Improvement of the texture and quality of cooked gluten-free pasta
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water absorption, cooking loss, and total organic matter. Cutting force and texture pr...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | Argentina |
| Recursos: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/43825 |
| Acesso em linha: | http://hdl.handle.net/11336/43825 |
| Access Level: | acceso abierto |
| Palavra-chave: | Cooking Quality Gluten-Free Pasta Optimization Textural Properties Viscoelastic Behavior https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Resumo: | The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water absorption, cooking loss, and total organic matter. Cutting force and texture profile parameters were also evaluated. Springiness, resilience, and adhesiveness were mainly controlled by the egg-protein content in the dough, while cooked pasta hardness and the plateau modulus were negatively correlated with dough moisture. The obtained results were mathematically modeled, and a multiresponse optimization process was performed using individual desirability functions based on target properties of wheat flour pasta. These functions were combined into a single composite response (global desirability) to determine the precise amount of the different components in the formulation to obtain high quality gluten-free cooked pasta. Optimized dough was prepared, cooked, and the predicted properties were experimentally validated. |
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