The main objective of the present study was to investigate the effects of red rice (R) or buckwheat (B) flour addition on nutritional and technological quality of frozen potato-based pasta tailored to celiac consumers. Since pasta behavior during cooking is related to protein network, effects of R and B addition in traditional (containing gluten) products were explored for comparison. One gluten free (GF) and one traditional (T) sample without R or B addition and four samples containing 20% R (GFR and TR) or B (GFB and TB) were investigated. All samples were produced in an industrial line by a turbo-cooking technology and individual quick-freezing at -35°C. Pasta samples were evaluated in terms of proximate composition, starch digestibility, and cooking behavior. The addition of R and B increased the amount of fats and reduced starch content in both traditional and gluten-free products. The enrichment with B promoted a significant increase in dietary fiber in both the product types (4.8±0.5 versus 1.7±0.1 g/100g, respectively for TB and T; 6.0±0.5 g/100g versus 0.8±0.3 g/100g, respectively for GFB and GF), mainly represented by the insoluble fraction. However, compared to T and GF products, samples added with R or B showed an increase in the ready digestible starch fraction, thus suggesting a potential increase of the glycemic impact. The addition of R flour worsened the structure of GFR sample with respect to GF, increasing significantly (p<0.05) matter loss in cooking water (5.4±1.2 versus 4.1±0.5 g/100g pasta) and reducing significantly (p<0.05) the product resistance to shearing/extrusion (from 408±13 to 108±2 N) as evaluated using a Kramer cell. While the presence of B flour resulted in intermediate shear force values (243±8 N), despite the highest weight increase of this sample during cooking. Similar trends were found also for R and B addition in the traditional samples, indicating a better texturizing capacity of buckwheat in comparison to red rice flour. Outcomes of this research can be useful in developing new potato-based pasta for consumers focused on healthier foods and industries willing to better valorize their products. This work was supported by Lombardy Region (Linea R&S per Aggregazioni; project number 145075).

Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta / C. Cappa, C. Alamprese, R. Invernizzi, M. Lucisano, D. Erba, M.C. Casiraghi. ((Intervento presentato al convegno Cereals & Grains tenutosi a Denver nel 2019.

Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta

C. Cappa
Primo
;
C. Alamprese;M. Lucisano;D. Erba;M.C. Casiraghi
Ultimo
2019-11-05

Abstract

The main objective of the present study was to investigate the effects of red rice (R) or buckwheat (B) flour addition on nutritional and technological quality of frozen potato-based pasta tailored to celiac consumers. Since pasta behavior during cooking is related to protein network, effects of R and B addition in traditional (containing gluten) products were explored for comparison. One gluten free (GF) and one traditional (T) sample without R or B addition and four samples containing 20% R (GFR and TR) or B (GFB and TB) were investigated. All samples were produced in an industrial line by a turbo-cooking technology and individual quick-freezing at -35°C. Pasta samples were evaluated in terms of proximate composition, starch digestibility, and cooking behavior. The addition of R and B increased the amount of fats and reduced starch content in both traditional and gluten-free products. The enrichment with B promoted a significant increase in dietary fiber in both the product types (4.8±0.5 versus 1.7±0.1 g/100g, respectively for TB and T; 6.0±0.5 g/100g versus 0.8±0.3 g/100g, respectively for GFB and GF), mainly represented by the insoluble fraction. However, compared to T and GF products, samples added with R or B showed an increase in the ready digestible starch fraction, thus suggesting a potential increase of the glycemic impact. The addition of R flour worsened the structure of GFR sample with respect to GF, increasing significantly (p<0.05) matter loss in cooking water (5.4±1.2 versus 4.1±0.5 g/100g pasta) and reducing significantly (p<0.05) the product resistance to shearing/extrusion (from 408±13 to 108±2 N) as evaluated using a Kramer cell. While the presence of B flour resulted in intermediate shear force values (243±8 N), despite the highest weight increase of this sample during cooking. Similar trends were found also for R and B addition in the traditional samples, indicating a better texturizing capacity of buckwheat in comparison to red rice flour. Outcomes of this research can be useful in developing new potato-based pasta for consumers focused on healthier foods and industries willing to better valorize their products. This work was supported by Lombardy Region (Linea R&S per Aggregazioni; project number 145075).
Settore AGR/15 - Scienze e Tecnologie Alimentari
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta / C. Cappa, C. Alamprese, R. Invernizzi, M. Lucisano, D. Erba, M.C. Casiraghi. ((Intervento presentato al convegno Cereals & Grains tenutosi a Denver nel 2019.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/690136
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