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

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