Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

被引：27
|
作者：
Lilian Martinez, Marcela [1 ,2 ]
Andrea Marin, Maria [2 ]
Daniel Gili, Renato [2 ,3 ]
Cecilia Penci, Maria [2 ,3 ]
Daniel Ribotta, Pablo [2 ,3 ]
机构：
[1] Inst Multidisciplinario Biol Vegetal IMBIV CONICE, X5016GCA, Cordoba, Argentina
[2] UNC, FCEFyN, Dept Quim Ind & Aplicada, X5016GCA, Cordoba, Argentina
[3] Inst Ciencia & Tecnol Alimentos Cordoba ICYTAC UN, X5016GCA, Cordoba, Argentina
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2017年 / 52卷 / 10期
关键词：
Almonds; gluten-free; pasta; soya beans; SPAGHETTI; QUALITY; L; EXTRACTS; PROFILE; BRAN;
D O I：
10.1111/ijfs.13493
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to analyse the influence of defatted almond flour on soya bean-based gluten-free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5min, while cooking loss ranged 6.1% and 19.7%. The total protein content of samples varied from 30.4% to 41.0% (dry basis, db) in cooked pasta. The total phenols content of cooked samples varied between 1.66 and 2.99mg ellagic acid equivalent/g, while the antioxidant activity (DPPH center dot) ranged between 19.1% and 41.9%. The sensory test showed no significant differences between the formulated pasta samples among brightness (3.20-3.27), surface appearance (1.14-1.20), hardness (2.14-2.36) and elasticity (1.56-1.71). Pasta developed is an innovative product that improves nutritional and functional properties of gluten-free pasta compared to gluten-free and traditional wheat flour pasta available on market.
引用
收藏
页码：2148 / 2155
页数：8
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