Olfactory Response of Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Powder.

The behavioural response of adult maize weevil, , to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket () powder was investigated in olfactometer arena bioassays by using trap devices. In the five-choice behavioural bioassays, the number of adults attracted to 100% durum wheat semolina pasta was significantly higher than those attracted to the other pasta types enriched with powder. In the two-choice behavioural bioassays, the Response Index for each pasta type was positive and significant.

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch.

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers.

Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour.

Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta.

Brewer's spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer's spent grains were included in the design of innovative dry pasta.

Nutritional and Technological Quality of High Protein Pasta.

Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins.