Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta

This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein content and greatly decreased the elastic behavior o...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Sosa, Meli, Califano, Alicia Noemí, Lorenzo, Gabriel
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Ciencias Exactas
Ingeniería
Quinoa
Zein
Rheology
Drying process
Microstructure
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/136988
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-136988
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ingeniería
Quinoa
Zein
Rheology
Drying process
Microstructure
spellingShingle Ciencias Exactas
Ingeniería
Quinoa
Zein
Rheology
Drying process
Microstructure
Sosa, Meli
Califano, Alicia Noemí
Lorenzo, Gabriel
Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
topic_facet Ciencias Exactas
Ingeniería
Quinoa
Zein
Rheology
Drying process
Microstructure
description This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein content and greatly decreased the elastic behavior of the dough. Water diffusivity in the dough matrix during the drying process decreased in the presence of quinoa and was related to the smooth homogeneous surface of the dough. Cooking quality of the final product was explained in terms of the rheological and microstructural characteristics using mathematical models that related dough composition with structural parameters. The presence of zein seemed to weaken the protein network; microstructure was more crumbly with starch granules not completely embedded in the carbohydrate–protein matrix. These structural features explained the lower cooking time, higher breakability, and low cohesiveness of cooked zein-containing pasta. The addition of zein negatively altered the structure of pasta, whereas quinoa flour resulted in a cooked product with good textural properties and higher protein content.
format Articulo
Articulo
author Sosa, Meli
Califano, Alicia Noemí
Lorenzo, Gabriel
author_facet Sosa, Meli
Califano, Alicia Noemí
Lorenzo, Gabriel
author_sort Sosa, Meli
title Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
title_short Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
title_full Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
title_fullStr Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
title_full_unstemmed Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
title_sort influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/136988
work_keys_str_mv AT sosameli influenceofquinoaandzeincontentonthestructuralrheologicalandtexturalpropertiesofglutenfreepasta
AT califanoalicianoemi influenceofquinoaandzeincontentonthestructuralrheologicalandtexturalpropertiesofglutenfreepasta
AT lorenzogabriel influenceofquinoaandzeincontentonthestructuralrheologicalandtexturalpropertiesofglutenfreepasta
bdutipo_str Repositorios
_version_ 1764820457667690497

Ejemplares similares