Skip to main content
SpringerLink
Log in

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In order to develop enriched gluten free pasta, Green Mussel (GMP) has been chosen as an ingredient because of its biofunctional activity. Gelation studies of blends with GMP and Chickpea flour revealed higher ionic strength. GMP had total antioxidant activity of 14.5 mg equivalent to ascorbic acid (EAA)/g extract, radical scavenging activity of 36 % and reducing power of 76 % compared to control. On the basis of sensory quality, 5 % GMP pasta was gustatorily accepted, with cooking loss of 7.9 %. This sensorially accepted GMP pasta had antioxidant activity was 4.5 mg EAA/g extract, reducing power 25 % and radical scavenging activity (30 %). Dot blot confirmed that antibodies developed against wheat gliadin did not recognize these proteins. Micro structure studies indicate that addition of GMP proved relationship between starch granules and protein matrix in pasta products. Optimized marine biofunctional ingredient based pasta can be included in the diet of celiac patients.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. R.C. Brusca, G.J. Brusca, Invertebrates (Sinauer Associates Inc, Sunderland, 1990)

    Google Scholar 

  2. E. Gosling, The mussel mytilus: geology, physiology, genetics and culture (Elsevier, Amsterdam, 1992)

    Google Scholar 

  3. S. Coulson, P. Vecchio, H. Gramotnev, L. Vitett, Inflammopharm 20, 71–76 (2012)

    Article  Google Scholar 

  4. U. Grienke, J. Silke, D. Tasdemir, Food Chem 142, 48–60 (2014)

    Article  CAS  Google Scholar 

  5. P.D. Scotti, S.C. Dearing, D.R. Greenwood, R.D. Newcomb, Comp Biochem Phys B 128(4), 767–779 (2001)

    Article  CAS  Google Scholar 

  6. Y. Motarjemi, Int J Food Microbiol 75(3), 213–229 (2002)

    Article  Google Scholar 

  7. E. Gallagher, T.R. Gormley, E.K. Arendt, Trends Food Sci Tech 15, 143–152 (2004)

    Article  CAS  Google Scholar 

  8. H.J. Cornell, A.W. Hoveling, Wheat proteins. In wheat: chemistry and utilization (Technomic Publishing Company Inc, Basel, 1998)

    Google Scholar 

  9. L. Olexova, L. Dovicovicova, M. Svec, P. Siekel, T. Kuchta, Food Control 17, 234–237 (2004)

    Article  Google Scholar 

  10. C. Bergman, D. Gualberto, C. Weber, Cereal Chem 71(6), 523–527 (1994)

    CAS  Google Scholar 

  11. S. Susanna, P. Prabhasankar, LWT—Food Sci Tech 50, 613–621 (2013)

    CAS  Google Scholar 

  12. American Association of Cereal Chemists (AACC), Approved Methods of the AACC, 10th edn, AACC Method 44-15A, One Stage Moisture Air Oven Method; AACC Method 08-01, Ash-Basic Method; AACC Method 46-13, Micro-Kjeldahl Method (American Association of Cereal Chemists, St. Paul, MN, 2000)

  13. F.W. Sosulski, M.O. Garratt, A.E. Slinkard, Int J Food Sci Tech 9, 66–69 (1976)

    Google Scholar 

  14. K. Narayana, M.S. Narasinga Rao, J Food Sci 42, 534–538 (1982)

    Google Scholar 

  15. K. Yasumatsu, K. Sawada, S. Maritaka, M. Mikasi, J. Toda, T. Wada, K. Ishi, Agric Biol Chem 36, 719–727 (1972)

    Article  Google Scholar 

  16. V.Q. Neto, N. Narain, J.B. Silva, P.S. Bora, Nahrung/Food 45(4), 258–262 (2001)

    Article  CAS  Google Scholar 

  17. C.W. Coffmann, V.V. Garcia, J Food Tech 12, 473–480 (1977)

    Article  CAS  Google Scholar 

  18. P. Prabhasankar, P. Ganesan, N. Bhaskar, A. Hirose, N. Stephen, L.R. Gowda, M. Hosokawa, K. Miyashita, Food Chem 115, 501–508 (2009)

    Article  CAS  Google Scholar 

  19. ISI Indian Standard, IS: 1485–1976, Specification for Macaroni, Spaghetti and Vermicelli (1993), pp. 11–12

  20. S.K. Chandini, P. Ganesan, N. Bhaskar, Food Chem 107(2), 707–713 (2008)

    Article  CAS  Google Scholar 

  21. M. Oyaizu, J Jpn Soc Food Sci Technol 35, 771–775 (1988)

    Article  CAS  Google Scholar 

  22. B.D. Duncan, Multiple range and multiple F-tests. Biometrics 11, 1–42 (1955)

    Article  Google Scholar 

  23. M. Carrillo, R. Moreno, A.E. Rodelo, A. Cara, B. Trejo, R.M. Escobedo, LWT Food Sci Tech 33, 117–123 (2000)

    Article  Google Scholar 

  24. J.C. Hodge, E.M. Osman, in Carbohydrates, ed. by R.O. Fennema (Marcel Dekker, New York, 1976), pp. 97–200

  25. M. Kaur, N. Singh, Food Chem 91, 403–411 (2005)

    Article  CAS  Google Scholar 

  26. K.O. Adebowale, O.S. Lawal, Food Hydrocoll 17, 265–272 (2003)

    Article  CAS  Google Scholar 

  27. M.J.Y. Lin, E.S. Humbert, F.W. Sosulski, J Food Sci 39, 368 (1974)

    Article  Google Scholar 

  28. O.S. Lawal, K.O. Adebowale, Y.A. Adebowale, Food Res Int 40, 1003–1011 (2007)

    Article  CAS  Google Scholar 

  29. S.K. Sathe, D.K. Salunkhe, S.S. Desphande, J Food Sci 47, 491–492 (1982)

    Article  CAS  Google Scholar 

  30. C.M. Tudorica, V. Kuri, C.S. Brennan, J Agric Food Chem 50, 347–356 (2002)

    Article  CAS  Google Scholar 

  31. P. Ganesan, S.K. Chandini, N. Bhaskar, Bioresour Technol 99(8), 2717–2723 (2008)

    Article  CAS  Google Scholar 

  32. R. Di Cagno, M. De Angelis, G. Alfonri, M. De Vincenzi, M. Silano, O. Vincentini et al., J Agric Food Chem 53, 4393–4402 (2005)

    Article  Google Scholar 

  33. Z. Ma, J.I. Boye, B.K. Simpson, S.O. Prasher, D. Monpetit, L. Malcolmson, Food Res Int 44, 2534–2544 (2011)

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Author Vijaykrishnaraj. M pleasurable acknowledges the Department of Science and Technology (Govt. of India) for carrying out research and for providing DST-INSPIRE-Junior Research Fellowship. Aroma NZ Ltd for providing gifted sample of Green mussel powder (freeze dried extract) to conduct this study also grateful to CSIR-CFTRI for accessing necessary facilities for carryout this research.

Conflicting of interest statement

As the author of this article, on behalf of all the co-author I confirm that there is no conflict of interest regarding this research article.

Author information

Authors and Affiliations

  1. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India

    M. Vijaykrishnaraj, S. Bharath Kumar & P. Prabhasankar

Authors
  1. M. Vijaykrishnaraj
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. S. Bharath Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. P. Prabhasankar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to P. Prabhasankar.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Vijaykrishnaraj, M., Bharath Kumar, S. & Prabhasankar, P. Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Food Measure 9, 76–85 (2015). https://doi.org/10.1007/s11694-014-9212-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-014-9212-5

Keywords

Search

Navigation