Pasta from yellow lentils: How process affects starch features and pasta quality. (1st December 2021)

• Record Type: Journal Article
• Authors: Bresciani, Andrea; Giuberti, Gianluca; Cervini, Mariasole; Marti, Alessandra
• Is Part Of: Food chemistry. Volume 364(2021)
• Publication Date: 2021-12-01
• Subjects: Pulse -- Gluten-free -- Extrusion -- Pasta-making -- Starch -- Cooking quality; HI hydrolysis index -- Pa_CV pasta from conventional extrusion -- Pa_EC pasta from extrusion-cooking -- Pe pellets (intermediate products of extrusion-cooking) -- RS resistant starch -- YL yellow lentil flour; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130387
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 100% raw yellow lentil flour can be processed into pasta. Both conventional extrusion and extrusion-cooking led to good quality pasta. Extrusion-cooking led to pasta with better texture than conventional process. Extrusion-cooking promoted greater starch gelatinization and reorganization. The different processes may promote differences in the in vitro starch digestion. Abstract: The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking (cooking loss: 7.7–7.9 g/100 g, firmness: 418–513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.