118 research outputs found
High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties
[EN] Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses).Llavata-Cabrero, B.; Albors, A.; MartĂn-Esparza, M. (2020). High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods. 9(1):1-15. https://doi.org/10.3390/foods9010011S11591Lamacchia, C., Camarca, A., Picascia, S., Di Luccia, A., & Gianfrani, C. (2014). Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. Nutrients, 6(2), 575-590. doi:10.3390/nu6020575Capriles, V. D., dos Santos, F. G., & ArĂŞas, J. A. G. (2016). Gluten-free breadmaking: Improving nutritional and bioactive compounds. Journal of Cereal Science, 67, 83-91. doi:10.1016/j.jcs.2015.08.005Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology, 235(2), 333-344. doi:10.1007/s00217-012-1763-2Miranda, J., Lasa, A., Bustamante, M. A., Churruca, I., & Simon, E. (2014). Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten. Plant Foods for Human Nutrition, 69(2), 182-187. doi:10.1007/s11130-014-0410-4Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., & Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-49. doi:10.1016/j.foodchem.2014.11.127Berti, C., Riso, P., Monti, L. D., & Porrini, M. (2004). In vitro starch digestibility and in vivo glucose response of gluten?free foods and their gluten counterparts. European Journal of Nutrition, 43(4). doi:10.1007/s00394-004-0459-1Akirov, A. (2015). Co-occurrence of type 1 diabetes mellitus and celiac disease. World Journal of Diabetes, 6(5), 707. doi:10.4239/wjd.v6.i5.707Brennan, C. S., & Tudorica, C. M. (2008). Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas. International Journal of Food Science & Technology, 43(12), 2151-2162. doi:10.1111/j.1365-2621.2008.01831.xWĂłjtowicz, A., & MoĹcicki, L. (2014). Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta. LWT - Food Science and Technology, 59(2), 1175-1185. doi:10.1016/j.lwt.2014.06.010Jukanti, A. K., Gaur, P. M., Gowda, C. L. L., & Chibbar, R. N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review. British Journal of Nutrition, 108(S1), S11-S26. doi:10.1017/s0007114512000797Turco, I., Bacchetti, T., Morresi, C., Padalino, L., & Ferretti, G. (2019). Polyphenols and the glycaemic index of legume pasta. Food & Function, 10(9), 5931-5938. doi:10.1039/c9fo00696fJYOTSNA, R., INDRANI, D., SAI MANOHAR, R., & VENKATESWARA RAO, G. (2010). EFFECT OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.) ON THE TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF VERMICELLI FROM TRITICUM DURUM WHEAT SEMOLINA. Journal of Food Processing and Preservation, 35(3), 320-326. doi:10.1111/j.1745-4549.2009.00459.xShirani, G., & Ganesharanee, R. (2009). Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index. Journal of Food Engineering, 90(1), 44-52. doi:10.1016/j.jfoodeng.2008.06.004SĂĄnchez-Zapata, E., FernĂĄndez-LĂłpez, J., & Angel PĂŠrez-Alvarez, J. (2012). Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Comprehensive Reviews in Food Science and Food Safety, 11(4), 366-377. doi:10.1111/j.1541-4337.2012.00190.xChinma, C. E., Abu, J. O., & Abubakar, Y. A. (2010). Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake. International Journal of Food Science & Technology, 45(8), 1746-1752. doi:10.1111/j.1365-2621.2010.02334.xAguilar, N., Albanell, E., MiĂąarro, B., & Capellas, M. (2015). Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT - Food Science and Technology, 62(1), 225-232. doi:10.1016/j.lwt.2014.12.045GoĂąi, I., Garcia-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427-437. doi:10.1016/s0271-5317(97)00010-9Mahasukhonthachat, K., Sopade, P. A., & Gidley, M. J. (2010). Kinetics of starch digestion in sorghum as affected by particle size. Journal of Food Engineering, 96(1), 18-28. doi:10.1016/j.jfoodeng.2009.06.051Granfeldt, Y., BjĂśrck, I., Drews, A., & Tovar, J. (1994). An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. The American Journal of Clinical Nutrition, 59(3), 777S-777S. doi:10.1093/ajcn/59.3.777sSreerama, Y. N., Sashikala, V. B., Pratape, V. M., & Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131(2), 462-468. doi:10.1016/j.foodchem.2011.09.008MartĂn-Esparza, M. E., RaigĂłn, M. D., Raga, A., & Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology, 27(4), 1075-1084. doi:10.1007/s10068-018-0341-1Mudgil, D., & Barak, S. (2013). 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Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT, 75, 569-577. doi:10.1016/j.lwt.2016.10.005Laleg, K., Cassan, D., Barron, C., Prabhasankar, P., & Micard, V. (2016). Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLOS ONE, 11(9), e0160721. doi:10.1371/journal.pone.0160721Kaur, G., Sharma, S., Nagi, H. P. S., & Dar, B. N. (2011). Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology, 49(4), 467-474. doi:10.1007/s13197-011-0294-
Water interactions and microstructure of chitosan-methylcellulose composite films as affected by ionic concentration
[EN] Edible films based on high molecular weight chitosan (CH) and methylcellulose (MC) were obtained by mixing different ratios (0:1, 0.5:1.5, 1.0:1.0, 1.5:0.5 and 1:0) of the biopolymers in two solvent conditions (0.95 and 6.85 mmol of ions per g polymer). In order to characterize the dry films, water sorption isotherms, water vapour permeability and film microstructure were evaluated. Water vapour permeability of CH-MC composite films was significantly affected by both the CH-MC ratio and the ionic concentration in the matrix. This can be attributed to the influence of ions on polymer chain packaging during the film formation and their role in the water uptake capacity of the films which affects the water transport properties. (C) 2011 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support provided by Ministerio de Educacion y Ciencia (Spain) for the Project AGL2007-65503. The authors also acknowledge the Electronic Microscopy Service of Universidad Politecnica de Valencia for their assistance in the use of SEM.Vargas, M.; Albors, A.; Chiralt, A.; GonzĂĄlez MartĂnez, MC. (2011). Water interactions and microstructure of chitosan-methylcellulose composite films as affected by ionic concentration. LWT - Food Science and Technology. 44(10):2290-2295. https://doi.org/10.1016/j.lwt.2011.02.018S22902295441
High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance
[EN] The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.MartĂn-Esparza, M.; RaigĂłn JimĂŠnez, MD.; Raga-Soriano, A.; Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology. 27(4):1075-1084. https://doi.org/10.1007/s10068-018-0341-1S10751084274WHO. Salt reduction. Fact sheet, World Health Organization (2016).Romo C, Mize K, Warfel K. Addition of hi-maize, natural dietary fiber, to a commercial cake mix. J Am Diet Assoc. 108: 76â77 (2008)Aravind N, Sissons M, Fellows CM. 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Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features
[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 mu m) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia, Generalitat Valenciana (Spain) for financial support throughout the project AICO/2016/056.MartĂn-Esparza, M.; Raga-Soriano, A.; GonzĂĄlez MartĂnez, MC.; Albors, A. (2018). Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features. Food Science and Technology International. 24(4):309-320. https://doi.org/10.1177/1082013217750683S30932024
Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition
[EN] Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal-based products. However, research on improving the rheological properties of tiger nut-based doughs is limited. In this paper, the significance of TNF and xanthan gum (X) incorporation into fresh egg pasta, in terms of its thermal and dynamic rheological properties, has been investigated. Plain semolina pasta (DWS) was used as control. High fibre doughs (20 and 40% TNF) with or without X (0 and 1%) were assessed. Both fundamental (dynamic oscillatory and creep tests) and empirical (texture profile analysis) tests were performed to assess the viscoelasticity of TNF-DWS composite blends. Raw solids (TNF, DWS) were characterised in terms of their chemical composition, particle size distribution and functional properties. For both fresh and cooked pasta, water activity, water content and gelatinisation temperatures were estimated. The results from the rheological tests revealed that partial replacement of DWS by TNF lead to less cohesive and weaker structures due to the lower presence of a gluten network. X significantly improved the rheological response of the TNF-based doughs. Thermal analysis showed a single endothermic peak in the temperature range between 60 and 78 degrees C during heating, which corresponds to the amylopectin gelatinisation. However, when replacing 40% of DWS by TNF, two-phase transitions were observed, probably associated to the starch tiger nut gelatinisation or the formation of amylose-lipid complexes. The optimum cooking time for the tiger nut pasta was 2min as determined by a calorimetric analysis.This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.MartĂn-Esparza, M.; RaigĂłn JimĂŠnez, MD.; Raga-Soriano, A.; Albors, A. (2018). Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. Food and Bioprocess Technology. 11(12):2131-2141. doi:10.1007/s11947-018-2172-8S213121411112AACC. (2000). Approved methods of the AACC (10th ed.). St. Paul: American Association of Cereal Chemists.AACC. (2005). Approved methods of the American Association of Cereal Chemists (10th ed.). St. Paul, Minn: AACC.Abo-El-Fetoh, S. M., Al-Sayed, H. M. A., & Nabih, N. M. N. (2010). Physicochemical properties of starch extracted from different sources and their application in pudding and white sauce. World Journal of Dairy & Food Sciences, 5(2), 173â182.Ade-Omowaye, B. I. O., Akinwande, B. A., Bolarinwa, I. F., & Adebiyi, A. O. (2008). 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The Effects of Vagus Nerve Stimulation on Neuroinflammation in Epilepsy
Epilepsy is a neurological disorder characterized by chronic, unexplainable seizures. Recurring epileptic seizures are associated with long-term structural damage and cognitive deficits, and can even lead to sudden, unexplainable death. Approximately 30% of epilepsy cases are not responsive to medication. Epileptic seizures often induce inflammation in the brain and may increase the frequency of future seizures, resulting in a detrimental cycle. Vagus nerve stimulation (VNS) is a non-pharmaceutical treatment method for epilepsy that has been shown to reduce inflammation in peripheral pathways. The role of VNS in the modulation of neuroinflammation has yet to be demonstrated experimentally. To explore this, several cuff electrodes were attached to the left vagus nerve in an epileptic rodent model. The electrodes will deliver a biphasic square waveform continuously for up to two weeks and record the resulting action potentials from the nerve. Immunohistochemistry will be used to evaluate microglial activation in the hippocampus, an indicator of neuroinflammation. The anticipated results will show whether continuous stimulation of the left vagus nerve effectively reduces microglial activation in the hippocampus of the epileptic rodents. If so, these results would suggest that inflammation in the brain can be effectively modulated using VNS, thereby reducing structural and cognitive damage as well as seizure recurrence. In this way, VNS could be an effective and reliable treatment method for epileptic patients who are not responsive to medication
Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle
[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta. (C) 2016 Elsevier Ltd. All rights reserved.Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia (Spain) for financial support throughout the project AICO/2016/056. Also, authors express sincere thanks to Harinas Villamayor S.A., Tigernuts Traders, S.L. and Avicola Llombai S.A. for providing raw materials for conducting this study.Albors, A.; RaigĂłn JimĂŠnez, MD.; GarcĂa-MartĂnez, MD.; MartĂn-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT - Food Science and Technology. 74:183-190. doi:10.1016/j.lwt.2016.07.047S1831907
Multiple steps characterise ventricular layer attrition to form the ependymal cell lining of the adult mouse spinal cord central canal
Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour
[EN] Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure.MartĂn-Esparza, M.; Bressi, GB.; Raga, A.; Albors, A. (2018). Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1-25. https://doi.org/10.4995/IDS2018.2018.7760OCS12
An ependymal cell census identifies heterogeneous and ongoing cell maturation in the adult mouse spinal cord that changes dynamically on injury
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