Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

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Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Food Chemistry ◽

10.1016/j.foodchem.2021.129993 ◽

2021 ◽

pp. 129993

Author(s):

Daniel E. Garcia-Valle ◽

Luis A. Bello-Pérez ◽

Edith Agama-Acevedo ◽

Jose Alvarez-Ramirez

Keyword(s):

Durum Wheat ◽

Chickpea Flour ◽

Durum Wheat Semolina

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Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2014.08.005 ◽

2015 ◽

Vol 145 ◽

pp. 25-36 ◽

Cited By ~ 9

Author(s):

I. Hafsa ◽

S. Mandato ◽

T. Ruiz ◽

P. Schuck ◽

R. Jeantet ◽

...

Keyword(s):

Durum Wheat ◽

Functional Properties ◽

Agglomeration Process ◽

Durum Wheat Semolina

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Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

Food Science & Nutrition ◽

10.1002/fsn3.83 ◽

2014 ◽

Vol 2 (2) ◽

pp. 132-138 ◽

Cited By ~ 32

Author(s):

Olufunmilola O. Oladunmoye ◽

Ogugua C. Aworh ◽

Bussie Maziya‐Dixon ◽

Ochuko L. Erukainure ◽

Gloria N. Elemo

Keyword(s):

Durum Wheat ◽

Functional Properties ◽

Cassava Starch ◽

Durum Wheat Semolina

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Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

Journal of Food Science ◽

10.1111/1750-3841.13410 ◽

2016 ◽

Vol 81 (9) ◽

pp. H2263-H2272 ◽

Cited By ~ 14

Author(s):

Carlo Giuseppe Rizzello ◽

Marco Montemurro ◽

Marco Gobbetti

Keyword(s):

Durum Wheat ◽

Gluten Free ◽

Free Products ◽

Durum Wheat Semolina

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INFLUENCE OF PROTEIN CONTENT ON SOME DURUM WHEAT QUALITY PARAMETERS

Canadian Journal of Plant Science ◽

10.4141/cjps77-105 ◽

1977 ◽

Vol 57 (3) ◽

pp. 717-727 ◽

Cited By ~ 73

Author(s):

J. E. DEXTER ◽

R. R. MATSUO

Keyword(s):

Durum Wheat ◽

Protein Content ◽

Marked Decrease ◽

Mixing Time ◽

Quality Parameters ◽

Tolerance Index ◽

Moderate Increase ◽

Cooking Properties ◽

Turbidity Test ◽

Triticum Durum Desf

The influence of protein content on some durum wheat (Triticum durum Desf.) quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in semolina yellow pigment content was observed for one of the two durum wheats as protein content increased. For both cultivars, a moderate increase in protein content was accompanied by a marked decrease in farinogram mixing time concomitant with an increase in maximum consistency and tolerance index. Cooking quality and tolerance to overcooking continued to improve as protein increased for both cultivars over the complete range of protein content examined. For both durum wheats, the proportion of non-gluten protein (the albumins and globulins) decreased significantly with increasing protein content. Gluten characteristics, as measured by the Berliner turbidity test, appeared to improve as protein increased. However, this improvement could not be related to the Osborne solubility distribution of the gluten proteins which revealed an increase in the proportion of gliadins as protein content increased for one of the durum wheats, and no significant change for the other. For both cultivars, protein content is the major factor that influences both rheological and cooking properties.

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Technological Potential of Saratov Spring Durum Wheat Grain

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-4-759-767 ◽

2022 ◽

Vol 51 (4) ◽

pp. 759-767

Author(s):

Madina Sadygova ◽

Sergei Gaponov ◽

Galina Shutareva ◽

Natalya Tsetva ◽

Tatyana Kirillova ◽

...

Keyword(s):

Durum Wheat ◽

Protein Content ◽

Selection Criteria ◽

Agricultural Research ◽

Coefficient Of Determination ◽

Wheat Varieties ◽

Cooking Properties ◽

Technological Potential ◽

Better Than

Introduction. Durum wheat is vital for high-quality pasta production. The present research tested the high technological potential of durum wheat varieties developed in the Saratov region. The research objective was to study the effect of the quality of durum wheat on the quality of pasta. Study objects and methods. The study featured durum wheat of the following varieties: Saratovskaya Zolotistaya, Valentina, Nik, Krasnokutka 13, Luch 25, Pamyati Vasilchuka, Bezenchukskaya 182 and Annushka. The experiment involved an original PSL-13 press for standard spaghetti with a diameter of 1.8 mm. The content of protein, raw gluten, and their quality were determined by standard methods. The cooking properties of the pasta were evaluated according to the method developed in the South-Eastern Federal Agricultural Research Center. Results and discussion. The indicators of raw gluten and protein are known to correlate. The samples of Saratovskaya Zolotistaya and Luch 25 had a high protein content of 15.3 and 15.6%, respectively, as well as a high content of raw gluten (33.2 and 35.1%, respectively). The raw gluten of Saratov varieties proved to be much better than in the control samples. The indicator of microSDs sedimentation was 30–36 mm. The strength of spaghetti followed the increase in crude gluten (33–35%) and protein (15.3–15.6%), which is typical of this type of pasta. The strength, coefficient of determination (R2 = 0.98), and sharing force (R2 = 0.92) depended on the protein content. Conclusion. The study established the following optimal selection criteria for durum wheat varieties to be used in strong spaghetti production: virtuosity – 80%, raw gluten – 33–35%, protein content – 5–7% higher than normal, raw gluten – 72–80 units.

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Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

Food & Function ◽

10.1039/c9fo01186b ◽

2019 ◽

Vol 10 (11) ◽

pp. 7476-7488 ◽

Cited By ~ 1

Author(s):

Catherine K. Y. Chan ◽

Hrvoje Fabek ◽

Rebecca C. Mollard ◽

Peter J. H. Jones ◽

Mehmet C. Tulbek ◽

...

Keyword(s):

Blood Glucose ◽

Durum Wheat ◽

Protein Content ◽

Faba Bean ◽

Nutritional Quality ◽

Postprandial Blood Glucose ◽

Durum Wheat Semolina ◽

Protein Flour ◽

Bean Protein

Durum Wheat Semolina (DWS) pastas with added fababean (FB) protein flour reduce postprandial blood glucose and appetite and have higher nutritional quality.

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Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour

LWT ◽

10.1016/j.lwt.2021.111347 ◽

2021 ◽

pp. 111347

Author(s):

Daniel E. Garcia-Valle ◽

Luis A. Bello-Pérez ◽

Edith Agama-Acevedo ◽

Jose Alvarez-Ramirez

Keyword(s):

Durum Wheat ◽

Structural Characteristics ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Chickpea Flour ◽

Durum Wheat Semolina

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Products of chickpea processing as texture improvers in gluten-free bread

Food Science and Technology International ◽

10.1177/1082013217717802 ◽

2017 ◽

Vol 23 (8) ◽

pp. 690-698 ◽

Cited By ~ 20

Author(s):

Libby G Bird ◽

Casey L Pilkington ◽

Agung Saputra ◽

Luca Serventi

Keyword(s):

Xanthan Gum ◽

Low Dose ◽

Loaf Volume ◽

Gluten Free ◽

Emulsifying Activity ◽

Chickpea Flour ◽

Insoluble Fibre ◽

Lower Extent ◽

Crumb Structure ◽

Cooking Water

Recent market developments raised the need for alternatives to hydrocolloids as texture improver in gluten-free bread. Chickpea exerts several physicochemical properties (water- and oil-binding, emulsifying and foaming) that might address this need. Therefore, the effect of processing on chickpea functionality was tested on low ingredient dose, comparably to that of common hydrocolloids. Control bread was small, hard and with low gas retention ability as shown by microscopy, depicting holes inside crumb pores. Addition of chickpea flour in low dose (2% w/w) enhanced loaf volume by 20% and reduced crumb hardness by 40%, due to increased gas retention (no holes within pores) and superior homogeneity of the starch–protein network. On the contrary, chickpea paste deleteriously affected bread quality due to loss of solubility upon cooking. Interestingly, both soaking and cooking water significantly reduced crumb hardness, although to a lower extent than the flour. More homogeneous crumb structure and gas retention were observed in the micrographs, possibly due to the emulsifying activity of flavonoids and saponins (soaking) and insoluble fibre (cooking). Chickpea ingredients are promising substitute of hydrocolloids such as xanthan gum for texture improvement of gluten-free bread, although acting with different mechanisms.

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