Academic Journal

Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars

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
الوصف
تدمد:23048158
DOI:10.3390/foods12142780