ArticleJournal of food science and technology2018
Enriching gluten-free rice pasta with soybean and sweet potato flours.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 31 citations in OpenAlex.
- Effect of Partial Substitution of Refined Wheat Flour with Tubtim Chumphae Rice Flour on the Physicochemical Properties and Quality of Pasta.Preventive nutrition and food science · 2026Article
- Synergistic effects of konjac glucomannan and curdlan on the qualities and starch digestibility of extruded gluten-free rice pasta.Food chemistry: X · 2026Article
- Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review.Food chemistry: X · 2024Review
- A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion.Foods (Basel, Switzerland) · 2024Review
- The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2023Article
- Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches.Foods (Basel, Switzerland) · 2023Review
- Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Journal of food science and technology · 2022Article
- Quantification of Protein "Biomarkers" in Wheat-Based Food Systems: Dealing with Process-Related Issues.Molecules (Basel, Switzerland) · 2022Article
- Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D-optimal mixture design.Food science & nutrition · 2021Article
- Optimization of athletic pasta formulation by D-optimal mixture design.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
12 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.
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