Ultrastructure of pasta from gluten-free grains: a brief overview
https://doi.org/10.4081/microscopie.2021.9884
Submitted: 28 May 2021
Accepted: 22 June 2021
Published: 28 June 2021
Accepted: 22 June 2021
Abstract Views: 1520
PDF: 263
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
In dry pasta from durum wheat the protein component, namely gluten, plays a key role in determining its quality. The organization of proteins in a dense and structuring gluten network is crucial for keeping starch granules within the matrix and thus limiting the release of organic material into the cooking water. Good development of gluten-network is also associated with low stickiness and firmness of cooked pasta. In pasta from gluten-free (GF) grains, the structuring role of gluten can be undertaken by the formation of a scaffold of retrograded starch or by other proteins intentionally added into the formulation. However, the production of good quality GF-pasta (i.e., high firmness, low stickiness, and cooking loss) still represents a challenge for the food industry. The use of microscopy to better understand the ultrastructural organization of single components, either in conventional or GF-pasta, represents a powerful and informative tool of investigation. Different microscopy techniques can be specifically applied to study pasta structure as affected by processing or by different raw materials. In this review article, the impact/effect of processing conditions, as well as the use of the most popular GF-grains in the production of GF-pasta and their positive and negative implications on the ultrastructure of the final product are presented.
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Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Nobile MA. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour. Int J Food Sci Nut 2015; 66:148–158.
Pellegrini N, Agostoni C. Nutritional aspects of gluten‐free products. J Sci Food Agric 2015; 95:2380-2385.
Rosell CM, Marco C. Rice, in: Arendt, E.K., Dal Bello, F. (Eds.), Gluten-Free Cereal Products and Beverages, Food Science and Technology 2008. Academic Press, San Diego, pp. 81–100.
Sosa M, Califano A, Lorenzo G. Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta. Eur Food Res Technol 2019; 245:343–353.
Bouasla A, Wójtowicz A. Rice-buckwheat gluten-free pasta: Effect of processing parameters on quality characteristics and optimization of extrusion-cooking process. Foods 2019; 8:496.
Bouasla A, Wójtowicz A, Zidoune MN. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT - Food Sci Technol 2017; 75:569–577.
Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure. J Food Sci 2016:81, C1070–C1079.
Bresciani A, Pagani MA, Marti A. Rice: a versatile food at the heart of the mediterranean diet. In: Cereal-based foodstuffs: the backbone of mediterranean cuisine. Boukid F. (Ed.). Springer Nature, 2021; pp. 193-229.
Cardone G, D'Incecco P, Pagani MA, Marti A. Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.). J Sci Food and Agric 2020; 100:2453-2459.
Cunin C, Handschin S, Walther P, Escher F. Structural changes of starch during cooking of durum wheat pasta. LWT-Food Sci Technol 1995; 28:323-328.
Dello Russo M, Spagnuolo C, Moccia S, Angelino D, Pellegrini N, Martini D. Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study. Nutrients, 2021; 13:171.
Dib A, Wójtowicz A, Benatallah L, Zidoune MN, Mitrus M, Sujak A. Optimization of rice-field bean gluten-free pasta improved by the addition of hydrothermally treated rice flour. Ital J Food Sci 2018; 30: 226–248.
Foschia M, Horstmann SW, Arendt EK, Zannini E. Legumes as functional ingredients in gluten-free bakery and pasta products. Annu Rev Food Sci Technol, 2017; 8:75-96.
Giuberti G, Gallo A, Cerioli C, Fortunati P, Masoero F. Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chem 2015; 175:43-49.
Hall C, Hillen C, Garden Robinson J. Composition, nutritional value, and health benefits of pulses. Cereal Chem 2017; 94:11-31.
Lai HM. Effects of rice properties and emulsifiers on thequality of rice pasta. J Sci Food Agric 2002; 82:203–216.
Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V. Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta. PLoS One 2016; 11: e0160721.
Lubowa M, Yeoh SY, Varastegan B, Easa AM. Effect of pre‐gelatinised high‐amylose maize starch combined with Ca2+‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. Int J Food Sci Technol 2021; 56:1021-1029.
Lucisano M, Cappa C, Fongaro L, Mariotti M. Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour. J Cereal Sci 2012:56, 667–675.
Mariotti M, Iametti S, Cappa C., Rasmussen P, Lucisano M. Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products. J Cereal Sci 2011:53, 319–327.
Marti A, Seetharaman K, Pagani M.A. Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking. J Cereal Sci 2010; 52:404–409.
Marti A, Caramanico R, Bottega G, Pagani MA. Cooking behaviour of rice pasta : Effect of thermal treatments and extrusion conditions. LWT - Food Sci Technol 2013; 54:229–235.
Marti A, Pagani MA. What can play the role of gluten in gluten free pasta? Trends Food Sci Technol 2013; 31:63–71.
Marti A, Seetharaman K, Pagani MA. Textural attributes of wheat and gluten free pasta. In: Food Texture Design and Optimization. Dar Y.L., Light J.M. (Eds.). John Wiley & Sons, Ltd., 2014a; pp. 222-244.
Marti A, Barbiroli A, Marengo M, Fongaro L, Iametti S, Pagani M. Structuring and texturing gluten-free pasta: Egg albumen or whey proteins? Eur Food Res Technol 2014b; 238:217–224.
Marti A, D'Egidio MG, Pagani MA. Pasta: Quality testing methods. In C. Wrigley, H. Corke, K. Seetharaman, & J. Faubion (Eds.). Encyclopedia of food grains 2016; pp. 161–165. Amsterdam: Elsevier.
Morreale F, Boukid F, Carini E, Federici E, Vittadini E, Pellegrini N. An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta. Int J Food Sci Technol 2019; 54:780–786.
Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Nobile MA. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour. Int J Food Sci Nut 2015; 66:148–158.
Pellegrini N, Agostoni C. Nutritional aspects of gluten‐free products. J Sci Food Agric 2015; 95:2380-2385.
Rosell CM, Marco C. Rice, in: Arendt, E.K., Dal Bello, F. (Eds.), Gluten-Free Cereal Products and Beverages, Food Science and Technology 2008. Academic Press, San Diego, pp. 81–100.
Sosa M, Califano A, Lorenzo G. Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta. Eur Food Res Technol 2019; 245:343–353.
Grumi, M., Maciotta, P., D’Incecco, P., & Marti, A. (2021). Ultrastructure of pasta from gluten-free grains: a brief overview . Microscopie, 32(1). https://doi.org/10.4081/microscopie.2021.9884
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