Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta

Journal of Food Measurement and Characterization

Volumn 7, Issue 4, 2013, Pages 166-176

  Shreenithee, C R ^a,b   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b ANNA UNIVERSITY   (India)

Author keywords

Cooking quality; Microstructure; Pasta; Pasting characteristics; Yellow pea flour

Indexed keywords

COOKING QUALITY; NUTRITIONAL CHARACTERISTICS; PASTA; PASTING CHARACTERISTICS; PROTEIN DIGESTIBILITY; PROXIMATE COMPOSITIONS; STARCH DIGESTIBILITIES; YELLOW PEA FLOUR;

GLUCOSE; PROTEINS; SCANNING ELECTRON MICROSCOPY; STARCH;

MICROSTRUCTURE;

EID: 84886792694     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-013-9152-5     Document Type: Article

References (43)

1. P. Prabhasankar, Murali Krishnan, Health based pasta: redefining the concept of the next generation convenience food. Crit. Rev. Food Sci. Nutr. 52, 9-20 (2012).
2. C. M. Sowbhagya, Z. S. Ali, Vermicelli noodles and their quality assessment. J. Food Sci. Technol. 38, 423-432 (2001).
3. C. Antognelli, The manufacture and applications of pasta as a food and as a food ingredient: a review. J. Food Technol. 15, 9-29 (1980).
4. L. Monge, G. Cortassa, F. Fiocchi, G. Mussino, Q. Carta, Glycoinsulinaemic response, digestion and intestinal absorption of the starch contained in two types of spaghetti. Diabetes Nutr. Metab. 3, 239-246 (1990).
5. W. Seibel, Future trends in pasta products, in Pasta and noodle technology, ed. by E. Kruger, R. B. Matsue, J. V. Dick (American Association of Cereal Chemists, St. Paul, 1996), pp. 331-349.
6. E. S. M. Abdel-Aal, P. Hucl, Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. J. Food Compos. Anal. 15, 737-747 (2002).
7. S. Chillo, J. Laverse, P. M. Falcone, M. A. Del Nobile, Quality of spaghetti in base amaranthus whole meal flour added with quinoa, broad bean and chickpea. J. Food Eng. 84, 101-107 (2008).
8. A. Gallegos-Infante, L. Bello-Perez, N. Rocha-Guzman, R. Gonzalez-Laredo, M. Avila Ontiveros, Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. J. Food Sci. 75, 151-156 (2010).
9. A. M. Sadeghi, S. Bhagya, Quality characterization of pasta enriched with mustard protein isolate. J. Food Sci. 73, 229-237 (2008).
10. M. Duranti, Grain legume proteins and nutraceutical properties. Fitoterapia 77, 67-82 (2006).
11. H. Maskus, Pulse processing, functionality and application-a literature review (2010).
12. F. W. Sosulski, R. Hoover, R. T. Tyler, E. D. Murray, S. D. Arntfield, Differential scanning calorimetry of air-classified starch and protein fractions from eight legume species. Starch/Stärke 37, 257-262 (1985).
13. J. H. Li, T. Vasanthan, Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Res. Int. 36, 381-386 (2003).
14. A. Rangel, G. B. Domont, C. Pedrosa, S. T. Ferreira, Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate. J. Agric. Food Chem. 51, 5792-5797 (2003).
15. U. S. S. Soetrisnot, Z. Holmes, Protein yields and characteristics from acid and salt coagulations of yellow pea (Pisum sativum L. Miranda) flour extractions. J. Agric. Food Chem. 40, 970-974 (1992).
16. F. W. Sosulski, A. R. McCurdy, Functionality of flours, protein fractions and isolates from field peas and bean. J. Food Sci. 52, 1010-1014 (1987).
17. A. K. Sumner, M. A. Nielsen, C. G. Youngs, Production and evaluation of pea protein isolate. J. Food Sci. 46(364-366), 372 (1981).
18. R. E. Aluko, O. A. Mofolasayo, B. M. Watts, Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. J. Agric. Food Chem. 57, 9793-9800 (2009).
19. B. Nayak, J. J. De, J. R. Powers, J. Tang, Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. J. Food Sci. 76, 874-883 (2011).
20. C. P. F. Marinangeli, A. N. Kassis, P. J. H. Jones, Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. J. Food Sci. 74, S385-S389 (2009).
21. American Association of Cereal Chemists (AACC), Approved methods of the AACC (10th Ed.). AACC method 44-15A, One stage moisture-air-oven method; AACC method 08-01, Ash-basic method; AACC method 46-13, Micro-Kjeldahl method; AACC method 22-10A; AACC method 16-50; Pasta cooking time 66-50 (AACC, St. Paul, 2000).
22. R. Jyotsna, D. Indrani, R. Sai Manohar, G. Venkateshwara Rao, Effect of fenugreek (Trigonella foenum-graecum L.) on the textural characteristics and microstructure of vermicelli from triticum durum wheat semolina. J. Food Process. Preserv. 35, 320-326 (2011).
23. J. E. Kruger, M. J. Anderson, J. E. Dexter, Effect of flour refinement on raw Cantonese noodle colour texture. Cereal Chem. 71, 177-182 (1994).
24. IS: 1485, Indian standards, specification for macaroni, spaghetti and vermicelli (Bureau of Indian Standards, New Delhi, 1976).
25. D. E. Walsh, K. A. Gilles, The influence of protein composition on spaghetti quality. Cereal Chem. 48, 544-554 (1971).
26. P. Prabhasankar, P. Ganesan, N. Bhaskar, Influence of Indian brown seaweed (Sargassum marginatum) as an ingredient on quality, bio functional, and microstructure characteristics of pasta. Food Sci. Technol. Int. 15, 471-479 (2009).
27. R. R. Matsuo, L. J. Malcolmson, N. M. Edwards, J. E. Dexter, A colorimetric method for estimating spaghetti cooking losses. Cereal Chem. 69, 27-29 (1992).
28. S. Madhumitha, P. Prabhasankar, Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta. J Texture Stud. 42, 441-450 (2011).
29. W. R. Akeson, M. A. Stahmann, Pepsin pancreatin digest index of protein quality evaluation. J. Nutr. 83, 257-261 (1964).
30. P. Prabhasankar, Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chem. 78, 81-87 (2002).
31. M. Aalami, K. Leelavathi, U. J. S. Prasada Rao, Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chem. 100, 1243-1248 (2007).
32. M. Ovando-Martinez, S. Sáyago-Ayerdi, E. Agama-Acevedo, I. Goñi, L. A. Bello-Pérez, Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chem. 113, 121-126 (2009).
33. M. Matveef, Influence du gluten des bles durs sur la valeur des pates alimentaires. Bull. ENSMIC 213, 133 (1966).
34. Y. H. Zhao, F. A. Manthey, S. K. C. Chang, H. J. Hou, S. H. Yuan, Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J. Food Sci. 70(6), S371-S376 (2005).
35. R. R. Matsuo, J. W. Bradley, G. N. Irvine, Effect of protein content on the cooking quality of spaghetti. Cereal Chem. 49, 707 (1972).
36. Y. Bahnassey, K. Khan, Fortification of spaghetti with edible legumes. II. Rheological, processing and quality evaluation studies. Cereal Chem. 63, 216-219 (1986).
37. J. W. Dick, V. L. Youngs, Evaluation of durum wheat semolina and pasta in the United States, in Durum wheat chemistry and technology, ed. by G. Fabriani, C. Lintas (American Association of Cereal Chemists, St Paul, 1988), pp. 237-248.
38. M. D. Breen, O. J. Banasik, D. E. Walsh, Use of various protein sources in pasta. Macaroni J. 26, 34-38 (1977).
39. P. Colonna, J. L. Barry, D. Cloarec, F. Bornet, S. Gouilloud, J. P. Galmiche, Enzymic susceptibility of starch from pasta. J. Cereal Sci. 11, 59-70 (1990).
40. C. S. Brennan, C. M. Tudorica, Fresh pasta quality as affected by enrichment of non-starch polysaccharides. J. Food Sci. 72, 659-665 (2007).
41. C. Cunin, S. Handschin, P. Walther, F. Escher, Structural changes of starch during cooking of durum wheat pasta. Lebensmittel-Wissenschaft und Technologie 28, 323-328 (1995).
42. J. R. Oliver, A. B. Blakeney, H. M. Allen, The color of flour streams as related to ash and pigment contents. J. Cereal Sci. 17, 169-182 (1993).
43. M. G. D'Egidio, B. M. Mariani, S. Nardi, P. Novaro, R. Cubadda, Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality. Cereal Chem. 67, 275-281 (1990).