Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
B. Dhiraj,P. Prabhasankar +1 more
Reads0
Chats0
TLDR
The present study concludes that Comb3 comprising 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100%T.Abstract:
This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.read more
Citations
More filters
Journal ArticleDOI
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
TL;DR: In this paper, the effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated, and the results indicated that RS4 supplementation provided improvement in nutritional properties and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.
Journal ArticleDOI
Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
TL;DR: Common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta, and cooked pasta with 2% B GRFs had the highest overall acceptability score.
Journal ArticleDOI
Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity?
Maria Gloria Mumolo,Francesco Rettura,Sara Melissari,Francesco Costa,Angelo Ricchiuti,Linda Ceccarelli,Nicola de Bortoli,Santino Marchi,Massimo Bellini +8 more
TL;DR: A low-FODMAP diet (LFD) should be the first dietary option for patients referring symptoms more related to FODMAPs than gluten/wheat and the second-line treatment for those with self-reported gluten/Wheat-related symptoms not responding to the GFD.
Journal ArticleDOI
Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta
W. Asongni Djeukeu,W. Asongni Djeukeu,Inocent Gouado,Marlyse Solange Leng,M. Vijaykrishnaraj,P. Prabhasankar +5 more
TL;DR: In this article, the cooking quality, antioxidant potential, digestibility profile and sensory profile of the blended pasta have been evaluated, and the substitution of yam flours with Durum semolina flour at different levels (10, 20, 30 and 60) has been shown to significantly improve the nutritional quality.
Journal ArticleDOI
Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics
TL;DR: In this paper, the authors evaluated the impact of the incorporation of poultry-based ingredients such as egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w).
References
More filters
Journal Article
Classification and measurement of nutritionally important starch fractions
TL;DR: Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.
Journal ArticleDOI
A starch hydrolysis procedure to estimate glycemic index
TL;DR: In this article, an in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed, and a first-order equation that rules the hydrolytic process was found: CC∞ (1−e −kt ).
Journal ArticleDOI
Influence of hydrocolloids on dough rheology and bread quality
TL;DR: In this paper, the effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and hydroxypropylmethylcellulose) on the rheological properties of the wheat flour dough and the final quality of breads was investigated.