Whole Wheat Pasta Research Articles

Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing Himanthalia elongata and Spirulina) and ascertains the influence of the cooking procedure on their features. Spirulina and H. elongata were also analyzed in parallel for comparison purposes. Macronutrients, chlorides and salt, total and free amino acid profiles, and antioxidant properties (total phenolic content and ferric reducing antioxidant power) were analyzed using AOAC, Mohr's, high performance liquid chromatography with fluorescence detection, and spectrophotometric methods, respectively. The results show a significant increase in fat (70.4%), protein (29.7%), ash (26.5%), and total amino acid (except for serine, tryptophan, isoleucine, and threonine) contents in the raw algae-enriched pasta. The antioxidant activity was also higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, dietary fiber, total amino acids (except threonine) and antioxidant activity were stable in the algae-enriched pasta. Thus, algae can be an excellent ingredient for food applications with health benefits.

Exploiting Underutilised crops

Exploiting Underutilised crops

Functional pasta consumption in healthy volunteers modulates ABCG1-mediated cholesterol efflux capacity of HDL

Backgrounds and aimsPrevention of cardiovascular (CV) disease is considered a central issue in public health and great attention is payed to nutritional approaches, including consumption of functional foods to reduce CV risk in individuals without indications for anti-atherosclerotic drugs. Cholesterol efflux capacity (CEC) is an important anti-atherogenic property of HDL and a marker of CV risk. We evaluated the effect of a daily consumption of an innovative whole-wheat synbiotic pasta, compared to a control whole-wheat pasta, on serum ATP binding cassette G1 (ABCG1)-mediated CEC in healthy overweight or obese individuals. Methods and resultsStudy participants (n = 41) were randomly allocated to either innovative or control pasta, consumed daily for twelve weeks. Serum CEC was measured before and after the dietary intervention, by a well-established radioisotopic technique on Chinese Hamster Ovary Cells transfected with human ABCG1. The innovative synbiotic pasta consumption was associated to a significantly higher post treatment/baseline ratio of ABCG1-mediated CEC values with respect to control pasta (mean ratio 1.05 ± 0.037 and 0.95 ± 0.042 respectively, p < 0.05). Analysis of the relationship between ABCG1-mediated CEC and glycemia, homocysteine, total folates and interleukin-6 showed specific changes in the correlations between HDL function and glycemia, oxidative and inflammatory markers only after synbiotic pasta consumption. ConclusionThis is the first report on serum CEC improvement obtained by a new synbiotic functional pasta consumption, in absence of lipid profile modifications, in overweight/obese participants. This pilot study suggests that a simple dietary intervention can be a promising approach to CV preservation through improving of athero-protective HDL function.

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

We studied the polyphenol profile and antioxidant properties of cooked whole-wheat pasta to evaluate its effective antioxidant capacity, including changes produced by its production and in vitro digestion. The polyphenol profile was studied by HPLC–ESI-MS/MS, while the antioxidant capacity was measured by TEAC and FRAP assays. Results show that the polyphenol profile and antioxidant capacity change along the elaboration of cooked pasta, being the cooking step important to increase the release of bound polyphenols, enhancing their antioxidant properties. On the other hand, the study of the bioaccessibility of polyphenols, using an experimental model that simulates human gastrointestinal digestion and subsequent absorption, showed that only a small fraction of the starting polyphenolic compounds, mainly free polyphenols, could be absorbed by the small intestine; thus, reducing their effective antioxidant capacity. To our knowledge, this is the first report showing the bioaccessibility of hydroxybenzoic acid glucoside, hydroxybenzoic acid diglucoside, tryptophan, 6-C-glucosyl-8-C-arabinosyl-apigenin and diferulic acids.

Ingredient bundles and recipe tastings in food pantries: a pilot study to increase the selection of healthy foods.

The present study examined the effect of ingredient bundles (i.e. measured ingredients with recipes) and recipe tastings as a strategy to increase the selection of healthy, target foods (kale, brown rice and whole-wheat pasta). Each of the three conditions was tested once per week for three weeks. The conditions were: Treatment 1 (T1), recipe tastings only; Treatment 2 (T2), ingredient bundle plus recipe tastings; and Control, no intervention. A food pantry in Bridgeport, CT, USA.ParticipantsFood pantry clients. Controlling for family size and intervention week, the likelihood of clients in T2 (n 160) selecting at least one target item compared with the Control group (n 160) was 3·20 times higher for kale, 4·76 times higher for brown rice and 7·25 times higher for whole-wheat pasta. Compared with T1 (n 128), T2 clients were 2·67 times more likely to select kale, 7·67 times more likely to select brown rice and 11·43 times more likely to select whole-wheat pasta. No differences between T1 and the Control group were found. Findings suggest that innovative, nudging strategies such as ingredient bundles may increase appeal of foods and encourage pantry clients to select healthier options.

Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

Pasta experience: Eating with the five senses—a pilot study

Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of environmental factors of the venues on consumers’ acceptance. Results showed that consumers are able recognize when the atmosphere of a restaurant is integrated and consistent with the food on offer and they appreciate more the contexts wherein they find this coherence. Moreover, the high degree of quality of the two types of pasta tasted was recognized by consumers that appreciated its gustative equilibrium, confirming that the gustatory sensations are not affected by the context in which a food is consumed. Finally, the study highlighted the importance of Olfactory marketing to influence the evaluation of the customer on restaurant’s atmospherics.

Consumers’ Preferences for Health Related and Environmental Friendly Food Attributes of Italian Pasta

This paper explores Italian consumers’ appreciation for health-related and environmentally friendly attributes of whole-wheat pasta. A modified version of the attribute-based referenda (ABR) model has been estimated on a sequence of two dichotomous choice questions randomly administered to a sample of households, starting as a single-attribute version (“adding” treatment) or a complete product version (“subtracting” treatment). The results suggest that taste and habits are considerable barriers, since only whole-wheat pasta consumers are willing to pay for health-related attributes. Overall, people are unwilling to pay for the environmental attribute even when informed of a product’s environmentally friendly method of production. However, the way in which the choice is framed is important, with higher values attached to attributes evaluated in the subtracting context, supporting prospect theory and the endowment effect.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Breast cancer - Analysis of the selected risk factors.

The study included healthy women with correct outcome in both subjective and objective examinations conducted by a specialist as well as women diagnosed with breast cancer on basis of histopathological examination. A total of 762 women aged 21-84 years were included into the research. The consumption of whole meal bread reduces the risk of breast cancer (OR = 0.30; 95% CI 0.12-0.77). The respondents consuming 100 grams of red meat such as veal, pork, and mutton a day, have the risk of developing cancer thrice as high (OR = 3.34; 95% CI 0.43-25.97). Women consuming one milk product a day in amount of 125 grams have the risk decreased (OR = 0.58; 95% CI 0.30 -1.11), compared to women not consuming dairy products at all. A diet rich in fruit, vegetables, and whole grains with limited consumption of red meat and the elimination of popular fast food such as fries and chips should be introduced to reduce the risk of developing breast cancer. Consumption of pasta with a low glycemic index, especially soy and whole wheat pasta in amount of 100 grams per day is advisable.

Wholegrain Food Acceptance in Young Singaporean Adults.

Previous epidemiological evidence suggests that habitual consumption of whole grains is associated with reduction of disease risk. While wholegrain food consumption appears to be increasing in Singapore, it is still low, with more infrequent consumption noted in younger Singaporeans. Therefore, the primary objective of this study is to determine the knowledge of whole grains and barriers to consumption of wholegrain foods. Thirty participants (age range 21–26 year, 19 females) took part in two focus groups separated by a 2-week period in which participants trialled a range of wholegrain foods. Barriers towards whole grain consumption and experiences of products during this familiarization period were discussed during the focus groups and knowledge of whole grains was assessed by questionnaire. Potential barriers such as personal factors, product-specific factors and external factors were identified with sensory and habitual being stronger barriers. The whole grain familiarization period did not alter the taste expectations of the consumers but it did manage to increase acceptance for four of the wholegrain products tested (muesli, cookies, granola bars and wholewheat pasta). These findings suggest existing barriers to wholegrain food consumption should be considered by public health agencies and manufacturing companies.

Investigation of physicochemical, sensory characteristics, cooking and texture properties of whole grain pasta

The consumption of whole-grain products, such as pasta, has been linked to the reduced risks of some illnesses. Nutritional benefits include dietary fibre, minerals, and phytochemicals. Traditionally, whole-grain products tend to be darker in colour, fiber can interfere with the drying process affecting production processes. The purpose of the current research was to investigate the colour, cooking properties and texture of the whole-grain pasta. For pasta production, flour blends were made from wheat flour type 405 in combination with whole-grain flours as whole-grain wheat, triticale, rye and hull-less barley flour in previously determined proportions. In experiments, the whole-grain Italpasta (Italy) was used as a control sample. The colour, cooking properties and texture of the obtained pasta were tested using standard methods. The results of the present experiments demonstrate that the cooking time of control, whole-grain triticale and wheat pasta was longer than the cooking time of whole-grain rye and hull-less barley pasta. The colour of control, whole-triticale and whole-wheat pasta samples was darker as compared with whole-rye and hull-less barley pasta samples. However, more firmness had pasta samples made from whole-rye and hull-less barley whole-grain flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12364

Examining Junior High and High School Students' Willingness to Consume Foods and Beverages Recommended by the 2010 Dietary Guidelines for Americans

Understanding adolescents' willingness to consume foods and beverages is important because preferences impact consumption. This study examined junior high and high school students' willingness to consume 9 foods and beverages recommended by the 2010 Dietary Guidelines For Americans and 9 high fat and sugar alternatives to these items. 288 students completed the survey (67.4% junior high, 51.7% female, 76% white). Willingness data were gathered using a 4‐point Likert‐type scale ranging from “always unwilling” to “always willing,” with an option to select “never eaten.” Exploratory Factor Analysis using Principal Axis factoring with a Promax (oblique) rotation returned 3 factors. Factor 1 included ice cream, French fries, pizza, chips, fried chicken, donuts, and cookies (22.6% of the variance). Factor 2 included whole‐wheat pasta and whole‐wheat toast (13.5% of the variance). Factor 3 included 100% fruit juice, raw vegetables, and fresh fruit (6.6% of the variance). Internal consistency was measured using Cronbach's alpha (Factor 1 = .802, Factor 2 = .724, Factor 3 = .558). Group mean scores for Factors 2 and 3 were significantly higher for high school students compared to junior high students (t = .47, p &lt; .05 and t = .31, p &lt; .001, respectively). This preliminary study provides valuable insight into food preference patterns, and therefore eating behaviors, of adolescents.Funded in part by Hatch Act Funds # LAB 93846

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Influence of Amylose Content on the Viscous Behavior of Low Hydrated Molten Starches. G. Della Valle, P. Colonna, A. Patria and B. VergnesGENERAL PRINCIPLES: Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point. A.E. Labropoulos, Shan‐Hui HsuGENERAL PRINCIPLES: Kinetics of Thermal Softening of Six Legumes During Cooking. A. Anzaldua‐Morales, A Quintero and R. BalandrainGENERAL PRINCIPLES: Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides. N.M. Edwards, C.G. Biliaderis and J.E. DexterINSTRUMENTAL MEASUREMENTS: Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate. N. Lagoueyte, A. Lagaude and B. Tarodo de la FuenteFACTORS AFFECTING TEXTURE: Prerigor Treatment and Endpoint Temperature Effects on U.S. Choice Beef Tenderness. H. Wang, J.R. Claus and N.G. MarriottFACTORS AFFECTING TEXTURE: Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time. Z. Ustunol, K. Kawachi and J. SteffeFACTORS AFFECTING TEXTURE: Texture Evaluation of Ultrafiltered Teleme Cheese. S. Raphaelides, K.D. Antoniou and D. PetridisFACTORS AFFECTING TEXTURE: Texture of Cheddar Cheese as Influenced by Fat Reduction. A. Bryant, Z. Ustunol and J. SteffeFACTORS AFFECTING TEXTURE: Blanch Temperature/Time Effects on Rheological Properties of Applesauce. A.M. Godfrey Usiak, M.C. Bourne and M.A. RaoFACTORS AFFECTING TEXTURE: Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology. J.C. Jackson, M.C. Bourne and J. Barnard

Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides

ABSTRACTPasta enriched with nonstarch polysaccharides, and wholewheat pasta were assessed for cooking quality. Xanthan gum improved pasta firmness when added at 1 and 2%, without affecting moisture uptake or degree of swelling when cooked for a constant time. Dynamic rheological testing indicated development of a network structure with addition of gums which contributed to overall pasta tirmness. Food grade pea fiber, at 5 and 10%, caused moderate reduction in firmness. Wholewheat pasta was similar in firmness to pasta with 10% pea fiber, as measured by Instron. Dynamic rheometry measurements indicated a weak network in wholewheat pasta. Small strain dynamic tests were more sensitive to subtle changes in network structure than were large deformation compression tests.