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Pasta and macaroni - dietary importance

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... Pasta has a primary role in human nutrition, thanks to its complex carbohydrate profile and unique nutritional features, in that the starch is slowly digested and absorbed in the small intestine with health benefits for consumers [2]. Numerous studies have analyzed the possibility of adding functional ingredients into pasta to improve its nutritional properties [3,4]. ...
... Pasta is a popular food product because of its' versatility, low cost, ease of pre- paration and nutritional quality (Foschia, Peressini, Sensidoni, Brennan, & Brennan, 2015). Pasta is a healthy food which contains protein, vitamins and is an important source of carbohydrates with virtually no fat ( Foschia et al., 2015;Krishnan, Menon, Padmaja, Sajeev, & Moorthy, 2012;Malcolmson, 2003). Cooking quality is the most important consumer attribute of pasta, including parameters such as cooking time, cooking loss, water absorption index, swelling index, texture (Ficco, De Simone, & De Leonardis, 2016;Gelencser, Gal, Hodsagi, & Salgo, 2008;Sobota, Rzedzicki, Zarzycki, & Kuzawiriska, 2015). ...
... Pasta is a popular food product because of its' versatility, low cost, ease of preparation and nutritional quality (Foschia, Peressini, Sensidoni, Brennan, & Brennan, 2015). Pasta is a healthy food which contains protein, vitamins and is an important source of carbohydrates with virtually no fat (Foschia et al., 2015;Krishnan, Menon, Padmaja, Sajeev, & Moorthy, 2012;Malcolmson, 2003). Cooking quality is the most important consumer attribute of pasta, including parameters such as cooking time, cooking loss, water absorption index, swelling index, texture (Ficco, De Simone, & De Leonardis, 2016;Gelencser, Gal, Hodsagi, & Salgo, 2008;Sobota, Rzedzicki, Zarzycki, & Kuzawiriska, 2015). ...
... Pasta is considered a healthy food being relatively low in fat and sodium levels, high in carbohydrate, and having good protein content (Malcolmson, 2003). Commonly, traditional pasta is made by using durum wheat semolina to deliver a protein rich food product with unique quality properties (Marconi, Graziano, & Cubadda, 2000). ...
Article
The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with long-chain inulin (HPX) and short-chain inulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of dietary fibre intake. The cooking, textural and colour characteristics of the pastas were evaluated and compared to control sample containing exclusively durum wheat semolina. Generally, material addition to the durum wheat pasta increased cooking losses, swelling index and water absorption, whilst reduced firmness and resistance to uniaxial extension of pastas. Raw spaghetti samples resulted significantly darker (L*) and more redness (a*) than control pasta. In the cooked pasta, all inulin enriched samples were brighter than semolina pasta. Pasta prepared with 15 g/100 g semolina of oat flour showed the best performance (except for the colour) compared to the other experimental pasta samples, but was significantly different to control durum wheat sample. Combinations of fibre rich additions were studied with the inclusion of inulin GR having a less deteriorating effect when added in combination with oat flour. This illustrates that some fibre rich sources may act better in combinations than separately.
Chapter
Eggs are multifunctional ingredients, used in a number of food products due to their diverse technological properties. In pasta, they are added to improve nutrition, color, texture, and cooking behavior. After a brief introduction on egg pasta nomenclature and government regulation of its egg content, the production processes of fresh and dry egg pasta are illustrated with emphasis on the structuring role of eggs. Changing the natural albumen to yolk ratio is suggested as a useful tool for modulating egg pasta quality. The exploitation of egg structuring capacities for gluten-free pasta production is discussed as well as the potential use of nonchicken eggs in pasta formulation. Finally, analytical methods for egg content and quality determination in pasta are reviewed.
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