Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

Fiorda, Fernanda Assumpção; Soares, Manoel Soares; Silva, Flávio Alves da; Grosmann, Maria Victória Eiras; Souto, Luciana Reis Fontinelle

doi:10.1016/j.lwt.2013.04.020

Cited by 87 publications

(64 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Texture profile analysis was performed on a TA.XT2 Plus texturometer (Stable Microsystems, Godalming, UK). Pasta samples were cooked (10 g of 5 cm long strands, in 100 ml tap water with 0.5 g of sodium chloride) for their previously determined optimum cooking times, drained and left to rest for 15 min (Fiorda et al 2013). The texture analysis included double compression of pasta samples to 40% of their thickness with a 10 mm diameter aluminium cylindrical probe.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Kosović¹,

Jukić²,

Jozinović³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

Kosović I., Jukić M., Jozinović A., Ačkar Đ., Koceva Komlenić D. (2016): Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172.Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

show abstract

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Kosović¹,

Jukić²,

Jozinović³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Estudos vêm sendo realizados com o intuito de desenvolver tecnologias de aproveitamento do bagaço de mandioca para a obtenção de produtos de elevado valor agregado, os quais poderiam ser utilizados como ingredientes em produtos alimentícios ricos em fibras e com segurança alimentar (Castiglione et al 2013, Fiorda et al 2013a, Fiorda et al 2013b, Fiorda et al 2013c, Souza et al 2013. Entretanto, não foram encontradas na literatura pesquisas com a utilização do farelo de mandioca em pães de forma.…”

Section: Key-words: Manihot Esculentaunclassified

Tamanho dos alvéolos e aceitação de pães de forma enriquecidos com farelo de mandioca

Castiglioni

Júnior

Souza

et al. 2014

Pesqui. Agropecu. Trop.

View full text Add to dashboard Cite

Considerando-se que, no processamento da mandioca, resíduos líquidos e sólidos são gerados, o presente estudo objetivou elaborar pães com farelo de mandioca. Após avaliação físico-química e microbiológica das amostras de farelo de mandioca, cinco formulações de pães, com níveis de substituição entre 0% e 20% de farinha de trigo (FT) por farelo de mandioca seco (FMS), foram avaliadas por meio do diâmetro médio dos alvéolos da massa, análise de imagem e teste de aceitação. O farelo de mandioca apresentou elevado teor de umidade (89,1 g 100 g-1), portanto, para sua utilização segura, quanto ao aspecto microbiológico, foi realizada a secagem do resíduo, visando a garantir um armazenamento seguro, antes do processamento dos pães. As amostras de FMS apresentaram ausência de Bacillus cereus, coliformes termotolerantes e Salmonella sp. A partir da análise de imagem, verificou-se que a substituição de FT por FMS influenciou, negativamente, no crescimento da massa dos pães, sendo possível sugerir um modelo para descrever a variação do tamanho dos alvéolos dos pães, em função do nível de substituição dos ingredientes. A formulação que apresentou melhor aceitação sensorial foi aquela com 10% de substituição de FT por FMS. Concluiu-se que o uso do FMS, em pão de forma, é viável, do ponto de vista tecnológico, microbiológico e sensorial, podendo contribuir para a melhoria de aspectos econômicos e ambientais das indústrias produtoras de fécula de mandioca.

show abstract

“…Thus, pasta production could be used other starchy raw materials to produce GFP to suit CP such as; corn, rice, sorghum, oats, and leguminous seeds [9]- [11]. Besides sweet potato, and the combination of amaranth flour with cassava starch can make GFP [12], [13].…”

Section: Introductionmentioning

confidence: 99%

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

El-Bialee¹,

Saad²,

Didamony³

et al. 2017

EJERS

View full text Add to dashboard Cite

Abstract-Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten-free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME  1.8675 (Er) + 0.8037  0.0608 (OCT)

show abstract

Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

Cited by 87 publications

References 12 publications

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Tamanho dos alvéolos e aceitação de pães de forma enriquecidos com farelo de mandioca

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

Contact Info

Product

Resources

About