- -

High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

Show simple item record

Files in this item

dc.contributor.author Llavata-Cabrero, Beatriz es_ES
dc.contributor.author Albors, A. es_ES
dc.contributor.author Martín-Esparza, M.E. es_ES
dc.date.accessioned 2021-05-05T03:32:35Z
dc.date.available 2021-05-05T03:32:35Z
dc.date.issued 2020-01 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165961
dc.description.abstract [EN] Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Coeliac disease es_ES
dc.subject In-vitro starch digestibility es_ES
dc.subject Legume flour es_ES
dc.subject Tiger nut flour es_ES
dc.subject Fibre es_ES
dc.subject Galactomannans es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods9010011 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Llavata-Cabrero, B.; Albors, A.; Martín-Esparza, M. (2020). High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods. 9(1):1-15. https://doi.org/10.3390/foods9010011 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods9010011 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 1 es_ES
dc.identifier.pmid 31877757 es_ES
dc.identifier.pmcid PMC7022698 es_ES
dc.relation.pasarela S\400124 es_ES
dc.description.references Lamacchia, C., Camarca, A., Picascia, S., Di Luccia, A., & Gianfrani, C. (2014). Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. Nutrients, 6(2), 575-590. doi:10.3390/nu6020575 es_ES
dc.description.references Capriles, V. D., dos Santos, F. G., & Arêas, J. A. G. (2016). Gluten-free breadmaking: Improving nutritional and bioactive compounds. Journal of Cereal Science, 67, 83-91. doi:10.1016/j.jcs.2015.08.005 es_ES
dc.description.references Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology, 235(2), 333-344. doi:10.1007/s00217-012-1763-2 es_ES
dc.description.references Miranda, J., Lasa, A., Bustamante, M. A., Churruca, I., & Simon, E. (2014). Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten. Plant Foods for Human Nutrition, 69(2), 182-187. doi:10.1007/s11130-014-0410-4 es_ES
dc.description.references Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., & Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-49. doi:10.1016/j.foodchem.2014.11.127 es_ES
dc.description.references Berti, C., Riso, P., Monti, L. D., & Porrini, M. (2004). In vitro starch digestibility and in vivo glucose response of gluten?free foods and their gluten counterparts. European Journal of Nutrition, 43(4). doi:10.1007/s00394-004-0459-1 es_ES
dc.description.references Akirov, A. (2015). Co-occurrence of type 1 diabetes mellitus and celiac disease. World Journal of Diabetes, 6(5), 707. doi:10.4239/wjd.v6.i5.707 es_ES
dc.description.references Brennan, C. S., & Tudorica, C. M. (2008). Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas. International Journal of Food Science & Technology, 43(12), 2151-2162. doi:10.1111/j.1365-2621.2008.01831.x es_ES
dc.description.references Wójtowicz, A., & Mościcki, L. (2014). Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta. LWT - Food Science and Technology, 59(2), 1175-1185. doi:10.1016/j.lwt.2014.06.010 es_ES
dc.description.references Jukanti, A. K., Gaur, P. M., Gowda, C. L. L., & Chibbar, R. N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review. British Journal of Nutrition, 108(S1), S11-S26. doi:10.1017/s0007114512000797 es_ES
dc.description.references Turco, I., Bacchetti, T., Morresi, C., Padalino, L., & Ferretti, G. (2019). Polyphenols and the glycaemic index of legume pasta. Food & Function, 10(9), 5931-5938. doi:10.1039/c9fo00696f es_ES
dc.description.references JYOTSNA, R., INDRANI, D., SAI MANOHAR, R., & VENKATESWARA RAO, G. (2010). EFFECT OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.) ON THE TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF VERMICELLI FROM TRITICUM DURUM WHEAT SEMOLINA. Journal of Food Processing and Preservation, 35(3), 320-326. doi:10.1111/j.1745-4549.2009.00459.x es_ES
dc.description.references Shirani, G., & Ganesharanee, R. (2009). Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index. Journal of Food Engineering, 90(1), 44-52. doi:10.1016/j.jfoodeng.2008.06.004 es_ES
dc.description.references Sánchez-Zapata, E., Fernández-López, J., & Angel Pérez-Alvarez, J. (2012). Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Comprehensive Reviews in Food Science and Food Safety, 11(4), 366-377. doi:10.1111/j.1541-4337.2012.00190.x es_ES
dc.description.references Chinma, C. E., Abu, J. O., & Abubakar, Y. A. (2010). Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake. International Journal of Food Science & Technology, 45(8), 1746-1752. doi:10.1111/j.1365-2621.2010.02334.x es_ES
dc.description.references Aguilar, N., Albanell, E., Miñarro, B., & Capellas, M. (2015). Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT - Food Science and Technology, 62(1), 225-232. doi:10.1016/j.lwt.2014.12.045 es_ES
dc.description.references Goñi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427-437. doi:10.1016/s0271-5317(97)00010-9 es_ES
dc.description.references Mahasukhonthachat, K., Sopade, P. A., & Gidley, M. J. (2010). Kinetics of starch digestion in sorghum as affected by particle size. Journal of Food Engineering, 96(1), 18-28. doi:10.1016/j.jfoodeng.2009.06.051 es_ES
dc.description.references Granfeldt, Y., Björck, I., Drews, A., & Tovar, J. (1994). An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. The American Journal of Clinical Nutrition, 59(3), 777S-777S. doi:10.1093/ajcn/59.3.777s es_ES
dc.description.references Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., & Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131(2), 462-468. doi:10.1016/j.foodchem.2011.09.008 es_ES
dc.description.references Martín-Esparza, M. E., Raigón, M. D., Raga, A., & Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology, 27(4), 1075-1084. doi:10.1007/s10068-018-0341-1 es_ES
dc.description.references Mudgil, D., & Barak, S. (2013). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 61, 1-6. doi:10.1016/j.ijbiomac.2013.06.044 es_ES
dc.description.references Roberts, K. T., Cui, S. W., Wu, Y., Williams, S. A., Wang, C., & Graham, T. (2014). Physicochemical evaluation of fenugreek gum and extrusion modified fenugreek gum and effects on starch degradation in bread. Bioactive Carbohydrates and Dietary Fibre, 4(2), 176-183. doi:10.1016/j.bcdf.2014.09.006 es_ES
dc.description.references Neelakantan, N., Narayanan, M., de Souza, R. J., & van Dam, R. M. (2014). Effect of fenugreek (Trigonella foenum-graecumL.) intake on glycemia: a meta-analysis of clinical trials. Nutrition Journal, 13(1). doi:10.1186/1475-2891-13-7 es_ES
dc.description.references Guillon, F., & Champ, M. (2000). Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International, 33(3-4), 233-245. doi:10.1016/s0963-9969(00)00038-7 es_ES
dc.description.references Hager, A.-S., Czerny, M., Bez, J., Zannini, E., & Arendt, E. K. (2013). Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. Journal of Cereal Science, 58(1), 156-163. doi:10.1016/j.jcs.2013.03.004 es_ES
dc.description.references Lu, X., Brennan, M. A., Serventi, L., Liu, J., Guan, W., & Brennan, C. S. (2018). Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chemistry, 264, 199-209. doi:10.1016/j.foodchem.2018.04.130 es_ES
dc.description.references Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3), 849-855. doi:10.1016/j.foodhyd.2008.03.016 es_ES
dc.description.references Larrosa, V., Lorenzo, G., Zaritzky, N., & Califano, A. (2013). Optimization of rheological properties of gluten-free pasta dough using mixture design. Journal of Cereal Science, 57(3), 520-526. doi:10.1016/j.jcs.2013.03.003 es_ES
dc.description.references Georgopoulos, T., Larsson, H., & Eliasson, A.-C. (2004). A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation. Food Hydrocolloids, 18(1), 143-151. doi:10.1016/s0268-005x(03)00059-6 es_ES
dc.description.references Fiorda, F. A., Soares, M. S., da Silva, F. A., Grosmann, M. V. E., & Souto, L. R. F. (2013). Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse. LWT - Food Science and Technology, 54(1), 132-138. doi:10.1016/j.lwt.2013.04.020 es_ES
dc.description.references Nowacka, M., Tylewicz, U., Tappi, S., Siroli, L., Lanciotti, R., Romani, S., & Witrowa-Rajchert, D. (2018). Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage. Food Control, 93, 40-47. doi:10.1016/j.foodcont.2018.05.005 es_ES
dc.description.references Bouasla, A., Wójtowicz, A., & Zidoune, M. N. (2017). Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT, 75, 569-577. doi:10.1016/j.lwt.2016.10.005 es_ES
dc.description.references Laleg, K., Cassan, D., Barron, C., Prabhasankar, P., & Micard, V. (2016). Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLOS ONE, 11(9), e0160721. doi:10.1371/journal.pone.0160721 es_ES
dc.description.references Kaur, G., Sharma, S., Nagi, H. P. S., & Dar, B. N. (2011). Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology, 49(4), 467-474. doi:10.1007/s13197-011-0294-3 es_ES


This item appears in the following Collection(s)

Show simple item record