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.; Martín-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., & Arêas, J. A. G. (2016). Gluten-free breadmaking: Improving nutritional and bioactive compounds. 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Examining indices of individual-level resource specialization

The variety of resources that a population exploits is known as the “niche width”. A particular population has a narrow niche if only few kinds of the available resources are exploited by its members. When the individuals of a population exploit many different resources, then the population has a wide niche. From this point of view it seems that the niche is a property of the population as a whole. However, it is well known that many apparently generalist populations are in fact composed of individual specialists, that is, members that use only small subsets of the population’s niche. This approach justifies the definition of indices to measure the individual-level resource specialization. Although this kind of analysis could be applied to any niche variation: oviposition sites, habitat, etc., we focus the discussion in terms of analysis of diet data. So as to measure species niche breadth a comparison between the frequency distribution of the species’ resource use with that of all available resources is carried out. When a measure of individual specialization is considered, then one should compare the population’s total diet with the individual use. In particular, the total niche width of a population should be compared with its two components: within and between-individual variation. In this sense, in the literature several indices of intrapopulation niche variation are proposed. Our goal is to describe, compare and evaluate four of the most relevant indices applied in ecology. In this work we point out how these techniques could be developed in a compositional framework, particularly when these indices are applied to discrete diet data [e.g. frequency of different prey specimen in the diet]

La aglomeración urbana granadina y la transformación del paisaje del sector sur de la vega.

Sin resume

Analysis of the Narratives with Characters That Make Ethnic Diversity Visible¿ Miraculous: Tales of Ladybug & Cat Noir

This study follows the line of different authors who examined the visibility of ethnic diversity in children's television series and the psychoeducational implications of these media narratives for children. Specifically, this work analyses the behaviours/actions developed by the model characters of cultural diversity and how these characters promote a perspective on diversity that conditions children. Employing a qualitative methodology, we use content analysis and critical discourse analysis as tools to be able to read, describe and interpret said content. The results highlight that these children's programmes present a culture that reinforces certain values and behaviours. Likewise, the TV programmes analysed present stories marked by models of cultural diversity that contribute to the maintenance of certain social structures and the normalisation of inequality. We believe that educational institutions, through media education, should go deeper and teach students to look critically, deciphering codes of the audiovisual language present in the elements of children's stories. In the complex society of the 21st century, we must consider that the needs of children change depending on how their identity intersects with aspects such as ethnicity, class, gender, etc., in order to equip them with the appropriate tools to deal with these problems. Keywords: digital narratives; cultural diversity; media literac

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.Martín-Esparza, M.; Raigón Jiménez, 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: 76–77 (2008)Aravind N, Sissons M, Fellows CM. 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Quality stability assessment of a strawberry-gel product during storage

A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration of the fruit during product storage, the OS was previously diluted so that its water activity is the same as the dehydrated fruit. Changes in water, soluble solids, citric acid, ascorbic acid and anthocyanin contents, water activity, surface color, mechanical properties and volatile profile during 15 days of storage (5C) were evaluated. The use of the OS increased the nutritive and functional properties of the product. Changes in volatile profile, mechanical properties and color of the strawberry occur mainly in the first 2 days of storage and are not due to the presence of the gel matrix, as they occur also in the samples not placed in gel. The flux of anthocyanins from the fruit to the gel produces redness, giving a more attractive aspect to the formulated product. © 2009 Wiley Periodicals, Inc.The authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for financial support throughout the projects AGL2002-01793 and AGL 2005-05994.Martín-Esparza, M.; Escriche Roberto, MI.; Penagos, L.; Martínez Navarrete, N. (2011). Quality stability assessment of a strawberry-gel product during storage. Journal of Food Process Engineering. 34(2):204-223. https://doi.org/10.1111/j.1745-4530.2008.00349.xS20422334

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.Martín-Esparza, M.; Raga-Soriano, A.; González Martínez, 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. 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