Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

Bastos, Gilsimeire Morais; Júnior, Manoel Soares Soares; Caliari, Márcio; Pereira, Andressa Louise de Araujo; Morais, Carla Cristina de; Campos, Maria Raquel Hidalgo

doi:10.1016/j.lwt.2015.07.067

Cited by 37 publications

(21 citation statements)

References 18 publications

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“…On the fries production, potato pulp is usually lost with the tuber wash water released from the parenchyma cells after the potato is cut and before it is fried (Bastos et al, 2016). The residual starch or potato pulp is commonly discarded, can be harnessed for human consumption, if properly dried to be used as feedstock (Carvalho et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

et al. 2018

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The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BDPP), and stored under two controlled temperatures (25°C and 35°C). The changes of physical, chemical, microbiological and sensory characteristics of biscuits were evaluated for 6 months. Completely randomized design with 2x6 factorial arrangement was employed. On the first 36 days of biscuits storage was no increase in water activity and this remained constant up to 144 days of storage, up next. The score for sensory texture reduced over time, which shows that the tasters preferred less hard biscuits, since there was an increasing trend of instrumental hardness during storage, probably due to starch retrogradation, facilitated by higher moisture biscuits. Sweet biscuits of wheat flour and potato starch acidified and dehydrated have good physical and microbiological conditions, being able to be consumed for a period of 180 days. Potato starch recovered after acidified and dehydrated can be used as an ingredient in the products development for human consumption, avoiding losses and environmental pollution, and to generate economic gains.

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Section: Introductionmentioning

confidence: 99%

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

et al. 2018

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“…The optimal cooking time for the four formulations of fresh pasta was 5 min. Bastos et al . reported that the optimal cooking time for fresh noodles ranges from 2 to 4 min.…”

Section: Resultsmentioning

confidence: 99%

“…32 The optimal cooking time for the four formulations of fresh pasta was 5 min. Bastos et al 33 reported that the optimal cooking time for fresh noodles ranges from 2 to 4 min. Timing may be related to the wheat variety used in the flour manufacturing and pasta preparation processes.…”

Section: Chemical and Technical Characterization Of Fresh Pastamentioning

confidence: 99%

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects

et al. 2020

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BACKGROUND Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg−1) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check‐all‐that‐apply). CONCLUSIONS Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry

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“…GF spaghetti made of amaranth flour with extruded potato pulp was reported to have better colour, less solid loss to cooking water and higher yield, and required less cooking time compared to fresh commercial wheat spaghetti (Bastos et al, 2016). A pasta made of cassava starch, amaranth flour and pregelatinised flour required 3 min of cooking time, having mass increase of 101.5% and 0.6% solid loss to cooking water.…”

Section: Substitute Flours and Starchesmentioning

confidence: 99%

Gluten‐free bakery and pasta products: prevalence and quality improvement

Gao

Janes

Chaiya

et al. 2017

Int J of Food Sci Tech

115

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SummaryAn increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared-microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.

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Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

Cited by 37 publications

References 18 publications

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects

Gluten‐free bakery and pasta products: prevalence and quality improvement

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