Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa-Sibakov (Corresponding Author), Raija Liisa Heiniö, Denis Cassan, Ulla Holopainen-Mantila, Valérie Micard, Raija Lantto, Nesli Sözer

Research output: Contribution to journalArticleScientificpeer-review

29 Citations (Scopus)

Abstract

This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evaluated and compared to semolina pasta. Pasta prepared with faba bean and fermented faba bean flours had higher cooking loss (10.8-11.5%) and lower water absorption (130-160%) than semolina pasta (6 and 193%), but pasta prepared from fractionated faba flour had similar water absorption to semolina pasta. The texture of pasta made with faba bean flour was comparable to that of semolina pasta. Fermentation adversely affected the texture by increasing hardness, chewiness, sourness and flavour intensity. Starch hydrolysis index of pasta prepared with the three faba bean flours was similar to semolina pasta (46-50). TG reduced the in vitro starch hydrolysis index and increased some textural parameters of pasta made with faba bean flour, but no influence was observed on pasta made with fractionated or fermented faba.
Original languageEnglish
Pages (from-to)27-36
JournalLWT - Food Science and Technology
Volume67
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

bioprocessing
Vicia faba
Glutens
pasta
Flour
faba beans
gluten
sensory properties
fractionation
semolina
Starch
Transglutaminases
Cooking
starch
Hydrolysis
protein-glutamine gamma-glutamyltransferase
cooking quality
Water
water uptake
Hardness

Keywords

  • Vicia faba L.
  • lactic acid bacteria fermentation
  • air classification
  • transglutaminase

Cite this

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title = "Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta",
abstract = "This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evaluated and compared to semolina pasta. Pasta prepared with faba bean and fermented faba bean flours had higher cooking loss (10.8-11.5{\%}) and lower water absorption (130-160{\%}) than semolina pasta (6 and 193{\%}), but pasta prepared from fractionated faba flour had similar water absorption to semolina pasta. The texture of pasta made with faba bean flour was comparable to that of semolina pasta. Fermentation adversely affected the texture by increasing hardness, chewiness, sourness and flavour intensity. Starch hydrolysis index of pasta prepared with the three faba bean flours was similar to semolina pasta (46-50). TG reduced the in vitro starch hydrolysis index and increased some textural parameters of pasta made with faba bean flour, but no influence was observed on pasta made with fractionated or fermented faba.",
keywords = "Vicia faba L., lactic acid bacteria fermentation, air classification, transglutaminase",
author = "Natalia Rosa-Sibakov and Heini{\"o}, {Raija Liisa} and Denis Cassan and Ulla Holopainen-Mantila and Val{\'e}rie Micard and Raija Lantto and Nesli S{\"o}zer",
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TY - JOUR

T1 - Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

AU - Rosa-Sibakov, Natalia

AU - Heiniö, Raija Liisa

AU - Cassan, Denis

AU - Holopainen-Mantila, Ulla

AU - Micard, Valérie

AU - Lantto, Raija

AU - Sözer, Nesli

PY - 2016

Y1 - 2016

N2 - This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evaluated and compared to semolina pasta. Pasta prepared with faba bean and fermented faba bean flours had higher cooking loss (10.8-11.5%) and lower water absorption (130-160%) than semolina pasta (6 and 193%), but pasta prepared from fractionated faba flour had similar water absorption to semolina pasta. The texture of pasta made with faba bean flour was comparable to that of semolina pasta. Fermentation adversely affected the texture by increasing hardness, chewiness, sourness and flavour intensity. Starch hydrolysis index of pasta prepared with the three faba bean flours was similar to semolina pasta (46-50). TG reduced the in vitro starch hydrolysis index and increased some textural parameters of pasta made with faba bean flour, but no influence was observed on pasta made with fractionated or fermented faba.

AB - This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lactic acid bacteria. The impact of cross-linking enzyme transglutaminase (TG) on the quality of faba pasta was also studied. The structure, cooking quality, starch digestibility, textural and sensory characteristics of faba pasta samples were evaluated and compared to semolina pasta. Pasta prepared with faba bean and fermented faba bean flours had higher cooking loss (10.8-11.5%) and lower water absorption (130-160%) than semolina pasta (6 and 193%), but pasta prepared from fractionated faba flour had similar water absorption to semolina pasta. The texture of pasta made with faba bean flour was comparable to that of semolina pasta. Fermentation adversely affected the texture by increasing hardness, chewiness, sourness and flavour intensity. Starch hydrolysis index of pasta prepared with the three faba bean flours was similar to semolina pasta (46-50). TG reduced the in vitro starch hydrolysis index and increased some textural parameters of pasta made with faba bean flour, but no influence was observed on pasta made with fractionated or fermented faba.

KW - Vicia faba L.

KW - lactic acid bacteria fermentation

KW - air classification

KW - transglutaminase

U2 - 10.1016/j.lwt.2015.11.032

DO - 10.1016/j.lwt.2015.11.032

M3 - Article

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SP - 27

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JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

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