Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview (original) (raw)
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Pasta: Raw materials, processing and quality improvement
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Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow colour is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer's disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.
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.
Evaluation of structural, chemical and digestibility properties of multigrain pasta
Journal of Food Science and Technology, 2020
Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), finger millet flour (FMF) and multigrain flour (MF) prepared with a blend of DWS (51.60%), SF (31.96%) and FMF (13.04%), were examined for their pasta making potential. Developed multigrain pasta was characterized on the basis of antioxidant, anti-nutritional, in vitro protein and starch digestibility and microstructural properties. The rheological properties (water absorption, development time and departure time), pasting profile (peak and breakdown viscosity) and transition temperature (onset; T o , mid; T p and conclusion; T c) of MF was higher
Croatian Journal of Food Science and Technology
As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of these with advantage of having several health benefits. Furthermore, the results of this study could provide the industry useful information about potential utilization of different non-conventional ingredients in food formulations and product development for new functional foods.
Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
Food Science and Technology (Campinas), 2013
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2 2 Central Composite Rotational Design was used, in which the effects of the addition of pre-gelatinized rice flour-PGRF (0-60%) and modified egg albumin-MEA (0-10%) were studied. The dependent variables were the results of the cooking test and of the instrumental texture. The optimum cooking time for all of the formulations of rice fresh pasta was 3 minutes. MEA had a greater effect on increasing the weight of the pasta when compared to that of PGRF. It was found that with the addition of PGRF increase in loss of solids in cooking water, whereas MEA exerted the opposite effect on this parameter. Moreover, the maximum value of MEA (10%) had an optimum effect on pasta firmness, while PGRF had a negative effect on this parameter. The maximum values of PGRF and MEA reduced the stickiness of the pasta. Based on these results and on the parameters considered as most important, the rice pasta with the best technological characteristics was that with the maximum levels of MEA (10%) and no addition of PGRF (0%). This product was submitted to sensory and microbiological analyses, with good results.
International Journal of Food Science and Technology, 2008
The characterisation of traditional Italian pasta obtained by mixing amounts of toasted whole meal with re-milled semolina and other ingredients was obtained by means of physico-chemical, rheological, mechanical, sensory and image analyses. The toasted meal showed higher ash, fibre and protein contents than re-milled semolina. The replacement of percentages of re-milled semolina with the toasted meal and soft flour increased tenacity and decreased extensibility and strength, making the dough less suitable for pasta-making. The P/L values were indices of high starch damage. The replacement of part of re-milled semolina and water with toasted whole wheat meal, soft flour and eggs increased the optimal cooking time and the amount of water absorbed during cooking but made the other cooking parameters worse. The image analysis provided evidence of the changes induced by the use of toasted wholemeal, soft flour and eggs in the microscopic structure of pasta protein and starch.
Journal of Food Science and Technology, 2019
The effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, and lower firmness values. Filling material usage and the addition of WB or WG significantly (p \ 0.05) affected the color parameters (L*, a* and b*) of the fresh pasta samples. WG supplemented samples had higher protein, fat, Mg, P, Zn content and antioxidant activity, as well as lower cellulose, Ca, Fe, K and phytic acid content than those of containing WB. Filled fresh pasta samples presented superior chemical properties (excluding cellulose and Fe content) compared to unfilled ones. Increasing amount of WB and WG enhanced all the chemical properties of fresh pasta. Sensory analyses results demonstrated a decrease in the overall acceptability of fresh pasta formulations prepared with over 10% of WB and 15% of WG.
Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta
2012
Celiac disease is an immune-mediated enteropathy, characterized by lifelong intolerance to gluten in genetically susceptible individuals. This study aims to develop hypoallergenic pasta using blends of Triticum durum semolina, 40% of other non-wheat flours and additives. Formulated pasta samples were evaluated for product quality characteristics and also subjected to biochemical analysis. Results showed that cooking loss ranged from 6.9% to 7.4%, which were within the acceptable range of 8%. Color change was low and in vitro protein digestibility of the pasta was found to be insignificant. Pasting characteristics of the hypoallergenic flour showed the increased peak viscosity and decreased gelatinization temperature. The scanning electron microscopy results demonstrated less-affected microstructure of gluten network. Texture profile analysis and descriptive sensory analysis revealed that optimized hypoallergenic pasta with xanthan gum as additive was acceptable and comparable with control. SDS-PAGE pattern showed distinct protein profile and decreased intensity, which was supported by Dot-Blot. In conclusion, the hypoallergenic pasta prepared by replacing T durum flour by 40% of other non-gluten flours could be useful for celiac patients because of its low antigenic activity.
Formulation of Nutrition and Sensory Aspects of Pasta Based Products
Pasta based products such as noodles, spaghetti have been a staple food in many parts of the world for a very long time and one of the staple foods of the Mediterranean diet. These products continue to be popular worldwide as they are seen as a form of convenient and comfort food with enough nutritional properties. 1. Natural protein for improved dough structure 2.Functional plant-based ingredients 3.Improving physiological functions 4.Incorporation of Salt 5.Natural preservatives To Read More : https://bit.ly/35Ik3v4