Durum Wheat Semolina Research Articles

Pasta Fortification with Leaves of Edible Wild Plants to Lower the P Glycaemic Index of Handmade Fresh Noodles

Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (<em>Portulaca oleracea L.</em>) and common mallow (<em>Malva sylvestris L.</em>) are good sources of healthful bioactive compounds. Therefore, there is a growing interest in their consumption for health-related nutritional and sustainable perspectives. Fresh durum wheat tagliatelle fortified with dried and pulverized leaves of mallow or purslane at two distinct percentages of integration (3%, 6%) were handmade. Polyphenols, pigments, and carotenoids were extracted and quantified. The <em>in vitro</em> inhibitory effect against digestive enzymes and the predicted glycaemic response were assessed. All samples exhibited appreciable quantities of polyphenols, pigments, and enzymatic inhibition of α-amylase and α glucosidase <em>in vitro</em>. The estimated glycaemic index for pasta fortified with 3% or 6% purslane powder was reduced by 10.8% or 28.3%, respectively, compared to pasta with durum wheat semolina alone. For mallow-enriched pasta at 3 and 6%, the reductions were 24.3% and 21.6%, in the order. The lowest expected glycaemic index was obtained with pasta 6% purslane powder enriched (P6c = 53 +/- 2.2). In this study, mallow and purslane were tested to be used as natural sources for producing handmade enriched pasta. All the fortified samples presented a lower pGI concerning control pasta, thus indicating that plant powder addition could be suitably adopted. Their valuable and functional compounds reduced the pGI and imparted a pleasant natural color to the pasta.

Changes in physico-chemical properties and water status of durum wheat constituents in pasta due to processing and cooking

Pasta is simply made from durum wheat semolina and water, through a succession of unitary operations. The changes of the interactions between durum wheat constituents and water molecules under different water content conditions provide information on the mechanisms involving wheat constituents and induced by the successive unitary operations. The objective of the present work is to describe the interactions between durum wheat constituents and water molecules in durum wheat semolina, dry pasta, and cooked pasta under different water content conditions using complementary analytical methods at different observation scales. Selected products were investigated by measurements of gelatinization endotherms by DSC, viscosity curves of a suspension by RVA, proton mobility by NMR, and molecular interactions by ATR-FTIR spectroscopy. The measured values describing the interactions between wheat constituents and water molecules are sensitive to changes induced by the process. These results contribute to a better understanding of the modifications induced by the succession of unitary operations on durum wheat constituents, from native semolina to cooked pasta.

CLERODENDRUM GLANDULOSUM L. INCORPORATED FUNCTIONAL PASTA: PHYTOCHEMICAL, TEXTUAL, STRUCTURAL AND SENSORY STUDIES

With an increasing concern by health conscious people search for more nutritious pasta products rich in minerals, phenolic compounds and dietary low glycemic index and have become the subject of primary significance. In this work effect of the addition of leaf powder as well as leaf extracted powder of Clerodendrum glandulosum L. on properties of pasta was studied. Functional pasta was developed by using a blend of durum wheat semolina, leaf powder and extracted leaf powder. The plant powder and extracts powder were added in the formulation with four proportions (2.5%, 5.0%, 7.5% and 10%) respectively. The obtained products were analyzed for their cooking attributes, textural properties, colour, phytochemical properties and sensory characteristics. Incorporation of leaf powder and extracts remarkably elevated the antioxidant activity (42.01 ± 1.40 to 74.19 ± 2.58%) and total phenolic content (13.96 ± 1.84 to 43.55 ± 2.55 mg GAE/ g). The moisture content decreases (55.79 ± 1.53 to 48.58 ± 1.51%) with increase in leaf or leaf extract powder. The swelling index and water absorption index of functional pasta were recorded lower values than the control pasta. With the addition of more leaf and extract powder, the product's lightness (L*) and yellowness (b*) reduced while its redness (a*) grew. The hardness, springiness and chewiness were found to be relatively lower than that of the Control. The findings of the current study showed that among the pastas that have been fortified, the pasta with Clerodendrum glandulosum L. additions up to E-2.5% had the highest sensory acceptance. Good marketing expectations are given because it supplied sensory acceptance similar to the standard product.

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage

The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38-6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94-3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.

Quality of wholemeal pasta made with pigmented and ancient wheats

Pigmented and ancient wheats are receiving increasing attention in food applications as they well reflect consumers' request for new sensory experiences, positive nutritional quality, and environmental sustainability. In this study, pigmented and ancient wheats were used in wholemeal pastas that were analysed considering their consumers' acceptability and preference, cooking, physical and nutritional quality. Pigmented and ancient wholemeal pastas were well accepted by consumers with liking scores >7 (1–9 hedonic scale) for overall liking, appearance, odour, taste, and texture. Pigmented wheat pasta was preferred (63%) over ancient wheat pasta (37%) due to its peculiar color and more complex aromatic profile that triggered consumers’ interest. Both pastas can be considered “high quality” due to their low cooking losses, and comparable physical properties to semolina pasta. Pigmented wheat conferred products total phenolic content and antioxidant activity significantly higher than ancient and durum wheat semolina, that were also partially preserved during cooking. Results suggested that both grains can be promising materials for producing wholegrain pasta, especially pigmented wheat which also delivered new sensory experience and potential health impacts to consumers.

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6-24.0% and 39.4-45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features.

Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.

A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.

Examination of Tracing Techniques for the Geographical Origin of Durum Wheat Semolina Used in Pasta by Stable Isotope Analysis and SDS-PAGE

Examination of Tracing Techniques for the Geographical Origin of Durum Wheat Semolina Used in Pasta by Stable Isotope Analysis and SDS-PAGE

Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

AbstractBackground and ObjectivesDietary fiber is important to human health and fiber‐rich foods are highly desired. Pasta is a common staple and widely consumed in the world. However, the main material to produce conventional pasta is durum wheat semolina which is poor in fiber. The objective of this study is to investigate the effect of adding different levels of corncob powder in the pasta formulation on the proximate composition, physical and cooking properties, and overall acceptability of the product. In addition, this study also evaluated the effect of transglutaminase treatment condition including enzyme doses and incubation times on the physical and cooking properties as well as sensory acceptance of corncob‐incorporated pasta.FindingsCorncob powder at 5%, 10%, 15%, 20% (w/w) of durum wheat semolina was added to make corncob‐incorporated pasta. The fiber content and antioxidant activities of pasta increased with the increase of corncob addition level. At 20% addition level, the fiber and total phenolic content of the corncob‐incorporated pasta increased by two times and four times, respectively, compared to those of the control pasta. However, the cooking loss was increased while optimal cooking time, elongation rate, tensile strength and overall acceptability were decreased with the increase of corncob addition level. Transglutaminase (TG) treatment of the blended dough from 90% semolina and 10% corncob powder was successfully applied to improve the cooking loss, elongation rate, tensile strength as well as the overall acceptability of the incorporated pasta. At the TG dose of 0.75 U/g protein and incubation time of 10 min, the cooking and physical quality as well as overall acceptability of corncob‐incorporated pasta were comparable to those of the control pasta.ConclusionThe incorporation of corncob powder increased the fiber content and antioxidant activities of pasta but negatively affected the cooking and physical properties as well as the overall acceptability. These negative effects of corncob powder incorporation can be overcome by treatment of the blended dough with TG at appropriate dose and incubation time.Significance and NoveltyCorncob, an abundant agriculture by‐product, can be utilized to enhance fiber content and antioxidant activities of pasta. A combination of corncob and TG addition can be used to produce fiber‐rich pasta with acceptable cooking and physical quality as well as overall acceptability.

Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.

This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.

By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta

SummaryRaspberry pomace, the main by‐product of the raspberry juice extraction process, consists mainly of raspberry peels and seeds, rich in polyphenols and fibres. The recovery of this waste by drying and fine grinding gives a powder suitable for many applications. This study aimed to assess the technical quality, functional properties, and consumer acceptability of five pasta samples produced by replacing durum wheat semolina (Triticum durum) with 3.70%, 5.61%, 7.69%, 9.88%, and 12.00% raspberry powder. The control sample was 100% hard semolina pasta. The cooked pasta (RP) with 7.69% raspberry powder replacement showed higher acceptability values, a slight decrease in hardness, compactness, and time of optimal cooking (OCT) than the control semolina pasta (CP). Furthermore, the “half of the maximum inhibitory concentration” (IC50), evaluated through the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2'‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic) acid (ABTS) tests, showed an increase of about twice the antioxidant activity compared to the semolina paste, both before and after cooking.

Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours

ABSTRACT Durum wheat semolina is the preferable ingredient for pasta products preparation. However, it has low protein quality, micronutrient and fiber composition. In this study, response surface methodology was applied to optimally formulate a macaroni by supplementing durum wheat semolina with tef (0 to 40)% and chickpea (0 to 15)% flours. The aim was improving the nutritional quality of the product while maintaining the cooking quality. Supplementing the durum wheat semolina (S) with tef (T) and chickpea (C) flours improved the Water Absorption Capacity and Index (WAC and WAI) significantly (p < .05). Among the 11 flour blending ratios of S:T:C, (60: 40: 0)%, (85: 0: 15)%, (60: 25: 15)%, and (68: 28: 4)% improved the WAC and WAI of the semolina flour by (36, 8)%, (25, 7)%, (32, 9)%, and (31, 3)%, respectively. With the same blending ratios, the cooking weight and the WAC of the control macaroni increased by (15, 15)%, (10, 19)%, (17, 18)%, and (22, 23)%, respectively (p < .05). Interestingly, these blending ratios significantly reduced the wet gluten content of the semolina by 58%, 28%, 53%, and 42% (p < .05). With higher tef and chickpea incorporation, the macaroni had lower and higher firmness. The macaroni prepared with incorporation of chickpea (3.5–15)% appeared to have better color and comparable overall acceptability score with control. The optimum formulation of macaroni for desirable sensorial and cooking quality (better firmness, lower stickiness and cooking loss) was 73.46 g/100 g semolina, 11.55 g/100 g tef flour, and 14.25 g/100 g chickpea flour.

Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta.

Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37–3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44–12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce E. coli cell density.

Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour.

The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of Triticum monococcum, namely cv Norberto and the free-threshing cv Hammurabi, were milled by ultra-fine milling process (micronization) to produce wholegrain spaghetti. Einkorn pasta was assessed in terms of technological and biochemical properties and cooking and sensorial quality and compared to durum wheat semolina pasta. Wholewheat einkorn pasta showed a threefold increase in total dietary fibre content as well as in total antioxidant capacity in comparison to the control. The level of resistant starch in cv Norberto resulted significantly higher respect to semolina and einkorn cv Hammurabi pasta. Despite the very weak einkorn gluten network, the sensory and instrumental assessment of pasta quality highlighted that einkorn spaghetti presented good sensorial properties related to their technological quality, in particular, for the overall judgment and firmness. Cultivar Hammurabi emerged as the preeminent compromise on the basis of technological performances together with chemical and sensorial aspects.

High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

SummaryPasta samples were produced by replacing durum wheat semolina with high‐amylose bread wheat semolina‐type flour in proportions of 30%, 50% and 70%. Resistant starch content in uncooked pasta samples varied from 4.9% of total starch in high‐amylose pasta with 30% substitution of semolina, to 15.3% of total starch in 100% high‐amylose semolina pasta, achieving the levels established for the health claim. The high amount of resistant starch in cooked pasta caused a reduction of starch digestion rate in all samples with high‐amylose flour substitution compared to control. The expected glycaemic index lowered from 53.8 in control pasta (durum wheat semolina) to 48 in 100% high‐amylose pasta (bread wheat semolina). The inclusion of high‐amylose flour in proportion of 70% combined the best cooking and nutritional properties, but is expectable a further improvement in pasta quality with the adoption of tailored processing protocols.

Durum wheat semolina-modified ceramic membranes as novel porous separators for enhanced power generation and wastewater remediation using microbial fuel cell

This proof-of-concept study describes the enhanced performance efficiency of the dual-chambered microbial fuel cell equipped with the fabricated unmodified ceramic membranes and ceramic membranes modified with 5 % and 10 % (w/w) durum wheat semolina in comparison with the commercially available NafionTM 117 membranes. The chemical oxygen demand removal efficiencies were determined to be 85.6 ± 0.1, 72.1 ± 0.2 and 68.6 ± 0.1 % for microbial fuel cell equipped with 10 % (w/w) semolina-modified, 5 % (w/w) semolina-modified and unmodified ceramic membrane, respectively, which indicated the improved wastewater treatment efficiency with increasing content of semolina. Preliminary studies showed that the 10 % (w/w) semolina-modified ceramic was cost-effective (64 USD/m2) with improved water uptake, good proton mobility, low oxygen diffusion in addition to the enhanced power and current density output. The semolina-modified ceramic membranes have the potential to become a cost-effective alternative for the high-efficiency production of bioelectricity using microbial fuel cells.

Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products.

There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, traditional efforts to advance development in these areas with respect to raw material, equipment, and process improvements have been influenced by growing awareness of issues around food safety, health and nutrition, and climate change, necessitating that development strategies incorporate specific considerations relating to safety, traceability, and sustainability. We examined improvements in durum wheat quality and innovations in milling and the resulting impact on product quality in light of these considerations, which are now fundamental to the planning and development of any food process, as required by consumers and regulators alike.

Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index

Pasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.

Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation

Sesbania grandiflora (SG) possess numerous medicinal uses but are hardly utilized in the diet. This study has attempted to develop pasta with varying concentrations (1%, 3%, and 5%) of distinctly dried SG flowers with T. durum wheat semolina flour. The formulated products were evaluated for cooking quality, sensory attributes, nutritive composition, and glycemic index (GI). As a result, the nutritional profile of SG cabinet oven-dried flower powder showed high protein (17.02%) and dietary fiber content (40.92%), whereas SG freeze-dried pasta (SGFD5) revealed high protein (11.78%), insoluble fiber content (11.64%), and better cooking quality (4.68%). Both the pasta depicted low GI (<55). Scanning electron microscope (SEM) images reveal the relationship between starch granules and protein matrix in pasta. To conclude, the SG flower incorporation resulted in the development of pasta with better cooking quality, organoleptic property, and low GI, hence confirming its potential as food for diabetic subjects. Novelty impact statement Sesbania grandiflora enriched durum wheat pasta was developed Nutritional quality of durum wheat pasta increased by addition of Sesbania grandiflora without altering the sensory parameters. Sesbania grandiflora addition decreased glycemic index and made pasta suitable for diabetic patient's consumption Addition of flower in durum wheat pasta also imparted natural color