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Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties
Abstract
The germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7–8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.
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The changing food habits and lifestyle led to consumption of faulty diets with increased prevalence of life style diseases in India. This has spurred health consciousness among food consumers and enhanced the demand for functional foods. The indigenous underutilised clove and sweet basil seeds being rich source of fibre (36.23, 28.85%), protein (9.16, 8.55%), polyphenols (17.28, 17.71 mg GAE/g extract) and antioxidants (266.13 and 344.63 mg TE/g extract), exhibited vast potential for formulation of functional flours. Traditional processing methods such as roasting, fermentation and germination have significantly enhanced the nutritional and antioxidant properties of both the seeds. Among them, germination was found to be ideal processing technique with relatively higher fibre, protein, total mineral, phenolic contents, antioxidant capacity and less fat content. Henceforth, processing of basil seeds in a traditional way could significantly enhance their quality and promote their utilisation as functional ingredients for designing healthy foods.
The present era witnessed altered food habits and lifestyle which led to consumption ofunhealthy diets concomitant with augmented prevalence of life style diseases worldwide.Consequently, the health consciousness among food consumers was spurred and demandfor functional foods was drastically improved amidst COVID 19 pandemic. Theunderutilised clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum)seeds were found to be good source of protein (9.16, 8.55 g/100 g), dietary fibre (56.45,48.46 g/100 g), calcium (603.60, 568.40 mg/100g), magnesium (270.72, 261.36 mg/100g), potassium (384.61, 594.41 mg/100g), zinc (4.17, 6.95 mg/100g), polyphenols(17.28, 17.71 mg GAE/g ethanol extract) and flavonoids (10.63, 12.15 mg QE/g ethanolextract). Further, the clove basil and sweet basil seeds exhibited ferric reducingantioxidant power of 127.46 and 235.73 TE/g ethanol extract respectively and totalantioxidant capacity of 232.76, 120.57, 531.98 mg TE/g ethanol extract and 301.41,309.28, 609.83 TE/g ethanol extract for scavenging DPPH, ABTS+, O2 radicalsrespectively with a potential to reduce the risk of diseases induced by oxidative stress.Henceforth, both the seeds of clove basil and sweet basil with superior nutritional profileand antioxidant potential can be efficiently utilized as functional ingredients for theformulation of designer foods.
Basil seed gum (BSG) is a new hydrophilic colloid of natural plant origin. Extracted from basil seeds, it possesses excellent functional characteristics in terms of emulsification, rheology, gelation, stability, and adsorption, which are just as favorable as those of certain commercial gums. Besides, BSG has been widely used in food, medicine, industry, and many other fields for its physiological functions of weight reduction, detoxification, and control of blood sugar and cholesterol as a good dietary fiber. In this paper, we analyzed and discussed the extraction procedures, composition structures, functional characteristics, and modification strategies of BSG. In addition, we summarized the latest research on the applications of BSG in different industries to provide theoretical references for the high-value processing and utilization of BSG.
Background
Many modern pharmaceutical researchers continue to focus on the discovery and evaluation of natural compounds for possible therapies for obesity, diabetes, infections, cancer, and oxidative stress. Extraction of Ocimum basilicum seed essential oil and evaluation of its antioxidant, anti-obesity, antidiabetic, antibacterial, and cytotoxic activities were the goals of the current study.
Method
O. basilicum seed essential oil was extracted and evaluated for its anticancer, antimicrobial, antioxidant, anti-obesity, and anti-diabetic properties utilizing standard biomedical assays.
Results
O. basilicum seed essential oil showed good anticancer activity against Hep3B (IC50 56.23 ± 1.32 µg/ml) and MCF-7 (80.35 ± 1.17 µg/ml) when compared with the positive control, Doxorubicin. In addition, the essential oil showed potent antibacterial (against Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Proteus mirabilis, and Pseudomonas aeruginosa) and antifungal (against Candida albicans) activities. Moreover, as for the anti-amylase test, IC50 was 74.13 ± 1.1 µg/ml, a potent effect compared with the IC50 of acarbose, which was 28.10 ± 0.7 µg/ml. On the other hand, for the anti-lipase test, the IC50 was 112.20 ± 0.7 µg/ml a moderate effect compared with the IC50 of orlistat, which was 12.30 ± 0.8 µg/ml. Finally, the oil had a potent antioxidant effect with an IC50 of 23.44 ± 0.9 µg/ml compared with trolox (IC50 was 2.7 ± 0.5 µg/ml).
Conclusion
This study has provided initial data that supports the importance of O. basilcum essential oil in traditional medicine. The extracted oil not only exhibited significant anticancer, antimicrobial, and antioxidant properties but also antidiabetic and anti-obesity effects, which provided a foundation for future research.
In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB–5% seed flour, and 40% WB–10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB–QSS and WB–WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high‐fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index.
Practical Application
This study determined a practical approach to produce high‐fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.
Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.
Apple pomace, rich in fiber and polyphenolics, has been incorporated in noodles to introduce health benefits. The pomace was dried to a final moisture content of 4.8% (wt/wt) and finely ground into powder before being added (5%, 10%, 15%, and 20% flour weight basis, fwb) to Chinese raw noodles. Noodles were evaluated for color, cooking loss, water uptake, texture analysis profile, and tensile strength. With increasing levels of apple pomace, the whiteness index of the noodles decreased from 77.2 to 54.1 at 0 hr, cohesiveness reduced from 70% to 46%, tensile strength reduced from 47 g to 30 g, while cooking loss increased from 4% to 6.4% and water uptake increased from 67% to 77%. Apple pomace did not affect the hardness and adhesiveness of noodles, but affected the gumminess, chewiness, and springiness to different extents. Overall, 5% to 10% apple pomace levels appeared to be most viable for refined Chinese raw noodles.
Plant phenolics are considered to be a vital human dietary component and exhibit a tremendous antioxidant activity as well as other health benefits. Epidemiology evidence indicates that a diet rich in antioxidant fruits and vegetables significantly reduces the risk of many oxidative stress related diseases viz. cancers, diabetes and cardiovascular. The number and position of hydroxyl group in a particular phenolic compound leads to the variation in their antioxidant potential. Polyphenols are the main source of dietary antioxidants, and are effortlessly absorbed in the intestine. Phenolic acids, a sub class of plant phenolics, possess phenol moiety and resonance stabilized structure which causes the H-atom donation results in antioxidant property through radical scavenging mechanism. Other mode such as radical quenching via electron donation and singlet oxygen quenching are also known for the antioxidant activity of phenolic acids. Furthermore, phenolic acids are found ubiquitously and well documented for other health protective effects like antimicrobial, anticancer, anti-inflammatory, anti-mutagenic etc. The contribution emphasize on the phenolic acids potential in drug discovery. In addition their occurrence, biosynthesis, metabolism and health effects are discussed in detail.
Background:
A strictly gluten-free diet (GFD) is the basis for managing celiac disease (CD). Numerous studies have reported nutritional deficiencies/imbalances ascribable to a GFD. The aim of this review is to describe nutritional deficiencies observed in children with celiac disease on a GFD, to discuss the clinical consequences related to these nutritional imbalances, and to identify strategies that may be adopted to treat them.
Methods:
We reviewed the MEDLINE and EMBASE databases between January 1998 and January 2019.
Results:
Children are, regardless of whether they are on a gluten-free diet or not, at risk of consuming too much fat and insufficient fiber, iron, vitamin D, and calcium. These imbalances may be exacerbated when children are on a gluten-free diet. In particular, the intake of folate, magnesium, zinc, and foods with a high glycemic index in children with CD who are on a GFD is significantly altered.
Conclusions:
Therapeutic protocols should include nutritional education to help teach subjects affected by disorders such as CD the importance of labels, the choice of foods, and the combination of macro- and micronutrients. Children with CD on a GFD should be encouraged to rotate pseudo-cereals, consume gluten-free commercial products that have been fortified or enriched, and use foods that are local and naturally gluten-free.
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 (aw) 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.
This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50–90 °C), feed moisture content (FM) (25–35%, w.b.), feeder speed (FS) (8–16 rpm) and screw speed to feeder speed ratio (SS:FS) (8–12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70 °C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (≤ 5.25 min), CL (≤ 7.45%) and high HC (≥ 2.30 g g⁻¹), SC (≥ 3.14 ml g⁻¹), good hardness (≥ 11.11 N), SP (≥ 1.24 N) and CH (≥ 6.09 N mm).
An increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared–microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.
In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168.30 mg/100 g and 47.46 mg/100 g to 1057.69 mg/100 g and 298.27 mg/100 g, respectively with CSF usage. Increase of CSF level in gluten-free noodle samples caused an expected increase in the amounts of Ca, P, K, Mg, Fe and Zn. Noodle samples containing CSF showed darker colour than control. Significant increase was observed in volume increase and weight increase values with CSF addition. DATEM reduced cooking loss values of noodle samples. The use of CSF improved the gluten-free noodles taste and odor score. As a result, 20% of CSF with DATEM can be used in gluten-free noodle formulation with acceptable sensory attributes of raw and cooked samples. The present results showed that CSF had a good potential to improve the nutritional quality of noodle.
The “Indian Food Composition tables (IFCT 2017)” provides nutritional values for 528 key foods. Each food was compositely sampled from six different regions covering the entire country thus representing the national food supply and consumption pattern. The nutrient mean of six regions represents the national value, and SD represents the national variability. There are 12 tables providing nutrient data on proximate principles and dietary fibre, water soluble vitamins, fat-soluble vitamins, carotenoids, mineral and trace elements, starch and individual sugars, complete fatty acid profile, amino acid profile, organic acids, polyphenols, oligosaccharides, phytosterols, saponin, phytate and complete fatty acid profile of edible oils and fats. Number of food entries in each food group are: Cereals and millets (24), grain legumes (25), green leafy vegetables (34), other vegetables (78), fruits (68), roots and tubers (19), condiments and spices (33), nuts and oil seeds (21), sugars (2), Mushrooms (4), Miscellaneous foods (2), milk and milk products (4), egg and egg products (15), poultry (19), animal meat (63), marine fish (92), marine shellfish (8), marine mollusks (7), fresh water fish and shell fish (10). Data on vitamin D2, oligosaccharides, phytosterols, organic acids and individual polyphenols are hall mark contribution of the new IFCT 2017. Pictoral description of foods along with scientific nomenclature and names in 17 Indian official languages are provided. The new IFCT 2017 is expected to bring about paradigm change in nutrition research in the country.
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the application of calcium supplements in the gluten-free breadmaking was reviewed, and its effect on the technological and sensory properties of baked products was indicated. Calcium-fortified gluten-free products could increase the calcium content in the diet of CD patients, supplying the amount of calcium they need for prophylactic or therapeutic use. Apart from this, the consumption of the naturally GF products as well as functional ingredients beneficially affecting calcium absorption need to be encouraged.
The intake of fibre in the diet of a child or an adult, through various foods (such as wholegrain foods, nuts, fruits and vegetables), plays an important role in reducing the risk and lowering the incidence of numerous diseases. The interest of researchers and consumers in the role of diet in the prevention or treatment of many illnesses, and maintaining the general and oral health, has been growing lately. The aim of our study was to underline the role of dietary fibre through its effects on many aspects of the human body and metabolism. Evidence has been found that dietary fibre from whole foods or supplements may reduce the risk of cardiovascular disease by improving serum lipids and reducing serum total and low-density lipoprotein (LDL) cholesterol concentrations in adults and children. Increased fibre content decreases the glycaemic index of foods, which leads to a significant improvement in glycaemic response. High fibre intake is associated with reduced risk of colorectal and breast cancer. In contemporary children, the reluctance to chew raw, hard plant foods may result in a risk of malocclusion and a lack of tooth wear, which cause the need for orthodontic intervention. Fibre consumption is associated with high nutritional value and antioxidant status of the diet, enhancing
the effects on human health.
In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.
Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.
Pasta is produced from semolina with the addition of S pirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color ( L , a , b ) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding S pirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with S pirulina . Sensory evaluation indicated that pasta enriched with 10% S . platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with S pirulina indicated satisfactory technological attributes needed in the pasta industry.
Practical Applications
Microalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating S pirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with S pirulina will provide the basic information to the food industry.
Celiac disease is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically predisposed individuals and represents a major health issue. The immune mediated response results in villous atrophy of the small intestine with subsequent malabsorption. The classic mode of presentation is that of a malabsorption syndrome resulting in deficiencies of macro and micronutrients. The gluten-free diet is the only treatment currently available for this disorder. The aim of this special report is to elucidate and explain the various nutritional deficiencies seen in newly diagnosed patients with celiac disease and while on the gluten-free diet. Though initiation of the gluten-free diet results in improvement of symptoms and most deficiencies, certain nutritional limitations are associated with the gluten-free diet.
The study aimed to develop noodles with the incorporation of varying degrees of oyster mushroom powder (0%, 5%, 10%, and 15% w/w). Proximate analysis (Protein, fiber, fat, ash, moisture content), cooking quality (cooking time, water absorption, cooking loss), water activity, color profile, and textural analysis along with hedonic 9-point scale test, JAR test, and purchase intent were carried out. Cooking time, water absorption, cooking loss, hardness, and redness of noodles increased with increment of oyster mushroom powder. Based on proximate analysis, noodles with 10% (w/w) oyster mushroom powder were better with ash (1.08%), protein (11.73%), fat (1.50%), fiber (1.09%), and total carbohydrate (48.48%). In sensory analysis, noodles with 10% (w/w) show overall liking score (>7). The optimum formulation was determined with 10% (w/w) oyster mushroom powder because it improved the noodle qualities. The product is unique in that it combines nutrition with instant cooking and a high level of acceptance.
In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p < 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.
Microwave hydrodiffusion and gravity (MHG) extraction of Erica australis flowers was optimized evaluating different microwave irradiation powers (25−200 W). Collected extracts were compared with the liquid phase obtained by conventional distillation. Their total phenolic content, antioxidant capacity and color features were evaluated. Microscopical properties of the flower tissues allowed assessing the distinct effects of the extraction processes. The cosmetic application of the collected bioactive extracts in the formulation of sunscreen creams with waters from three different thermal spring waters and the corresponding characterization (e.g. chemical, bioactive and rheological features) and sensory analysis were also made. For cosmetic comparative purposes, extracts from Ulex europaeus flowers obtained by MHG procedure was also analyzed. The stability of these oil-in-water model emulsions was tested during accelerated oxidation conditions. Results indicated that MHG at 50 W for 130 min was the most adequate work conditions for the extraction of antioxidant compounds from these wild flowers (around 0.27 mg Trolox eq/g flower dry weight and 0.01 mg ascorbic acid/g flower dry weight or 0.04 mg FeSO4 * 7H2O/g flower dry weight). This procedure also led a drop of energy consumption environmental impact (about 8 times less) in comparison with distillation method. Small total color differences were detected between the gathered extracts. The incorporation of flower extracts produced similar effects when compared with added commercial antioxidants except for viscous behavior. Sensorially, E. australis extract incorporated with thermal waters displayed a positive effect on the skin cream application of the formulated cosmetic, mainly with thermal water 3.
Wheat flour is the main ingredient in conventional bakery products (i.e., breads, cakes, and biscuits) and pasta products (i.e., spaghetti and lasagna). It is unique due to the presence of gluten network-forming proteins, glutenins and gliadins, which give wheat-flour dough's elasticity and extensibility, respectively. These viscoelastic properties permit dough expansion and gas retention, giving bread its characteristic volume and soft texture; laminated and fermented biscuits (i.e., cream crackers) their sheeting, volume, and texture; and pasta its format, firmness, and cohesiveness. However, celiac disease (gluten intolerance) is a reality in our present society with celiac patients accounting for approximately 1% of the population. The only treatment for these individuals is the avoidance of gluten in their diets. Therefore bakery scientists have been working hard to provide gluten-free alternatives and developing a range of bakery and pasta products. The challenge is greater for products where the gluten network has greater importance (i.e., bread and pasta) than for cakes and biscuits. This chapter will review the scientific and technological literature to give examples of what has been developed in these four product classes, providing researchers and food manufacturers a starting point for the development of such important alternative foods.
Pasta is a popular staple food. Today, there is a trend to consume less processed foods. Products fortification with certain properties, such as antioxidant potential and dietary fiber, represents an added value. Chia is an ancient grain, that contains exceptional proportions of polyunsaturated fatty acids (ω-3/ω-6). After oil extraction, a residue, termed partially-deoiled chia flour (PDCF), high in protein content, dietary fiber, and phenolic compounds, remains as a by-product. The main goal of this work was to evaluate the nutritional and technological quality of pasta supplemented with PDCF at different proportions (2.5%, 5% and 10%). Parameters such as texture, color, microstructure, protein and fiber content, polyphenol content and antioxidant activity (FRAP and DPPH) were analyzed. A sensory evaluation has been also performed. Our results demonstrate that the addition of PDCF improves the antioxidant capacity with respect to a non-supplemented pasta (0% PDCF). The acceptance of pasta by semi-trained judges was also good. As a concluding remark, the study confirms the feasibility to introduce this food product, and also lead us to consider a profitable application of a by-product of the chia oil extraction process.
A gluten-free pasta was prepared adding chia at rice flour for testing the thickening and nutritional properties of this specie. Chemical analysis showed chia is a source of protein (19.52% and 15.81%, seeds and mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage respectively), fat and ash content. The total phenolic acids content ranged from 734.5 μg/g to 923.9 μg/g for seeds and mucilage respectively. Chia was a good thickening agent and, improved the nutritional profile of enriched samples compared to CGF. After cooking TPAs increased in all samples, ranging from 5.3% in DW to 52.8% in CM5. The addition of chia seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index. Results suggest that chia should be added as thickening agent in the formulation of GF pasta for conferring healthier characteristics.
This article aims to discuss the current approaches used to reduce the postprandial glycemic response (GR) of starchy gluten-free products (GFP) and to provide some further prospects. The GR is evaluated through in vivo trials to determine the glycemic index (GI) and the glycemic load (GL) of foods or using the in vitro starch digestibility method to predicted GI and GL. The reviewed studies demonstrated that a reduction in the GR of GFP can be achieved by replacing traditionally used refined flours and starches with nutrient-dense alternative raw materials due to an increase in dietary fiber, resistant starch and protein contents, which can alter the rate of starch digestion, reducing the GI and diluting the amount of available carbohydrate; both factors contribute to reduce the GL. The addition of viscous dietary fiber could also be a successful way to reduce the GR of GFP. Some studies have demonstrated the potential of germination of GF grains and sourdough fermentation in decreasing the GR of GF bread. Further studies could evaluate alternative GF flours, soluble fibers, resistant starch, and other formulation factors that may affect the GR of different types of GFP. New studies should be performed to test and optimize processing methods by considering the reduction of GR of GFP. Another key aspect for further investigation is the confirmation of the promising results obtained through in vitro assays by in vivo GI evaluation.
http://pubs.rsc.org/en/Content/ArticleLanding/2016/FO/C5FO01264C#!divAbstract
Celiac disease (CD) is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals. CD-related enteropathy leads to multiple nutritional deficiencies involving macro- and micronutrients. Currently, medical nutrition therapy consisting of the gluten-free diet (GFD) is the only accepted treatment for CD. Key Messages: The GFD is the cornerstone of treatment for CD. Prior published studies have concluded that maintenance of the GFD results in improvement of the majority of nutritional deficiencies. In the past, counseling for CD focused mainly on the elimination of gluten in the diet. However, the GFD is not without its inadequacies; compliance to the GFD may result in certain deficiencies such as fiber, B vitamins, iron, and trace minerals. Paucity of fortified gluten-free foods may be responsible for certain deficiencies which develop on the GFD. Weight gain and obesity have been added to the list of nutritional consequences while on the GFD and have been partially attributed to hypercaloric content of commercially available gluten-free foods. Follow-up of patients diagnosed with CD after starting the GFD has been reported to be irregular and, hence, less than ideal.
Monitoring of the nutritional status using blood tests and use of appropriate gluten-free supplementation are integral components in the management of CD. The ideal GFD should be nutrient-dense with naturally gluten-free foods, balanced with macro- and micronutrients, reasonably priced, and easily accessible. Rotation of the pseudo-cereals provides a good source of complex carbohydrates, protein, fiber, fatty acids, vitamins and minerals. Fortification/enrichment of commonly consumed gluten-free commercial grain products should be encouraged. Dietitians specializing in CD play a critical role in the education and maintenance of the GFD for patients with CD. © 2015 S. Karger AG, Basel.
To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.
Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B2 (145%), vitamin C (from negligible amounts to 14 mg/100 g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingredients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B1, B2, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties.
Official Methods of Analysis of AOAC International
AOAC (2023) Official Methods of Analysis of AOAC
International (GW Latimered.). UK: Oxford Uni. Press.
Revised Short Summary Report by ICMR-NIN Expert Group on Nutrient Requirements for Indians, Recommended Dietary Allowances and Estimated Average Requirements
- Icmr-Nin
ICMR-NIN (2023) Revised Short Summary Report by ICMR-NIN
Expert Group on Nutrient Requirements for Indians,
Recommended Dietary Allowances and Estimated Average
Requirements. Hyderabad: Indian Council of Medical
Research -National Institute of Nutrition.
Determination of cooking quality of the composite flour noodles incorporated with chia seeds powder
- A T Kulkarni
- B S Agarkar
- A R Sawate
Kulkarni AT, Agarkar BS, Sawate AR, et al. (2020) Determination
of cooking quality of the composite flour noodles incorporated
with chia seeds powder. Journal of Pharmacognosy and
Phytochemistry 9(5): 76-78.
Indian Food Compostion Tables. National Institute of Nutrition
- T Longvah
- R Ananthan
- K Bhaskarachary
Longvah T, Ananthan R, Bhaskarachary K, et al. (2017) Indian
Food Compostion Tables. National Institute of Nutrition.
Epub ahead of print 2017.