Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus, causing environmental pollution. In the present study, mango peel was incorporated into macaroni at three different levels (2.5, 5.0, 7.5%) and studied its effect on the cooking properties, firmness, nutraceutical and sensory characteristics of macaroni. The total dietary fiber content in macaroni increased from 8.6 to 17.8%. The content of polyphenols increased from 0.46 to 1.80 mg/g and carotenoid content increased from 5 to 84 μg/g of macaroni with 7.5% incorporation of mango peel powder. The macaroni products incorporated with mango peel exhibited improved antioxidant properties. The cooking loss of macaroni increased from 5.84 to 8.71%, and the firmness increased from 44 to 73.45 gf upon incorporation of mango peel powder. Incorporation of 5% mango peel powder into semolina yielded macaroni with acceptable quality. Thus, the results suggest that by incorporating mango peel powder, it is possible to enhance the nutritional quality of macaroni without affecting its cooking, textural and sensory properties.

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

The increase in consumers demand for high-quality food products has led to the growth in the use of new technologies and ingredients such as RS. RS occurs basically in all starchy foods and has a long history as food source for humans. RS includes the portion of starch that can resist digestion by human pancreatic amylase in the small intestine and thus, reach the colon. His great nutritional interest is associated with his physiological effects, similar to those of dietary fibre. The regular consumption of certain subclasses of highly fermentable dietary fibre sources result in gut associated immune and microbiota modulation as well as a significant production of SCFAs. Among the different physiological roles of RS, its prebiotic effect is of great interest. RS can be considered prebiotic and it is not absorbed in the intestine. The best approach of prebiotic–probiotic symbiosis is achieved by encapsulation. But other food biocompounds can be encapsulated too using RS.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201000099

Resistant starch as prebiotic: A review

Chemical composition and health effects of Tartary buckwheat

Defining and optimizing the technological process to improve the sensory and nutritional characteristics of gluten-free (GF) products still represent a challenge for researchers and industry. As regards pasta, several ingredients (modified starch, GF flours, additives) have been used as alternatives to gluten in order to create a starchy network that can withstand the physical stresses of cooking and impart firmness to the cooked product. Moreover, different variations of noodle-making technology have been proposed to simplify the artisan process based on repeated heating and cooling steps, which are difficult to control and monitor. This paper will overview how to replace gluten functionality in GF pasta.

/pdf/what-can-play-the-role-of-gluten-in-gluten-free-pasta-1lcre0ejw5.pdf

What can play the role of gluten in gluten free pasta

https://digital.csic.es/bitstream/10261/219434/3/main.pdf

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

Microbial decontamination of wheat grain with superheated steam

Superheated steam (SS) was used to inactivate peroxidase and lipolytic enzymes of wheat bran (WB) in this study. Meanwhile, the effects of SS on nutritional attributes of WB were also evaluated. Compared with conventional hot air (HA) treatment (16 min), SS processing could inactivate enzymes of WB within a much shorter time (7 min). SS processing did not cause the loss of non-starch nutrients (lipid, protein, ash and dietary fiber) or promote the oxidation of lipids in WB. Superheated steam-stabilized wheat bran (SS-WB) also showed comparable antioxidant activities to that of native WB. However, compared with hot air-stabilized wheat bran (HA-WB), SS-WB exhibited a brighter color (L* value, 69.96 and 64.65, respectivly), higher extractable phenolic compounds contents (3736.7 and 2952.1 μg GAE/g WB d.b., respectivly) and stronger antioxidant activities (13.76 and 11.95 μmol Trolox equivalent/g WB d.b., respectivly) as well as lower peroxide value (1.27 and 1.81 meq O2/kg d.b., respectivly), higher unsaturated fatty acid contents (64.05% and 58.11%, respectivly) and sensory evaluation scores. Therefore, SS treatment should be a new efficient technology that could stabilize WB while maintain its nutritional attributes at the same time. The resultant SS-WB may be a potential alternative to native WB and HA-WB.

Zaigui Li

Papers

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

Microbial decontamination of wheat grain with superheated steam

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment

Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing