textural quality of the cooked products. An analysis of variance indicated that in order to obtain an acceptable protein fortified pasta product, attention should be given to the source of protein. The level of substitution of fortification was found to be of little significance as far as texture is concerned.