Improvement of Structural and Nutritional Quality of Gluten Free Pasta

被引：3

作者：

Ertas, Nilgun ^{[1
]}

Aslan, Mine ^{[1
]}

Cevik, Asuman ^{[1
]}

机构：

[1] Necmettin Erbakan Univ, Engn & Architecture Fac, Dept Food Engn, Koycegiz Campus, TR-42050 Konya, Turkey

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2023年 / 21卷 / 06期

关键词：

Gluten-free; pasta; additive; texture; cooking quality; SENSORY ATTRIBUTES; COOKING QUALITIES; PROTEIN; TEXTURE; FLOUR; WHEAT; DIGESTIBILITY; XANTHAN; STARCH;

D O I：

10.1080/15428052.2021.2020198

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in glutenfree pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.

引用

页码：867 / 885

页数：19

共 50 条

[21] Culinary properties, nutritional quality, and in vitro starch digestibility of innovative gluten-free and climate smart cowpea-based pasta
Pinel, P.
Barron, C.
Cassan, D.
Robert, M.
Bourlieu-Lacanal, C.
Micard, V.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 211
[22] Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta
Saraiva, Bianka Rocha
Zancheta, Julia Castilho
Sversut Gibin, Mariana
Anjo, Fernando Antonio
Lazzari, Anderson
Machado Filho, Evandro Ribeiro
Sato, Francielle
Matumoto-Pintro, PaulaToshimi
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2022, 73 (07) : 915 - 926
[23] Gluten-free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties
Alsalman, Fatemah B.
Al-Sharrah, Tahani
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (05) : 3056 - 3064
[24] Gluten-free pasta as an alternative in the diet of patients with celiac disease
Norma, Vazquez-Mata
Garcia-Zepeda, Rodrigo Antonio
Belen, Ontiveros-Higareda Mitzy
Morales-Guerrero, Josefina Consuelo
JOURNAL OF FOOD SCIENCE, 2024, 89 (06) : 3384 - 3399
[25] Effect of high temperature drying on gluten-free pasta properties
D'Amico, Stefano
Maeschle, Jana
Jekle, Mario
Toemoeskoezi, Sandor
Lango, Bernadett
Schoenlechner, Regine
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (01) : 391 - 399
[26] Elaboration and quality evaluation of the gluten-free pasta
Tomicki, Leticia
Rigo, Aline Andressa
Durigon, Angelise
Gutkoski, Luiz Carlos
Zeni, Jamile
Valduga, Eunice
Steffens, Clarice
Toniazzo, Geciane
CIENCIA RURAL, 2015, 45 (07): : 1311 - 1318
[27] Quality evaluation of gluten free protein rich broken rice pasta
Udachan, Iranna
Sahoo, A. K.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 11 (03) : 1378 - 1385
[28] Quality evaluation of gluten free protein rich broken rice pasta
Iranna Udachan
A. K. Sahoo
Journal of Food Measurement and Characterization, 2017, 11 : 1378 - 1385
[29] Gluten-Free Pasta: Replacing Wheat with Chickpea
de Lima, Bernardo Roma
Assuncao Botelho, Raquel Braz
Zandonadi, Renata Puppin
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2019, 17 (01) : 1 - 8
[30] Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
Fradinho, P.
Oliveira, A.
Dominguez, H.
Torres, M. D.
Sousa, I
Raymundo, A.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 63

← 1 2 3 4 5 →