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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (10 December 2020) | Viewed by 54173

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Dr. Barbara Simonato

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Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
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Dear Colleagues,

There is presently a growing interest in the industry to produce food items containing health-promoting nutrients. The fortification with functional ingredients is a valuable strategy to increase food nutritional properties. Food fortification would also extend health benefits to the population, contributing to the reduction of nutrient deficiencies without impairing the eating habits of the people. Bakery products and pasta are worldwide-consumed products that can represent excellent staple foods for the addition of bioactive compounds. Considering the concepts associated with the circular economy, the possibility of using food industry byproducts as a source of bioactive compounds is of interest.

This Special Issue is dedicated to contributions investigating the development of new strategies for improving the nutritional, sensory, and technological properties of fortified pasta and bakery foods. The issue is open to both conventional and gluten-free products.

Dr. Barbara Simonato
Guest Editor

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Keywords

Fortification
Bioactive compounds
Pasta
Baked products
New product development
Gluten-free product
Technological properties
Nutritional properties
Glycemic index
Fiber

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Published Papers (10 papers)

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Editorial

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2 pages, 167 KiB

Open AccessEditorial

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

by Barbara Simonato

Foods 2021, 10(5), 975; https://doi.org/10.3390/foods10050975 - 29 Apr 2021

Cited by 1 | Viewed by 1849

Abstract

There is currently a growing consumer interest in healthy food [...] Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

Research

Jump to: Editorial

10 pages, 345 KiB

Open AccessArticle

Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits

by Ja Myung Yu, Jae Hoon Lee, Jong-Dae Park, Yun-Sang Choi, Jung-Min Sung and Hae Won Jang

Foods 2021, 10(1), 108; https://doi.org/10.3390/foods10010108 - 6 Jan 2021

Cited by 19 | Viewed by 6178

Abstract

Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world’s population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0–40.2 g/kg in bread, 6.5–72.6 g/kg in noodles, and 23.0–86.9 g/kg in different powder food samples. A significant difference (p < 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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14 pages, 983 KiB

Open AccessArticle

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

by Carola Cappa, Monica Laureati, Maria Cristina Casiraghi, Daniela Erba, Maurizio Vezzani, Mara Lucisano and Cristina Alamprese

Foods 2021, 10(1), 91; https://doi.org/10.3390/foods10010091 - 5 Jan 2021

Cited by 19 | Viewed by 3708

Abstract

This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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12 pages, 830 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

by Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini and Gianluca Giuberti

Foods 2021, 10(1), 75; https://doi.org/10.3390/foods10010075 - 2 Jan 2021

Cited by 83 | Viewed by 8142

Abstract

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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17 pages, 1340 KiB

Open AccessArticle

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

by Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński and Beata Szmatowicz

Foods 2020, 9(12), 1735; https://doi.org/10.3390/foods9121735 - 25 Nov 2020

Cited by 22 | Viewed by 4949

Abstract

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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10 pages, 976 KiB

Open AccessArticle

Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

by Mayara Belorio and Manuel Gómez

Foods 2020, 9(11), 1548; https://doi.org/10.3390/foods9111548 - 26 Oct 2020

Cited by 36 | Viewed by 8339

Abstract

The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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19 pages, 1698 KiB

Open AccessArticle

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

by Mike Sissons, Francesco Sestili, Ermelinda Botticella, Stefania Masci and Domenico Lafiandra

Foods 2020, 9(6), 693; https://doi.org/10.3390/foods9060693 - 28 May 2020

Cited by 32 | Viewed by 6258

Abstract

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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11 pages, 1371 KiB

Open AccessArticle

Is Site-Specific Pasta a Prospective Asset for a Short Supply Chain?

by Gabriella Pasini, Giovanna Visioli and Francesco Morari

Foods 2020, 9(4), 477; https://doi.org/10.3390/foods9040477 - 10 Apr 2020

Cited by 2 | Viewed by 2608

Abstract

In the 2011–2012 season, variable-rate nitrogen (N) fertilization was applied two times during durum wheat vegetative growth in three field areas which differed in soil fertility in northern Italy. The quality traits of the mono-varietal pasta obtained from each management zone were assessed in view of site-specific pasta production for a short supply chain. To this purpose, semolina from cv. Biensur obtained from management zones with different fertility treated with N at variable rate was tested in comparison with a commercial reference (cv. Aureo) to produce short-cut pasta. Biensur semolina demonstrated to have technological characteristics positively correlated with the low-fertility zones treated with high N doses (200 and 200+15 kg/ha) and, to a lesser extent, with the high-soil-fertility zones (130 and 130 + 15 kg/ha of N). The lower quality parameters were obtained for pasta produced with wheat from medium-fertility zones, independently of the N dose applied. The derived pasta obtained from the low-fertility zones treated with high N doses had cooking and sensory properties comparable to those of pasta obtained using the reference cv. Aureo. These results are explained by the higher amounts of gluten proteins and by a higher glutenin/gliadin ratio in semolina, which are indicators of technological quality. Overall, the results indicate that segregation of the grain at harvest led to the production of semolina with higher protein content and, hence, to a higher pasta quality. Therefore, site-specific pasta could be a potential asset for a short supply chain, aiming to improve traceability and environmental and economic sustainability. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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18 pages, 330 KiB

Open AccessArticle

Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit

by Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón and Mercedes M. Pedrosa

Foods 2020, 9(4), 415; https://doi.org/10.3390/foods9040415 - 2 Apr 2020

Cited by 28 | Viewed by 4611

Abstract

Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0–100%, bean 0–100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17–48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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11 pages, 1229 KiB

Open AccessEditor’s ChoiceArticle

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

by Roberta Tolve, Gabriella Pasini, Fabiola Vignale, Fabio Favati and Barbara Simonato

Foods 2020, 9(3), 354; https://doi.org/10.3390/foods9030354 - 19 Mar 2020

Cited by 68 | Viewed by 6491

Abstract

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products)

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