Pâtes alimentaires enrichies en légumineuse : structuration des constituants au cours du procédé : impact sur la qualité culinaire et les propriétés nutritionnelles des pâtes

In order to deepen the knowledge about structure and nutrition, different structured pasta were obtained by changing the formulation and/or pasta processing. Structural properties of pasta obtained were studied at different scales, and then connected to the in vitro digestibility of starch. Inclusion of 35% of faba bean or split pea flour in pasta induces minor structural changes without affecting the in vitro digestibility of starch. The compensation of antagonistic phenomena favoring or inhibiting starch digestibility could explain this result. The application of different technological treatments on legume pasta induces the most important structural changes, leading to important changes in the in vitro digestibility of starch. In accordance with hypothesis previously suggested by other authors, the low glycemic index of pasta could be due to the compactness of pasta structure (an increase in pasta porosity induces an increase in starch digestibility) and the presence of a protein network protecting starch from enzymatic attack. According to our results, the presence of a large amount of covalent links (disulfide bonds and other covalent bonds) at a macromolecular level would be more important than the spatial distribution of the protein network at a microscopic scale to control the digestibility of starch. A highly aggregated protein network would be more resistant to protease hydrolysis, which could delay the amylase hydrolysis of starch. The low digestibility of starch can thus be further reduced by the fortification of pasta with 35% legume flour combined to the use of very high drying temperatures. However, despite this interesting nutritional result, the impact of such treatments on the digestibility of proteins, biodisponibility of lysine and allergenicity should be determined in the future.Afin d’approfondir les connaissances sur le lien structure/nutrition, des pâtes de structures constatées ont été obtenues en modifiant la formulation et/ou le procédé de fabrication des pâtes. Les propriétés structurales des pâtes ainsi obtenues ont été étudiées à différentes échelles, puis reliées à la digestibilité in vitro de l’amidon. L’introduction de 35% de farine de fève ou de pois cassé dans les pâtes au blé dur engendre des changements structuraux mineurs des pâtes sans toutefois affecter la digestibilité in vitro de l’amidon. Des phénomènes antagonistes favorisant la digestibilité de l’amidon ou au contraire l’inhibant pourraient expliquer ce phénomène. L’application de différents traitements technologiques sur les pâtes enrichies en légumineuse permet d’obtenir les modifications structurales les plus importantes, engendrant de ce fait une modification marquée de la digestibilité in vitro de l’amidon. En accord avec les hypothèses avancées dans la littérature, ces travaux de thèse ont démontré que la faible digestibilité de l’amidon dans les pâtes pouvait s’expliquer par la compacité de sa structure (une augmentation de la porosité entraîne bien une digestibilité accrue) et la présence d’un réseau protéique protégeant les granules d’amidon de l’attaque enzymatique. D’après nos résultats, le rôle protecteur du réseau serait davantage lié à la présence de nombreuses liaisons covalentes (ponts disulfures et autres liaisons covalentes fortes) au niveau supramoléculaire plutôt qu’à la distribution spatiale des protéines au niveau microscopique. La présence d’un réseau protéique très réticulé serait plus résistant à l’attaque protéasique ce qui pourrait ralentir l’accès des amylases à l’amidon. La faible digestibilité de l’amidon dans les pâtes peut donc être réduite davantage par un enrichissement avec 35% de farine de légumineuse combiné à l’utilisation de très hautes températures de séchage. Cependant, l’impact de tels traitements sur la digestibilité protéique, la biodisponibilité de la lysine et l’allergénicité restent à déterminer

Legume-fortified pasta. Impact of drying and precooking treatments on pasta structure and inherent in vitro starch digestibility

Correspondance: [email protected] audienceThe low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of its starch digestibility. However, the combining effect of using different technological treatments and different raw materials on pasta structure and consequences on its starch digestibility pasta are still unknown. The objective of this work was therefore to determine the impact of different technological treatments on the structure and the in vitro starch digestibility (i.e. rapidly available glucose value) of legume-fortified pasta. Legume-fortified pasta was prepared from 65% of durum wheat semolina and 35% of split pea or faba bean flour. Four different technological treatments were applied: drying at low temperature of 55 degrees C (LT), drying with the application of a very high temperature of 90 degrees C at low moisture content (VHT.LM), lyophilisation, and precooking followed by LT drying. Legume-fortified pasta dried at LT served as a reference. Lyophilisation induced a higher starch digestibility that could be attributed to the high porosity of pasta and the weakness of its protein network. In contrast, VHT.LM drying and precooking treatment led to a lower in vitro starch digestibility, probably as a result of the strengthening of the protein network at a macromolecular level, protecting starch from enzymatic attac

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

Axe 5 Application intégrée de la connaissance, de l’information et des technologies permettant d’accroître la qualité et la sécurité des aliments Contact: [email protected], [email protected] audiencePasta is a staple food known to have a low glycaemic index. This interesting nutritional property can be attributed to its specific structure, obtained after successive structural changes of its two main components, i.e. starch and proteins. This paper describes the state of art on protein and starch structuring during pasta processing and the inherent consequences on starch digestibility but also on protein digestibility and allergenicity. This review highlights the need for a multidisciplinary approach for the rational design of pasta, in order to control digestion and nutrient absorption through the food structure

Structuring pasta with legumes to improve nutritional properties

Structuring pasta with legumes to improve nutritional properties. International Symposium of Food Science and Human Wellnes

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

UMR IATE AXE 2International audienceNutritionally enhanced spaghetti was produced by adding high amounts (35% db) of legume flour (split pea or faba bean) to durum wheat semolina. The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non-gluten proteins and insoluble fibres which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed. Some quality attributes (e.g. lower cooking loss) of fortified pasta were improved by applying high and very high temperatures during the drying cycle, reflecting strengthening of the protein network. However, these treatments resulted in excessively firm and rubbery pasta according to the panelists

Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility

Correspondance: [email protected] audiencePasta is popular for its ease of cooking and its low glycaemic index (GI). This interesting nutritional property can be attributed to its specific compact structure generally described as a protein network entrapping starch granules. Despite this low GI, pasta is poor in fibres and lack some essential amino acids. To enhance its nutritional composition, pasta can be fortified with non-traditional ingredients such as legume flours. The objective of this study was to investigate the impact of legume flour addition on pasta structure and the inherent consequences on the in vitro digestibility of starch. The addition of a high level (35%, w/w) of legume flour, especially split pea flour, induced some minor structural changes in pasta. The inclusion of fibres, the dilution of gluten proteins by albumins and globulins, and the larger amount of thin protein films (in split pea pasta) may have favoured higher susceptibility of starch to digestive enzymes. At the opposite, the presence of some partially gelatinised starch granules in the core of fortified pasta may have favoured the decrease in the in vitro starch digestibility. As a consequence, a high level of legume flour addition in pasta did not have any significant impact on its in vitro starch digestibility. A high level of split pea and faba bean flours can thus be added to pasta to increase its nutritional composition while keeping its low glycaemic inde

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

International audienceThe effects of drying on pasta structure, starch and protein digestibility and potential allergenicity were investigated. Pasta was dried at low (55 °C, LT), high (70 °C, HT) and very high temperature (90 °C) applied either at the beginning (VHT) or at the end of the drying profile (VHT_LM). Changes in dried and in cooked pasta structure were determined regarding protein solubility, thermal properties of starch, microscopic and rheological measurements. Changes were moderate up to 70 °C and increased at higher temperatures and especially for VHT_LM drying. VHT_LM drying tended to decrease starch digestibility and significantly decreased protein digestibility of cooked pasta by 10% probably due to the formation of highly-aggregated proteins linked by very strong covalent bonds. None of the drying profiles were found to remove the allergenic properties of pasta. IgE-reactive peptides from prolamins and albumins/globulins fractions were found in all digestion juices; VHT-LM drying increased the latter

Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

National audienceThe “Durum Wheat-legume” pasta is a homogeneous mixture of two categories of food strongly represented in the Mediterranean diet, whose health benefits are highlighted by many epidemiologic studies. This mixed food of nutritional interest was used as model matrix to in vitro study the influence of the food structure on its nutritional qualities or “Matrix effect”. The effect of the structuring of pasta was studied at two scales. First, at little scale, by the comparison of mixed pasta with same composition but different structures obtained by changes in the process conditions; secondly at large scale, by the comparison of one mixed pasta to a mixed meal composed of 65 % of durum wheat pasta and 35 % of legume puree (proportion of legume used to obtain the mixed pasta). The effect of the legume incorporation on the technological and sensory properties of various pasta was also studied. Specific structuring of the pasta obtained by the introduction of legume at 35 % level, coupled to a selected pasta drying, decreased significantly their content of rapidly available glucose. This little scale food matrix effect is contrasting with the lack of effect observed between mixed pasta and mixed meal. It is the first demonstration of the existing link between process, fine structure of a food and nutritional properties. This link involving process parameters shows the significance of the food industries in the design of nutritional properties of foodsLa pâte alimentaire « blé dur-légumineuse » est un mélange intime de deux catégories d’aliments très représentés dans la diète méditerranéenne, dont les bénéfices santé sont mis en évidence par de nombreuses études épidémiologiques. Cet aliment mixte a servi de matrice modèle pour étudier in vitro l’influence de la structure d’un aliment sur ses qualités nutritionnelles ou « Éffet matrice ». L’effet de la structuration de l’aliment a été abordé en comparant des pâtes mixtes de composition constante mais de structures différentes (effet matrice « à petite échelle ») obtenues en jouant sur les étapes du procédé de fabrication, puis en comparant une pâte mixte standard à un repas mixte, constitué d’un spaghetti au blé dur et d’une purée de légumineuse dans les proportions où ils sont travaillés lors de la fabrication de la pâte mixte (effet matrice « à grande échelle »). Les répercussions de l’incorporation de la légumineuse sur les propriétés technologiques et sensorielles des pâtes ont également été déterminées. La structuration spécifique de la pâte, obtenue par l’introduction de 35 % de légumineuse couplée à un séchage adapté, permet de diminuer significativement leur teneur en glucose rapidement disponible. Cet effet matrice à « petite échelle » contraste avec les différences peu marquées de propriétés nutritionnelles obtenues entre une pâte mixte et le repas mixte. Il s’agit de la première démonstration du lien existant entre le procédé, la structure fine d’un aliment et ses propriétés nutritionnelles. Ce lien, impliquant les paramètres du procédé, souligne l’importance du rôle des industriels dans l’élaboration des propriétés nutritionnelles d’un alimen

Changes in pasta protein networks induced by drying and their relationship to protein digestibility and allergenicity

International audienc