scholarly journals Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2543
Author(s):  
Shuping Zou ◽  
Lijuan Wang ◽  
Aili Wang ◽  
Qian Zhang ◽  
Zaigui Li ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Sharp Decrease ◽  
Moisture Distribution ◽  
Tartary Buckwheat ◽  
Gluten Free ◽  
Texture Properties ◽  
Cooking Temperature ◽  
Positive Attribute

While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.

The role of hydration on the cooking quality of bran-enriched pasta

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 489-496 ◽  
Author(s):  
Barbara la Gatta ◽  
Mariacinzia Rutigliano ◽  
Lucia Padalino ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile ◽  
...  
Keyword(s):  
Cooking Quality

The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients

2011 ◽  
Vol 46 (12) ◽  
pp. 2591-2597 ◽  
Author(s):  
Leidi D. Preichardt ◽  
Claire T. Vendruscolo ◽  
Márcia A. Gularte ◽  
Angelita da S. Moreira
Keyword(s):  
Xanthan Gum ◽  
Bakery Products ◽  
Gluten Free

scholarly journals Gluten Free Diet for the Management of Non Celiac Diseases: The Two Sides of the Coin

Healthcare ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 400 ◽  
Author(s):  
Diana Di Liberto ◽  
Daniela Carlisi ◽  
Antonella D'Anneo ◽  
Sonia Emanuele ◽  
Michela Giuliano ◽  
...  
Keyword(s):  
Autoimmune Disorder ◽  
Gluten Free ◽  
Nutrient Deficiencies ◽  
Pathogenic Role ◽  
Pathological Conditions ◽  
General Quality ◽  
Irritable Bowel ◽  
Two Sides

A lifelong adherence to a gluten-free (GF) diet is currently the only treatment for Celiac disease (CD), an autoimmune disorder that arises after gluten ingestion in individuals who are genetically predisposed. The gluten intake exerts toxic effects through several pathways involving gut barrier integrity, intestinal microbiota composition and immune system stimulation. However, despite the great benefit of GF diet for CD patients, its use has been debated. Indeed, individuals who adopt this diet regime may be at risk of nutrient deficiencies. Emerging evidence supports a beneficial effect of a GF diet also for other pathological conditions, including gluten-related disorders (GRD) often associated to CD, such as Non celiac gluten sensitivity (NCGS) and Dermatitis Herpetiforme (DH) as well as Irritable bowel syndrome (IBS) and Diabetes. This suggests a pathogenic role of gluten in these conditions. Despite the growing popularity of GF diet among consumers, to date, there are limited evidences supporting its use for the management of non-celiac diseases. Therefore, in this review, we discuss whether the GF diet could really improve the general quality of life of patients with GRD and non-GRD conditions, keeping in mind its sensorial limitations and nutritional inadequacies. In addition, we discuss the current motivations, leading to the use of a GF diet, despite the inferior quality of GF products respect to those containing gluten.

Quality of Life in Type 1 Diabetes and Celiac Disease: Role of the Gluten-Free Diet

2016 ◽  
Vol 179 ◽  
pp. 131-138.e1 ◽  
Author(s):  
Anna Pham-Short ◽  
Kim C. Donaghue ◽  
Geoffrey Ambler ◽  
Sarah Garnett ◽  
Maria E. Craig
Keyword(s):  
Quality Of Life ◽  
Type 1 Diabetes ◽  
Celiac Disease ◽  
Gluten Free Diet ◽  
Gluten Free

Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening

LWT ◽  
2008 ◽  
Vol 41 (7) ◽  
pp. 1260-1267 ◽  
Author(s):  
Syed M. Nasar-Abbas ◽  
Julie A. Plummer ◽  
Kadambot H.M. Siddique ◽  
Peter White ◽  
David Harris ◽  
...  
Keyword(s):  
High Temperature ◽  
Faba Bean ◽  
Cooking Quality

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

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