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

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 11
Author(s):  
Beatriz Llavata ◽  
Ana Albors ◽  
M. Eugenia Martin-Esparza
Keyword(s):  
Food Industry ◽  
Glycaemic Index ◽  
Partial Substitution ◽  
Gluten Free ◽  
Nutritional Profile ◽  
Insoluble Fibre ◽  
High Fibre ◽  
Composition Structure ◽  
Fresh Pasta

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).

scholarly journals Kiwifruit Exchanges for Increased Nutrient Richness with Little Effect on Carbohydrate Intake, Glycaemic Impact, or Insulin Response

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1710
Author(s):  
John Monro ◽  
Kerry Bentley-Hewitt ◽  
Suman Mishra
Keyword(s):  
Vitamin C ◽  
Insulin Response ◽  
Glycaemic Index ◽  
Food Composition ◽  
Carbohydrate Intake ◽  
Partial Substitution ◽  
Edible Portion ◽  
Staple Foods ◽  
Insulin Responses

Background: Kiwifruit are nutrient-rich and have properties which indicate a low glycaemic impact compared with many cooked cereal foods, suggesting that they may be used for dietary enrichment of vitamin C without glycaemic cost. Aim: To develop tables for equi-carbohydrate and equi-glycaemic partial exchange of kiwifruit for glycaemic carbohydrate foods. Method: The available carbohydrate content of Zespri® Green and Zespri® SunGold kiwifruit was determined as sugars released during in vitro digestive analysis. Glycaemic potency was determined as grams of glucose equivalents (GGEs) in a clinical trial using 200 g (a two-kiwifruit edible portion) of each cultivar, non-diabetic subjects (n = 20), and a glucose reference. GGE values were also estimated for a range of carbohydrate foods in the New Zealand Food Composition Database for which available carbohydrate and glycaemic index values were available. The values allowed exchange tables to be constructed for either equi-carbohydrate or equi-glycaemic partial exchange of kiwifruit for the foods. Results: GGE values of both kiwifruit cultivars were low (“Hayward”, 6.6 glucose equivalents/100 g; “Zesy002”, 6.7 glucose equivalents/100 g). Partial equi-carbohydrate substitution of foods in most carbohydrate food categories substantially increased vitamin C with little change in glycaemic impact, while equi-glycaemic partial substitution by kiwifruit could be achieved with little change in carbohydrate intake. Conclusion: Equi-carbohydrate partial exchange of kiwifruit for starchy staple foods is a means of greatly increasing nutrient richness in a diet without the physiological costs of increased glycaemia and insulin responses or carbohydrate intake.

scholarly journals Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

LWT ◽  
2021 ◽  
pp. 112654
Author(s):  
Maria Di Cairano ◽  
Nicola Condelli ◽  
Nazarena Cela ◽  
Lucia Sportiello ◽  
Marisa Carmela Caruso ◽  
...  
Keyword(s):  
Glycaemic Index ◽  
Sensory Properties ◽  
Gluten Free ◽  
Glucose Release

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 506
Author(s):  
Bernardo Romão ◽  
Ana Luísa Falcomer ◽  
Gabriela Palos ◽  
Sandra Cavalcante ◽  
Raquel Braz Assunção Botelho ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Web Of Science ◽  
Meta Analysis ◽  
Gluten Free ◽  
Inclusion Criteria ◽  
Glycemic Profile

This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2–78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7–27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs’ GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.

scholarly journals Purification, structure and anti-oxidation of polysaccharides from the fruit of Nitraria tangutorum Bobr.

RSC Advances ◽  
2018 ◽  
Vol 8 (21) ◽  
pp. 11731-11743 ◽  
Author(s):  
Baotang Zhao ◽  
Jing Liu ◽  
Xin Chen ◽  
Ji Zhang ◽  
Junlong Wang
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Natural Antioxidant ◽  
Nitraria Tangutorum ◽  
Good Potential

Antioxidant activity of NTWP-II, evaluated in vitro, indicates that NTWP-II has good potential as a natural antioxidant used in the food industry.

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