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