Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in β-Glucans

Materials

Volumn 4, Issue 12, 2011, Pages 2119-2135

  Padalino, Lucia ^a   Mastromatteo, Marcella ^a   Sepielli, Grazia ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Glucans; hydrocolloids; Maize; Rheological characteristics; Sensorial properties

Indexed keywords

GLUCANS; HYDROCOLLOIDS; MAIZE; RHEOLOGICAL CHARACTERISTICS; SENSORIAL PROPERTIES;

COLLOIDS; SENSORY PERCEPTION;

POLYSACCHARIDES;

EID: 84877155643     PISSN: None     EISSN: 19961944     Source Type: Journal    
DOI: 10.3390/ma4122119     Document Type: Article

References (41)

1. Feillet, P.; Dexter, J.E. Quality requirements of durum wheat for semolina milling and pasta production. In Pasta and Noodle Technology; Kruger, J.E., Matsuo, R.R., Dick, J.W., Eds.; AACC Inc.: St. Paul, MN, USA, 1996; pp. 95-123.
2. Novaro, P.; D'Egidio, M.G.; Mariani, B.M.; Nardi, S. Combined effects of protein content and high temperature drying systems on pasta cooking quality. Cereal Chem. 1993, 70, 716-719.
3. Lai, H.M. Effects of rice properties and emulsifiers on the quality of rice pasta. J. Sci. Food Agric. 2001, 83, 203-221.
4. Gallagher, E.; Gormley, T.R.; Arendt, E.K. Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci. Technol. 2004, 15, 143-152.
5. Butterworth, J.R.; Banfield, L.M.; Iqbal, T.H.; Cooper, B.T. Factors relating to compliance with a gluten free diet in patients with celiac disease: Comparison of white Caucasian and South Asian patients. Clin. Nutr. 2004, 23, 1127-1134.
6. Feighery, C. Coeliac disease. Brit. Med. J. 1999, 319, 236-239.
7. Hamer, R.J. Coeliac disease: Background and biochemical aspects. Biotechnol. Acta. 2005, 23, 401-408.
8. Grehn, S.; Fridell, K.; Lilliecreutz, M.; Hallert, C. Dietary habits of Swedish adult coeliac patients treated by a gluten-free diet for 10 years. Scand. J. Nutr. 2001, 45, 178-182.
9. Lohiniemi, S.; Maki, M.; Kaukinen, K.; Laippala, P.; Collin, P. Gastrointestinal symptoms rating scale in coeliac patients on wheat starch-based gluten-free diets. Scand. J. Gastroentero. 2000, 35, 947-949.
10. Arendt, E.K.; O'Brien, C.M.; Schober, T.; Gormley, T.R.; Gallagher, E. Development of gluten-free cereal products. Farm Food 2002, 12, 21-27.
11. Marconi, E.; Carcea, M. Pasta from non traditional materials. Cereal Foods World 2001, 46, 522-530.
12. Mestres, C.; Colonna, P.; Alexandre, M.C.; Matencio, F. Comparison of various processes for making maize pasta. J. Cereal Sci. 1993, 17, 277-290.
13. Resmini, P.; Pagani, M.A. Ultrastructure studies of pasta: A review. Food Microstruct. 1983, 2, 12-98.
14. Chillo, S.; Laverse, J.; Falcone, P.M.; Del Nobile, M.A. Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. J. Food Eng. 2007, 83, 492-500.
15. Lazaridou, A.; Duta, D.; Papageorgiou, M.; Belc, N.; Biliaderis, C.G. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J. Food Eng. 2007, 79, 1033-1047.
16. Huang, J.C.; Knight, S.; Goad, C. Model prediction for sensory attributes of non-gluten pasta. J. Food Quality 2001, 24, 495-511.
17. Alaprese, C.; Casiraghi, E.; Pagani, M.A. Development of gluten-free fresh egg pasta analogues containing buckwheat. Eur. Food Res. Technol. 2007, 225, 205-213.
18. Brighenti, F. Carboidrati e Fibra; Costantini, A.M., Cannella, C., Tomassi G., Eds.; Il Pensiero Scientifico Editore: Rome, Italy, 1999; pp. 197-222.
19. Thompson, T.; Dennis, M.; Higgins, L.A.; Lee, A.R.; Sharrett, M.K. Gluten-free diet survey: Are Americans with celiac disease consuming recommended amounts of fibre, iron, calcium and grain foods? J. Hum. Nutr. Diet. 2005, 18, 163-169.
20. Miller, S.S.; Fulcher, R.G.; Sen, A.; Arnason, J.T. Oat endosperm cell walls: I. Isolation, composition, and comparison with other tissues. Cereal Chem. 1995, 72, 421-427.
21. Gray, D.A.; Auerbach, R.H.; Hill, S.; Wang, R.; Campbell, G.M.; Webb, C. Enrichment of oat antioxidant activity by dry milling and sieving. J. Cereal Sci. 2000, 32, 89-98.
22. Havrlentova, M.; Petruláková, Z.; Burgarova, A.; Gago, F.; Hlinkova, A.; Sturdik, E. Cereal ®-glucans and their significance for the preparation of functional foods-A Review. Czech. J. Food. Sci. 2011, 29, 1-14.
23. Peterson, D.M.; Emmons, C.L.; Hibbs, A.H. Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats. J. Cereal Sci. 2001, 33, 97-103.
24. Pomeroy, S.; Tupper, R.; Cehun-Aders, M.; Nestel, P. Oat ®-glucan lowers total and LDL-cholesterol. Aust. J. Nutr. Diet. 2001, 58, 51-55.
25. Malkki, Y.; Virtanen, E. Gastrointestinal effects of oat bran and oat gum. Food Sci. Technol. 2001, 34, 337-347.
26. Asp, N.G.; Mattsson, B.; Onning, G. Variation in dietary fibre, b-glucan, starch, protein, fat and hull content of oats grown in Sweden 1987-1989. Eur. J. Clin. Nutr. 1992, 46, 31-37.
27. McGlashan, S.A.; Mackay, M.E. Comparison of entry flow techniques for measuring elongation flow properties. J. Non-Newton. Fluid. 1999, 85, 213-227.
28. Bertuzzi, M.A.; Armada, M.; Gottifredi, J.C. Physicochemical characterization of starch based films. J. Food Eng. 2007, 82, 17-25.
29. Petitot, M.; Boyerb, L.; Minierb, C.; Valérie Micard, V. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Res. Int. 2010, 43, 634-641.
30. Chuang, G.C.; Yeh, A. Rheological characteristics and texture attributes of glutinous rice cakes (mochi). J. Food Eng. 2006, 74, 314-323.
31. Brydson, J.A. Flow Properties of Polymer Melts; Godwin: London, UK, 1981; Volume 2, p. 226.
32. George, J.; Janardhan, R.; Anand, J.S.; Bhagawan, S.S.; Sabu, T. Melt rheological behaviour of short pineapple fibre-reinforced low-density polyethylene composites. Polymer 1996, 37, 5421-5431.
33. Manthey, F.A.; Yalla, S.R.; Dick, T.J.; Badaruddin, M. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem. 2004, 81, 232-236.
34. Hsieh, F.; Huff, H.E.; Lue, S.; Stringer, L. Twinscrew extrusion of sugar beet fiber and corn meal. Lebensm. Wiss. Technol. 1991, 24, 495-500.
35. Knuckles, B.E.; Hudson, C.A.; Chiu, M.M.; Sayre, R.N. Effect of ®-glucan barley fractions in high-fiber bread and pasta. Cereal Food World 1997, 42, 94-99.
36. Skendi, A.; Papageorgiou, M.; Biliaderis, C.G. Influence of water and barley ®-glucan addition on wheat dough viscoelasticity. Food Res. Int. 2010, 43, 57-65.
37. Chanamai, R.; Mcclements, D.J. Depletion flocculation of beverage emulsions by gum arabic and modified starch. J. Food Sci. 2001, 66, 457-463.
38. Glicksman, M. Gum Technology in Food Industry; A. Nussinovitch: New York, NY, USA, 1969; pp. 140, 148.
39. Shi, X.; BeMiller, J.N. Effect of food gums on viscosities of starch suspensions during pasting. Carb. Polym. 2002, 7, 7-18.
40. Igoe, R.S. Hydrocolloids interactions useful in food systems. Food Technol. 1982, 36, 72-74.
41. Mastromatteo, M.; Chillo, S.; Iannetti, M.; Civica, V.; Del Nobile, M.A. Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours. Int. J. Food Sci. Technol. 2011, 46, 1201-1208.