التفاصيل البيبلوغرافية
العنوان: |
Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars |
المؤلفون: |
Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León |
المصدر: |
Foods, Vol 12, Iss 14, p 2780 (2023) |
بيانات النشر: |
MDPI AG, 2023. |
سنة النشر: |
2023 |
المجموعة: |
LCC:Chemical technology |
مصطلحات موضوعية: |
gluten-free industry, maize quality, solvent retention capacity, Argentinian maize, Chemical technology, TP1-1185 |
الوصف: |
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour’s physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = −0.77 to sodium carbonate retention capacity (p = 8.5 × 10−5) and water retention capacity (p = 6.6 × 10−5). Evaluators’ preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators’ choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index. |
نوع الوثيقة: |
article |
وصف الملف: |
electronic resource |
اللغة: |
English |
تدمد: |
2304-8158 |
Relation: |
https://www.mdpi.com/2304-8158/12/14/2780; https://doaj.org/toc/2304-8158 |
DOI: |
10.3390/foods12142780 |
URL الوصول: |
https://doaj.org/article/c97ba30610704902846e4dd04296c7d4 |
رقم الانضمام: |
edsdoj.97ba30610704902846e4dd04296c7d4 |
قاعدة البيانات: |
Directory of Open Access Journals |