Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 70, Issue -, Pages 96-103Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.02.039
Keywords
Gluten-free pasta; Textural properties; Cooking quality; Viscoelastic behavior; Optimization
Categories
Funding
- Consejo National de Investigations Cientificas y Tecnologicas (CONICET)
- Agencia National de Promotion Cientifica y Tecnologica
- Universidad National de La Plata
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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 multi response 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. (C) 2016 Elsevier Ltd. All rights reserved.
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