The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality
Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosi...
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| Format: | Article |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/482 |
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| author | Antonella Pasqualone Michela Costantini Michele Faccia Graziana Difonzo Francesco Caponio Carmine Summo |
| author_facet | Antonella Pasqualone Michela Costantini Michele Faccia Graziana Difonzo Francesco Caponio Carmine Summo |
| author_sort | Antonella Pasqualone |
| collection | DOAJ |
| description | Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (<i>p</i> < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas. |
| first_indexed | 2024-03-09T23:52:58Z |
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| id | doaj.art-c91998cf18784df9add4f292030cb5e5 |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:58Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c91998cf18784df9add4f292030cb5e52023-11-23T16:31:39ZengMDPI AGFoods2304-81582022-02-0111348210.3390/foods11030482The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory QualityAntonella Pasqualone0Michela Costantini1Michele Faccia2Graziana Difonzo3Francesco Caponio4Carmine Summo5Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, ItalyExtruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (<i>p</i> < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.https://www.mdpi.com/2304-8158/11/3/482legumesextrusion-cookingpizzahydrocolloidstarch gelatinizationpasting properties |
| spellingShingle | Antonella Pasqualone Michela Costantini Michele Faccia Graziana Difonzo Francesco Caponio Carmine Summo The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality Foods legumes extrusion-cooking pizza hydrocolloid starch gelatinization pasting properties |
| title | The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality |
| title_full | The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality |
| title_fullStr | The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality |
| title_full_unstemmed | The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality |
| title_short | The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality |
| title_sort | effectiveness of extruded cooked lentil flour in preparing a gluten free pizza with improved nutritional features and a good sensory quality |
| topic | legumes extrusion-cooking pizza hydrocolloid starch gelatinization pasting properties |
| url | https://www.mdpi.com/2304-8158/11/3/482 |
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