Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates.

Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin-cation-phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water.

A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes.

Three representative pulses from the Latium region of Italy (namely, chickpeas, SDC, beans, GPB, and lentils, OL) underwent malting to reduce their anti-nutrient content, such as phytic acid and flatulence-inducing oligosaccharides. This initiative targets the current low per capita consumption of pulses. Employing Life Cycle Analysis, their environmental impact was assessed, revealing an overall carbon footprint of 2.

Assessment of the Malting Process of Bean and Chickpea Seeds.

This study was aimed at minimizing the anti-nutrient content of the Gradoli bean (GPB: ) and chickpea (SDC: ) seeds grown in the Latium region of Italy by defining the three steps of their malting process. The water steeping and germination phases were carried out in a 1.0-kg bench-top plant at 18, 25, or 32 °C.

Antinutrient removal in yellow lentils by malting.

Background: To improve the current low per capita consumption of lentils, the present study first aimed to minimize the anti-nutrient content of two yellow Moroccan and Italian lentil seeds by resorting to the malting process and then testing the resulting decorticated flours as ingredients in the formulation of gluten-free fresh egg pastas.

Results: The most proper operating conditions for the three malting process steps were identified in a bench-top plant. The first (water steeping) and second (germination) steps were studied at 18, 25 or 32 °C.

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index.

To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid- and end-point ReCiPe 2016 standard methods to assess, respectively, its carbon footprint and overall environmental profile, as weighted by a hierarchical perspective. Even if both eco-indicators allowed the identification of the same hotspots (i.

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures.

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012.

Effect of cooking temperature on cooked pasta quality and sustainability.

Background: Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (T ) that were lower than the water boiling point (T ) on the main chemico-physical quality parameters of two pasta shapes (i.e.

Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone.

In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.

Cradle-to-grave carbon footprint of dried organic pasta: assessment and potential mitigation measures.

Background: In several Environmental Product Declarations, the business-to-business carbon footprint (CF ) of durum wheat semolina dried pasta ranged from 0.57 to 1.72 kg carbon dioxide equivalent (CO ) kg .

Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking.

Background: During daily pasta cooking, the general consumer pays little attention to water and energy issues. The present study aimed to measure the cooking quality and environmental impact of a standard format of dry pasta by varying the water-to-dried pasta ratio (WPR) from 12 to 2 L kg .

Results: In the above WPR range, the cooked pasta water uptake (1.

Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions.

Unlabelled: In this work, the main constraint (that is, beer chilling and chill haze removing) of the current beer conditioning techniques using Kieselguhr filtration and Polyvinylpolypyrrolidone (PVPP) treatment was overcome by developing a novel higher-throughput conditioning process, operating at room temperatures with no use of filter aids. The effect of filtration temperature (T ) in the range of 0 to 40 °C on the hydraulic permeability of ceramic hollow-fiber (HF) membranes with nominal pore size of 0.2 to 1.

Beer Clarification by Novel Ceramic Hollow-Fiber Membranes: Effect of Pore Size on Product Quality.

In this work, the crossflow microfiltration performance of rough beer samples was assessed using ceramic hollow-fiber (HF) membrane modules with a nominal pore size ranging from 0.2 to 1.4 μm.