What can play the role of gluten in gluten free pasta?

Marti, Alessandra; Pagani, Maria Ambrogina

doi:10.1016/j.tifs.2013.03.001

Cited by 205 publications

(187 citation statements)

References 47 publications

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“…Extrusion-cooking represents a suitable technique for the production of gluten-free pasta (Marti and Pagani, 2013;Bouasla et al, 2016). Extrusion-cooking is a high-temperatureshort-time treatment which has a significant positive impact on the nutritional quality of the products (Alonso et al, 2000;Shimelis and Rakshit, 2007).…”

Section: Introductionmentioning

confidence: 99%

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Bouasla

Wójtowicz

Juśko

et al. 2017

Agricultural Engineering

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The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

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Section: Introductionmentioning

confidence: 99%

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Bouasla

Wójtowicz

Juśko

et al. 2017

Agricultural Engineering

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“…O teor de cinzas está relacionado à quantidade de minerais presentes no alimento e o mesmo varia de acordo com o alimento, área de cultivo e outros fatores, sendo comum encontrar diferença nos valores de cinzas mesmo dentro da mesma espécie. [20] trabalhou com farinha nativa de arroz e encontrou os valores de 100, 0,56 e 10,57 para a variável L*, e os croma a* e b*, respectivamente, maiores que os deste trabalho. Essa diferença pode ser explicada devido os diferentes tamanhos das partículas poderem influenciar as variáveis de cor [21] .…”

Section: Resultsunclassified

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Oliveira

Leite

Santos

et al. 2018

Segur. Aliment. Nutr.

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Objetivou-se analisar as características das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar suas características de cozimento e físico-químicas. As farinhas foram avaliadas quanto os teores de umidade, cinzas, índice de absorção de água (IAA), solubilidade em água (SA), capacidade de absorção de óleo (CAO), cor e microscopia eletrônica de varredura (MEV). Foram produzidos quatro tratamentos, T1 continha 0%, T2 5%, T3 10% e T4 15 % de farinha de berinjela. As massas foram avaliadas quanto ao tempo ótimo de cozimento (TOC), aumento da massa (AM), perda de sólidos em água, aumento do volume, cor, textura, MEV, pH, acidez álcool solúvel e composição centesimal. A farinha de berinjela apresentou maiores valores quanto à IAA, SA e CAO, sendo 4,51 g.g -1 ; 16,59% e 3,30 g.g -1 , respectivamente. O acréscimo de farinha de berinjela aumentou significativamente o tempo de cozimento de 6,42 no T1 para 17,33 minutos no T2. O T4 apresentou maior valor de cinzas 0,77 g/100g e menor valor de carboidratos de 51,61 g/100g. Quanto à textura, o parâmetro com maior alteração foi o de dureza, que variou de 24,68 para 10,68 N no T1 e T4, respectivamente. Conclui-se que as farinhas apresentaram características diferentes quanto às características funcionais, afetando a qualidade de cozimento das massas. O acréscimo da farinha de berinjela influenciou nos parâmetros físico-químicos e na dureza das massas. As massas podem ser uma alternativa para pessoas que precisam restringir o glúten da dieta. Palavras-chave:Fibra alimentar, alimento sem glúten, análises funcionais. Rice and eggplant flours in pasta: chemical and physical propertiesThe objective was to analyze the characteristics of rice and eggplant flours, to produce a gluten-free pasta and to verify its cooking and physicochemical characteristics. Flours were evaluated for moisture, ash, water absorption index (IAA), water solubility (SA), oil absorption capacity (CAO), color and scanning electron microscopy (SEM). Four treatments were produced, T1 contained 0%, T2 5%, T3 10% and T4 15% eggplant flour. The masses were evaluated for the optimum cooking time (TOC), mass increase (AM), loss of solids in water, volume increase, color, texture, MEV, pH, soluble alcohol acidity and centesimal composition. The eggplant flour presented higher values for IAA, SA and CAO, being 4.51 g.g -1 ; 16.59% and 3.30 g.g -1 , respectively. The addition of eggplant flour significantly increased cooking time from 6.42 in T1 to 17.33 in T2. The T4 had the highest ash value 0.77 g in 100 g and the lowest carbohydrate value was 51.61 g in 100 g. For texture, the parameter with the greatest change was the hardness that varied from 24.68 to 10.68 N in T1 and T4, respectively. It is concluded that the flours presented different characteristics regarding the functional characteristics, affecting the cooking quality of the pasta. The addition of eggplant flour influenced the physical-chemical parameters

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“…Pasta is usually made with semolina from durum wheat and water (Marti, Pagani, 2013), but other ingredients can be added, like eggs, whey and herbal products (Nouviaire et al, 2008;Schoenlechner et al, 2010;Krishnan, Prabhasankar, 2012), which are becoming very important in the modern pasta manufacture. The overall quality of pasta is related to its cooking properties, nutritional value, and textural characteristics (Lu et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of mushroom powder in fresh pasta development

Correia¹,

Esteves²,

Guiné³

2017

FoodBalt

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Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mushrooms at 40 °C. Proportions of 5%, 10%, and 15% MF were used to prepare the fresh pastas (FP), with two types of wheat flour (regular (RWF) and 30% semolina wheat flour (SWF)). Mushroom pastas were analysed before (FP) and after cooking (CP). FP presented moisture and water activity lower than 35% and 0.95, respectively. The L* and b* colour parameters were similar for pasta produced with RWF and SWF, with the major differences for pastas produce with high content of MF. Thus, with increasing of MF, pastas were redder, darker and less yellow. The CP showed high colour similarities between them. Generally, the introduction of MF changes the texture of pastas. Internal and external firmness, and adhesiveness, decreased with increasing MF and for higher drying temperatures. CP presented similar tendencies, with low firmness, high adhesiveness and high stickiness. The soluble solids were determined in CP cooking water, and range between 5.8 and 9.0%, without a consistent pattern, allowing classifying the pastas as high and medium quality. Sensory analysis revealed that consumers preferred pastas produced with high content of MF with similar profiles for all the parameters tested, and the influence of the type of wheat flour was not important. It could be concluded that mushroom powder could be used to produce pastas with an improved quality and similar characteristics to regular pastas.

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What can play the role of gluten in gluten free pasta?

Abstract: Highlights 9-The strategies used for the replacement of gluten functionality in pasta were reviewed 10-The effects of treatments on raw-materials were examined 11-The effects of processing conditions on starch properties and pasta quality were considered 12

Cited by 205 publications

References 47 publications

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Effect of mushroom powder in fresh pasta development

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