IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta
Autor/es:
MARÍN, MARÍA ANDREA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN; PENCI, MARÍA CECILIA; GILI, RENATO DANIEL
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2017
ISSN:
0950-5423
Resumen:
The aim of this work was to analyse the influence of defatted almond flour on soya bean-based glutenfree pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The total protein content of samples varied from 30.4% to 41.0% (dry basis, db) in cooked pasta. The total phenols content of cooked samples varied between 1.66 and 2.99 mg ellagic acid equivalent/g, while the antioxidant activity (DPPH?) ranged between 19.1% and 41.9%. The sensory test showed no significant differences between the formulated pasta samples among brightness (3.20?3.27), surface appearance (1.14?1.20), hardness (2.14?2.36) and elasticity (1.56?1.71). Pasta developed is an innovative product that improves nutritional and functional properties of gluten-free pasta compared to gluten-free and traditional wheat flour pasta available on market.