Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions

The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a control. Two pasta-making processes (extrusion-cooking and conventional extrusion) were carried out and seven GF pasta samples, with different thermal treatments without the addition of additives, were obtained. The thermal treatments affected the physical properties and the susceptibility to \u3b1-amylase hydrolysis of rice flours to different extents. The loss of starch granule integrity during the pre-gelatinization process promoted high viscosity at 30 \ub0C and dramatically increased the mass of absorbed water, the amount of soluble components leached out from the granules and the fraction of starch quickly hydrolyzed by \u3b1-amylase. Compared to pre-gelatinization, both parboiling processes induced lower pasting viscosity at any temperature, enzymatic susceptibility, and hydration. The magnitude of these changes significantly increased with the severity of the parboiling treatment. The lowest value for cooking loss was detected for samples prepared by 100% SPF (extrusion-cooking) or by mixture of SPF and PGF (50:50) (conventional extrusion). Nevertheless, the extrusion-cooking process promoted an extremely firm texture of cooked pasta when applied to parboiled flours

Rheological properties and baking performance of new waxy lines : Strengths and weaknesses

In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives. Considering the high impact of the environment on wheat properties, selection of waxy lines able to adapt to a particular environment is highly recommended. In this frame, the behavior of three new Italian waxy lines (IW) were compared with that of two waxy lines breeded in United States (USW). Compared to USW, two out of three IW lines exhibited better mixing properties in terms of higher tolerance to mechanical stress (stability and softness index). IW dough showed similar water absorption, stickiness values and visco-elasticity (G\u2032 and G\u2033) compared to USW samples. On the other hand, the waxy wheat lines adapted to the Italian environmental conditions showed a more developed loaf volume with respect to USW lines. The difficulties in dough handling that is typical of waxy wheat when used alone could be partially solved using waxy wheat in combination with non-waxy flours

Prediction of responsiveness of gait variables to rehabilitation training in Parkinson's disease

Background: Gait disorders represent one of the most disabling features of Parkinson's disease, which may benefit from rehabilitation. No consistent evidence exists about which gait biomechanical factors can be modified by rehabilitation and which clinical characteristic can predict rehabilitation-induced improvements. Objectives: The aims of the study were as follows: (i) to recognize the gait parameters modifiable by a short-term rehabilitation program; (ii) to evaluate the gait parameters that can normalize after rehabilitation; and (iii) to identify clinical variables predicting improvements in gait function after rehabilitation. Methods: Thirty-six patients affected by idiopathic Parkinson's disease in Hoehn-Yahr stage 1-3 and 22 healthy controls were included in the study. Both clinical and instrumental (gait analysis) evaluations were performed before and after a 10-weeks rehabilitation treatment. Time-distance parameters, lower limb joint, and trunk kinematics were measured. Results: At baseline evaluation with matched speed, almost all gait parameters were significantly different between patients and healthy controls. After the 10-weeks rehabilitation, most gait parameters improved, and spatial asymmetry and trunk rotation normalized. Multiple linear regression of gender combined with Unified Parkinson's Disease Rating Scale-III predicted both ΔSpeed and ΔStep length of both sides; gender combined with Unified Parkinson's Disease Rating Scale-II predicted ΔCadence; age combined with Hoehn-Yahr score and disease duration predicted 1trunk rotation range of motion. Conclusions: Impaired gait parameters are susceptible to improvement by rehabilitation, and younger men with Parkinson's disease who are less severely affected and at early disease stage are more susceptible to improvements in gait function after a 10-weeks rehabilitation program

Iron deficiency stimulates anthocyanin accumulation in grapevine apical leaves

Iron chlorosis is a diffuse disorder affecting Mediterranean vineyards. Beside the commonly described symptom of chlorophyll decrease, an apex reddening was recently observed. Secondary metabolites, such as anthocyanins, are often synthetized to cope with stresses in plants. The present work aimed to evaluate grapevine responses to iron deficiency, in terms of anthocyanin metabolism (reflectance spectrum, total anthocyanin content, HPLC profile and gene expression) in apical leaves of Cabernet sauvignon and Sangiovese grown in hydroponic conditions. Iron supply interruption produced after one month an increasing of anthocyanin content associated to a more stable profile in both cultivars. In Cabernet sauvignon, the higher red pigment accumulation was associated to a lower intensity of chlorotic symptoms, while in Sangiovese, despite the activation of the metabolism, the lower anthocyanin accumulation was associated to a stronger decrease in chlorophyll concentration. Gene expression data showed a significant increase of anthocyanin biosynthesis. The effects on the expression of structural and transcription factor genes of phenylpropanoid pathway were cultivar dependent. F3H, F3'H, F3'5'H and LDOX genes, in Cabernet sauvignon, and AOMT1 and AOMT genes, in Sangiovese, were positively affected by the treatment in response to iron deficiency. All data support the hypothesis of an anthocyanin biosynthesis stimulation rather than a decreased degradation of them due to iron chlorosis

La decorticazione? Anche per il frumento tenero

La decorticazione, convenzionalmente utilizzata nella filiera dei cereali a cariosside vestita, pu\uf2 essere considerata un\u2019operazione innovativa quando applicata al frumento, cereale a cariosside \u201cnuda\u201d. In particolare, a fronte dei risultati positivi ottenuti nel caso del frumento duro, si \ue8 voluto studiare il possibile impiego della decorticazione nella filiera del frumento tenero, valutando gli effetti sulle granelle e sugli scarti di decorticazione, nonch\ue9 sulle farine ottenute. In merito alla decorticazione su impianto pilota, \ue8 stato calcolato il livello di decorticazione (LD, ovvero la percentuale di materiale abraso) e sono stati valutati numerosi indici chimici e fisici. Le condizioni ideali di decorticazione, capaci di garantire LD pari o inferiori al 10%, sono state identificate in una preliminare fase di umidificazione della granella, un continuo rimescolamento del materiale, tempi ridotti di permanenza nel decorticatore, ripetizione del trattamento e utilizzo di mole rivestite di materiale abrasivo di fine granulometria. L\u2019asportazione di una parte dei tegumenti ha permesso di abbreviare sensibilmente i tempi di condizionamento senza compromettere le rese di macinazione. I parametri compositivi delle farine non sono risultati compromessi, quando paragonati con quelli delle farine tradizionali. A seguito di queste valutazioni, il passaggio di decorticazione \ue8 stato inserito nel diagramma industriale di macinazione, con risultati che hanno confermato i trend positivi osservati su scala pilota

Effect of thermal treatments on rice flour and cooking behavior of rice pasta

Starch is the key component in gluten-free pasta (GFP). Despite that, few studies have dealt with starch properties in GFP. In this work, two experimental rice pasta samples were prepared according to two technologies - conventional and extrusion-cooking - avoiding the use of additives. Pasta R was prepared from rice flour (RF) that was heated by steam (2.5atm, 10 min) in a gelatinization tank. The pre-treated dough was subjected to a first extrusion at 120\ub0C (cooking-extrusion) and formed into pellets which were transferred into a continuous extruder for semolina pasta for the second extrusion step at 50\ub0C and 10 MPa. Pasta P was prepared from a pregelatinized rice flour (PRF) that was directly extruded in the continuous extrusion press at 50\ub0C. Several physical indices were used to compare the properties of the two rice flours, and the relationship between starch properties in dried pasta and its cooking behavior was investigated. After pregelatinization, PRF exhibited a higher viscosity at 30\ub0C, a lower pasting temperature, and a higher susceptibility to alpha-amylase hydrolysis compared to NF. As for pasta, both extrusion conditions promoted further changes in starch properties. When compared to Pasta R, Pasta P was characterized by a lower pasting temperature, by a greater swelling capacity, and by a higher viscosity during heating, resulting in a cooked product with higher firmness. However, both samples of rice pasta exhibited higher cooking loss and lower firmness than semolina pasta. Further studies will focus on the improvement of GFP quality by optimizing the cooking-extrusion conditions and/or by investigating the role of additional texturing proteins

Prodotti ottenuti dalla decorticazione industriale del frumento tenero

Il presente lavoro ha verificato la possibilit\ue0 di trasferire su scala industriale la decorticazione del frumento tenero, operazione pre-macinazione applicata con successo su scala pilota in precedenti ricerche. Le condizioni di processo scelte hanno permesso di mantenere il livello di decorticazione (LD) inferiore al 10%, valore soglia che garantisce l\u2019asportazione selettiva delle regioni cruscali. Le granelle decorticate e le corrispondenti farine sono state valutate sulla base di numerosi indici chimici e fisici. La riduzione del tenore in ceneri del chicco \ue8 risultata tanto pi\uf9 importante quanto pi\uf9 alto \ue8 stato il valore LD. Il processo abrasivo non ha promosso stress meccanici in grado di peggiorare le caratteristiche qualitative delle proteine, come confermato sia dalla stabilit\ue0 farinografica che dal W alveografico delle farine ottenute da grano decorticato. Per ultimo, ma non per importanza, si \ue8 confermata anche su scala industriale l\u2019efficacia della decorticazione nel ridurre (circa 1 ordine di grandezza) la carica microbica della farina cos\uec prodotta