Comparison of Various Processes for Making Maize Pasta

Cooking quality and starch digestibility of gluten free pasta using new bean flour

“…The amount of residue in the cooking water is commonly used as an indicator of cooked pasta quality. Accordingly, cooking loss for good quality wheat pasta should be lower than 12% (Hoseney, 1999), even if gluten free pasta normally exhibits larger values, in the order of 20-25% (Mestres, Colonna, Alexandre, & Matencio, 1993). Considering the total absence of gluten in the tested products, obtained values can be considered acceptable and comparable to those reported by Caperuto, Amaya-Farfan, and Camargo (2000) for gluten free spaghetti containing quinoa (Chenopodium quinoa Willd) flour.…”

Comparison of the expansion ability of fermented maize flour and cassava starch during baking

“…Starch content was determined through enzymatic hydrolysis according to Mestres et al 12 Protein and free lipid contents were determined respectively by the Kjeldahl method (N Â 6.25) and Soxhlet extraction with ether. 13 The pH value and titratable acidity were measured on the fermentation supernatant according to Nago et al 11 Organic acid and ethanol contents were determined by HPLC using an HPX87H column (Biorad, Hercules, USA) eluted at 60°C with 5 mM sulphuric acid 6 with refractometric and UV 210 nm detectors.…”

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

“…6). The effects of extrusion variables on CL were similar to Mestres et al [37] and Wang et al [31]. On the other hand, the results obtained were differed considerably with Abecassis et al [36].…”

“…However, CL for all treatments was given a higher significantly than those mentioned by Lu et al [38] for noodles of wheat. On the other hand, it was more less than declared by Mestres et al [37] that CL about 70% of extruded maize flour pasta. This increase might be due to soluble dietary fibre, where corn contains about 19.3% fibre with 6.53% soluble fibre [1], and weak starch-gluten network [22], [35].…”