A study on development of Gluten free pasta and its biochemical and immunological validation

Susanna, S.; Prabhasankar, P.

doi:10.1016/j.lwt.2012.07.040

Cited by 94 publications

(75 citation statements)

References 30 publications

(43 reference statements)

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“…The committee for nutrition and food for special dietary uses in Codex Alimentarius allows maximum of 20 ppm gluten in the gluten free products [36].Several studies have already been reported on the use of non wheat flours like rice, corn, soya, millet, buckwheat, potato starch, pea flour, sorghum flour in the making of gluten free products like biscuits and pasta Studies have been reported on the immunochemical validation of gluten free cookies and pasta with R-pharma ELISA kit. Researchers stated that the gluten content in both the products were less than 20 ppm [37,38].Our observation is in concordance with the above mentioned studies. Gluten free muffins developed using FM, WP and CAD confirms that the proteins present in the flour and protein concentrates are not recognized by the antibodies developed against the gliadins.…”

Section: Immunological Validationsupporting

confidence: 93%

Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

et al. 2016

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The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 ? Distilled glycerol monostearate ? Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.

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Section: Immunological Validationsupporting

confidence: 93%

Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

et al. 2016

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“…There are a number of reports on the development of gluten-free pasta using ingredients such as oat flour, egg albumin, buckwheat flour, maize flour etc. (Schoenlechner et al 2010;Mastromatteo et al 2012;Padalino et al 2013;Susanna and Prabhasankar, 2013). Starch noodles developed from tuber starches such as cassava, sweet potato or Canna edulis are essentially gluten-free and hence an ideal choice for celiac patients.…”

Section: Introductionmentioning

confidence: 99%

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

et al. 2016

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.

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“…The only effective treatment for coeliac disease is a strict adherence to a gluten-free diet throughout the patient's lifetime which, in time, results in clinical and mucosal recovery [2]. Therefore, these persons are unable to consume some of the most common products including breads, baked goods and other food products made with wheat flour [3]. As a result of growing number of celiac patient, interest for gluten-free products increases [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing

Naji‐Tabasi

Mohebbi

2014

Food Measure

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In recent times computer vision employing image processing techniques has been developed rapidly in order to quantitatively characterize of foods. In this study, effect of cress seed gum as a novel gluten substitute and xanthan gum (1 % base on flour and starch weight) on gluten-free bread were investigated by image processing. Additionally, bread crumb analyzed during storage (24 and 72 h). Bread features selected for analysis were moisture content, specific volume, slice shape, crust and crumb color, pore area fraction, pore size distribution, number of cells/cm 2 , pore shape, fractal dimension of pore boundaries and crumb texture. The results exhibited, hydrocolloids improved quality of gluten-free breads significantly (p \ 0.05). Hydrocolloid addition increased pore area fraction and had positive effect on crumb color during storage. Hydrocolloid by forming thick layer influenced the stability of gas cells and caused more regular and solids pores in gluten-free bread which was more noticeable in breads containing cress seed gum. Fractal values of boundaries indicated that the breads containing cress seed gum had more regular and smooth boundaries. Texture analysis by gray level co-occurrence matrix revealed stability crumb texture during storage.

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A study on development of Gluten free pasta and its biochemical and immunological validation

Cited by 94 publications

References 30 publications

Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing

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