Functional properties of pasta enriched with variable cereal brans (original) (raw)
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Improving nutritional value of pasta enriched with wheat bran
Revue Nature et Technologie, 2017
The aim of the present study is to introduce the wheat bran (Triticum), at different incorporation rates (10, 15, 20 and 25 %), in local pasta, in order to obtain fiber aestivum enriched products. For this purpose, nutritional, sensory and microbiological characteristics of pasta were analyzed. The results obtained revealed that pasta had a satisfying nutritional and technological quality. The Sensory characteristics and cooking quality of pastes as well as their nutritional quality were evaluated and compared to the control sample free of wheat bran. In general, an increase of optimum cooking time, swelling index and water absorption was induced by incorporating wheat bran in experimental pasta. Pasta enriched with wheat bran showed a dark color, especially with incorporation rates 20% and 25%. Whatever the incorporation rate, all pasta revealed high nutritional value compared to the control, with the exception of the dark color. Finally, this study showed the possibility of elaborating pasta enriched with wheat bran, which is mainly used as animal feed. This incorporation allowed enriching the pasta in complex carbohydrates, protein, fat and minerals, without greatly changing the sensory properties.
Foods
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran...
Application of common wheat bran for the industrial production of high‐fibre pasta
International Journal of Food Science & Technology, 2014
SummaryThe study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to ...
Food chemistry, 2017
The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals...
Food Quality and Safety, 2019
Objectives: This study was to evaluate the feasibility of incorporating dietary fibre, from three distinctive sources-oat bran (OB), whole barley flour, and resistant starch (RS), into regular pasta formulations. Materials and Methods: The effects of these fibre sources on product quality and sensory properties were examined, when added at levels of 5, 10, and 15 per cent (w/w, dry basis), respectively. A commercial pasta extruder was used to make spiral-shaped pasta (fusilli) for each formulation, and all samples were dried to be within shelf-stable moisture content [water activity (a w) below 0.4). Quality characteristics including total dietary fibre content, water uptake index, cooking loss, colour, and textural properties were measured for the samples made with optimized formulations. Consumer acceptance of fibre-enriched pasta products was determined using an affective ranking test. Results and Conclusions: The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation, leading to acceptable products with matching characteristics of texture and colour compared to commercial products. Among the three fibre sources, OB offered better characteristics of texture and taste, while RS featured the most desired golden colour. Although all three addition levels resulted in acceptable products, the lower addition level (5 per cent) led to the highest preference from the sensory panel.
Chemical Science International Journal, 2017
High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared pasta samples were assessed for cooking quality, color characteristics, sensory properties and selected samples were packed in HDPE bags and stored for 90 days and the stored samples were analyzed for changes in their moisture content, free fatty acids, water activity, cooking quality and overall acceptability at 30 days interval. Substitution of wheat flour by multigrain flour in pasta making significantly (p<0.05) increased the water absorption and volume expansion while it significantly (p<0.05) decreased the cooking time. The loss of solids in cooking water increased significantly (p<0.05) with the use of multigrain flour. Color characteristics and overall acceptability scores of Original Research Article
2019
Dietary fibers have beneficial physiological and metabolic effects and the enrichment of high-consumption products such as spaghetti with fibers can increase the health and reduce the risk of various diseases in the community. In this study, the effect of processed barley bran (at 40, 50 and 60% levels replacement), xanthan gum (at 1 and 2% levels) and their interactions on cooking properties (water absorption, cooking loss, optimum cooking time and swelling index), microstructural, texture and sensory of spaghetti were evaluated. With increasing barley bran content, the water absorption and cooking loss of spaghetti samples significantly decreased and increased, respectively (P<0.05). The gluten network was weakened by adding fiber by adding fiber, which reduced the cooking time to 10 min. The red value (a index) increased and the brightness (L index) decreased with the increase in the amount of the bran. Increment of barley bran increased the hardness of spaghetti texture noticeably, while the presence of xanthan gum improved the textural properties. The electron microscopy images showed that by adding xanthan, the walls of the air bags become more swollen, and in the presence of the bran caused rough structure. Sensory evaluation results indicated lower total acceptance of bran containing samples. Although the sample containing 40% barley bran and no xanthan gum had the highest overall acceptance among the fiber enriched samples.
Food Chemistry, 2012
Insoluble fibres are important in human health and disease prevention and can be incorporated into food. High fibre pasta prepared with bran is typically inferior quality compared to durum pasta. This study compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) dried at high temperature. Pasta was evaluated for cooking properties, texture, sensory, fibre content, antioxidant status (AO) and in vitro starch digestibility to determine the dose producing acceptable quality. Pollard at 10% substitution had minimal impact on quality with higher AO and fibre. Above 30%, pasta had undesirable colour, sensory properties and higher starch digestion. Although bran substituted pasta had undesirable sensory and technological properties, especially at 30% incorporation, it does provide more dietary fibre and antioxidants than regular pasta and does not affect starch digestibility. Interestingly, a significant amount of AO was retained in the cooked pasta. The study illustrates the value of structural analysis to explain observed technological properties of the product with fibre inclusion.
Pasta quality as impacted by the type of flour and starch and the level of egg addition
Journal of Texture Studies, 2016
This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated. Egg levels negatively (p < .05) impacted treatments pasting viscosities, except in potato starch and rice flour. Stabilized rice bran peak viscosity increased from 215.0 to 3420.0 cP with decrease in egg level from 33 to 0%. Flow behavior index of treatments solution with various fractions of starch types and egg level ranged from 0.34 to 1.42 and was significantly (p < .05) lower than control (i.e., 2.15) indicating a better fit as a shear thinning model. Water holding capacity values of acorn starch and lupine flour were the greatest among treatment ranging from 86.8% to 176.0% and from 83.3% to 152.0%, respectively. Results also showed a possible modification of cooked pasta quality including firmness, stickiness, cooking loss, and water uptake, keeping with consumer acceptability through varying starch type and egg level. Practical applications Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components.