Aspectos tecnológicos y nutricionales de pasta sin gluten a base de harina de garbanzo y harina de chufa
[EN] This work aims to characterize the solid raw materials used and evaluate the effect of the incorporation of tigernut flour -TNF- (rich in insoluble fiber, minerals and lipids with an healthy fatty acids profile), chickpea flour -CP- (rich in proteins and with a low glycemic index) and pre-gelat...
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| Tipo de recurso: | tesis de maestría |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/89633 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/89633 |
| Access Level: | acceso abierto |
| Palabra clave: | Tigernut flour Gluten free Pasta seca Chufa Garbanzo Fibra Sin gluten TECNOLOGIA DE ALIMENTOS Máster Universitario en Ciencia e Ingeniería de los Alimentos-Màster Universitari en Ciència i Enginyeria dels Aliments |
| Sumario: | [EN] This work aims to characterize the solid raw materials used and evaluate the effect of the incorporation of tigernut flour -TNF- (rich in insoluble fiber, minerals and lipids with an healthy fatty acids profile), chickpea flour -CP- (rich in proteins and with a low glycemic index) and pre-gelatinized tigernut flour (as an improver) on the physicochemical, structural and cooking properties of dry egg pappardelle. The resulting pappardelle were compared to traditional pasta (100% DWS). The raw material used were characterized for their chemical composition, particle size, functional properties, temperature of gelatinization of starch and microstructure. Gluten-free dry pasta was made with 50% (w/w) of each flour and CP was replaced by 5% (w/w) or 10% (w/w) PG. It was evaluated for each gluten-free formulations the optimum cooking time by diferential scanning calorimetry (DSC), as well as the cooking properties and firmness of cooked pasta. It was also analized the color and microstructure of 3 dry pasta. The compositional analysis of raw materials reflects significately on higher content of fiber (especially insoluble), minerals and fats (from tigernut flour) rich in oleic acid of the gluten-free pasta. The calorimetric analysis allowed to define the optimum cooking time, between 4 and 5 minutes, for gluten-free formulations. It was not found any clear relations with the flour properties (starch damage, amylose content, particle size and water holding capacity). The use of pre-gelatinized tigernut flour with the proportions used did not imply an improvement on the firmness of cooked pasta and on the optimum cooking time, but did provide some continuity to the pasta structure |
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