Search Results (8)

The characterization of alternative starch sources is crucial for industrial applications. This study evaluated starches from turmeric (Curcuma longa L.) and mangarito (Xanthosoma riedelianum), considering extraction yield, proximate composition, amylose content, morphology, hydration properties, viscoamylographic behavior, and crystalline and thermal characteristics. Mangarito starch showed a higher yield (11.6%) than turmeric starch (5.6%). Turmeric granules were heterogeneous (triangular, ellipsoidal, oval), while mangarito granules were predominantly rounded. Turmeric starch exhibited higher amylose content (55.1%) compared to mangarito starch (25.9%). Hydration and viscoamylographic analyses indicated that turmeric starch had higher solubility (2.36%) and water absorption (2.88 g/g), higher peak viscosity (3147.5 cP), lower breakdown (83.5 cP), and greater retrogradation tendency (9806 cP). In contrast, mangarito starch demonstrated enhanced thermal stability (breakdown 1824 cP; final viscosity 4763.5 cP). X-ray diffraction revealed a semicrystalline A/B-type pattern for turmeric starch and a predominantly A-type crystalline structure for mangarito starch. DSC indicated glass transition temperatures of 114.7 °C (turmeric) and 120.1 °C (mangarito), while TGA confirmed greater thermal stability for mangarito starch, with a narrower decomposition range and higher residual mass. These results suggest that turmeric starch, due to its high amylose content, is suitable for rapid gelatinization and firm gel formation, whereas mangarito starch is more appropriate for applications requiring superior thermal stability and structural integrity. Full article

Due to increased interest in new functional food products, 20 accessions of chufa tubers from the collection of the N.I. Vavilov Institute of Plant Industry, grown in the Kuban–Azov Plain in 2022, as well as bread samples made from mixed flour (70% whole-grain wheat flour, 30% chufa tuber flour) were studied. Biochemical, farinographic, and baking evaluations were carried out. Differences between the properties of dough with the addition of flour from various accessions of chufa tubers were recorded. According to the results of comparative, dispersion, and principal component analysis, all biochemical indicators (oil, fiber, sum of phenolic substances, antioxidant activity) of chufa tuber flour and bread with added chufa flour surpassed control samples (whole-grain wheat flour and wheat bread), with the exception of protein and starch content. Viscoamylographic, farinographic sedimentation, and baking quality evaluations indicated that the dough made from mixed flour was stronger than the control (dough from whole-grain wheat flour), more resistant to kneading, and had a lower degree of liquefaction. In terms of organoleptic properties, differences were also identified, and the accessions that enhance the taste of mixed bread were selected. Therefore, a preliminary conclusion can be drawn that chufa tubers grown in the conditions of the Kuban–Azov Plain with high rheological properties and high sedimentation values of the mixed dough can be recommended for improving the baking properties not only of wheat but also of other bread cereals. Chufa is also a promising crop in the manufacture of functional food products in the Krasnodar region and for the food industry in general as a potential thickener. Full article

This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes—‘Margherito’, ‘Perciasacchi’, and ‘Russello’—for organic pasta production, compared to the national variety ‘Cappelli’. Significant variations in particle size distribution were found, with ‘Russello’ exhibiting the highest proportion of fine particles and the greatest protein content (14.30% d.m.). ‘Perciasacchi’ displayed the highest gluten index (81.26%). ‘Margherito’ and ‘Cappelli’ had the highest antioxidant activity, with ‘Margherito’ showing elevated levels of lutein and total carotenoids. Rheological analysis revealed differences in dough properties. ‘Perciasacchi’ exhibited the highest dough stability and P/L ratio (6.57), whereas ‘Russello’ showed the lowest values for both. Additionally, ‘Russello’ had lower consistency (12 B.U.), reduced gel stability, and limited water retention in the visco-amylographic analysis. Pasta quality was evaluated based on cooking time, water absorption, and texture. Cooking time ranged from 10 to 12 min, with ‘Russello’ and ‘Margherito’ showing lower water absorption. Texture analysis indicated that ‘Margherito’ pasta was the least firm, while ‘Russello’ showed the greatest loss of consistency when overcooked. From a sensory perspective, ‘Russello’ had lower firmness, but a stronger semolina flavor and surface roughness. ‘Cappelli’ had the most intense cooked pasta odor, while ‘Perciasacchi’ was the hardest and least sticky, though less flavorful. The results support the use of ancient tetraploid wheat genotypes as valuable resources for sustainable, high-quality pasta production. Full article

This study evaluated the effects of incorporating spirulina algae powder (SAP) at 3%, 6%, and 9% into quinoa flour (QF) blends to produce gluten-free biscuits and snacks, compared to a 100% QF control. The chemical composition, mineral and amino acid content, antioxidant capacity, starch gelatinization, color, baking quality, sensory properties, and texture were analyzed. SAP was found to have high protein (62.50%), fat (5.92%), and ash (12.90%) content. Increasing the SAP concentration in QF blends resulted in a dose-dependent enhancement in the nutritional value of the biscuits and snacks. Farinograph analysis indicated a positive relationship between SAP percentage and water absorption. The inclusion of SAP significantly altered differential scanning calorimetry (DSC) and viscoamylograph parameters. Biscuit weight, volume, and specific volume decreased with increasing SAP levels. Hunter color measurements showed a SAP concentration-dependent darkening effect, which was supported by sensory assessments. The 9% SAP biscuits and snacks exhibited the greatest antioxidant activity, with DPPH values of 50.18 and 43.6 µmol/g, respectively, and reducing power values of 41.49 and 36.58 µmol/g, respectively. Overall, while all samples were deemed acceptable, the 3% and 6% SAP formulations generally demonstrated better sensory characteristics and improved nutritional profiles, suggesting their potential as suitable options for individuals with gluten sensitivities. Full article

This study was carried out to evaluate semolina flour (SF), wheat flour (WF), quinoa (Chenopodium quinoa Willd.) flour (QF), spirulina algae powder (SAP) and their blends for production of gluten-free pasta and bread suitable for celiac patients. Pasta made of 100% semolina and pan bread made of 100% WF were prepared for comparison with pasta and pan bread from QF and blends with SAP at different levels (5, 10 and 15%). The chemical composition, rheological properties, color attributes, cooking quality, baking quality, sensory properties and texture analysis of the pasta and pan bread were investigated. SAP was added to QF at 5, 10 and 15% levels. The results show that SAP is marked by higher protein (63.65%), fat (6.18%), and ash (12.50%) contents. Thus, raising the mixing level of SAP with QF resulted in an increase in the nutritional value of pasta and pan bread. Moreover, these high-protein products improved basal metabolic rate, preserved body muscle mass, and decreased body fat percentage. Farinograph characteristics demonstrated that water absorption, arrival time, dough development time, and stability grew as the ratio of SAP in QF increased. The addition of SAP to QF in increasing proportions from 5% to 15% decreased the elasticity and proportional number, while the extensibility and energy of the dough increased. Also, addition of SAP to QF at different levels (5 to 15%) decreased all viscoamylograph parameters except for the temperature of transition, which increased. In regard to cooking quality, all the pasta samples prepared by mixing SAP with QF had higher weight, volume, and cooking loss than the control. Additionally, while all samples of pasta and pan bread passed the sensory test, those that contained SAP had greater sensory qualities and nutritional value. These products are suitable for athletes and for patients with celiac disease and obesity. Full article

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas. Full article

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties. Full article

Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (pf < 0.01) by the increased TN content in the formulations, while bulk density rose. The surfaces of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties. Full article