Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta

被引：0
|
作者：
Arti Chauhan
D. C. Saxena
Sukhcharn Singh
机构：
[1] Sant Longowal Institute of Engineering and Technology,Department of Food Engineering and Technology
来源：
Journal of Food Measurement and Characterization | 2017年 / 11卷
关键词：
Amaranth; Pasta; Hydrocolloids; Pasting properties; Texture properties; Sensory analysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Whole amaranth flour was used to prepare gluten free pasta with different hydrocolloids (guar gum, gum acacia and gum tragacanth) at different proportions (0.5 and 1.0%). Different flour blend formed from amaranth flour and hydrocolloids (guar gum, gum acacia and gum tragacanth) were tested for pasting profile. Amaranth flour blend with 1.0% guar gum showed maximum peak viscosity. Developed pasta samples were evaluated for colour analysis, cooking characteristics, texture profile analysis, morphological properties and sensory analysis which shows significant difference from semolina pasta (control). In gluten-free pasta, cooking loss ranged from 8.5 to 17.30%. Pasta with guar gum (1%) showed minimum cooking loss (8.5%). Our results showed that guar gum was best in terms of improving all aspects of gluten free pasta quality.
引用
收藏
页码：1188 / 1195
页数：7
相关论文
共 50 条
  • [31] 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
  • [32] Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
    Lazaridou, A.
    Duta, D.
    Papageorgiou, M.
    Belc, N.
    Biliaderis, C. G.
    JOURNAL OF FOOD ENGINEERING, 2007, 79 (03) : 1033 - 1047
  • [33] Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta
    Alinovi, Marcello
    Paciulli, Maria
    Rinaldi, Massimiliano
    Barbanti, Davide
    Chiavaro, Emma
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (06): : 3360 - 3370
  • [34] 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
  • [35] Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
    Kaur, Samandeep
    Kumar, Kshitiz
    Singh, Lochan
    Sharanagat, Vijay Singh
    Nema, Prabhat K.
    Mishra, Vijendra
    Bhusan, Bharat
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2024, 64 (07) : 1988 - 2015
  • [36] Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
    Bourekoua, Hayat
    Rozylo, Renata
    Benatallah, Leila
    Wojtowicz, Agnieszka
    Lysiak, Grzegorz
    Zidoune, Mohammed Nasreddine
    Sujak, Agnieszka
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2018, 244 (02) : 345 - 354
  • [37] The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread
    Dizlek, H.
    Ozer, M. S.
    CEREAL RESEARCH COMMUNICATIONS, 2016, 44 (02) : 298 - 308
  • [38] The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread
    H. Dizlek
    M. S. Ozer
    Cereal Research Communications, 2016, 44 : 298 - 308
  • [39] Changes in protein structural characteristics upon processing of gluten-free millet pasta
    Tyl, Catrin
    Marti, Alessandra
    Ismail, Baraem P.
    FOOD CHEMISTRY, 2020, 327
  • [40] Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process
    Bouasla, Abdallah
    Wojtowicz, Agnieszka
    FOODS, 2019, 8 (10)
12345