Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 1-12 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ghasemi A, Emam-Djomeh Z, Mahastishotorbani P, Jouki M, Behmadi ه. Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours. FSCT 2024; 21 (151) :1-12
URL: http://fsct.modares.ac.ir/article-7-71878-en.html
URL: http://fsct.modares.ac.ir/article-7-71878-en.html
1- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
2- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran ,emamj@ut.ac.ir
3- Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
4- Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
2- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran ,
3- Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
4- Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
Abstract: (667 Views)
Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten-free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten-free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten-free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten-free pasta.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/10/7 | Accepted: 2024/04/27 | Published: 2024/08/22
Received: 2023/10/7 | Accepted: 2024/04/27 | Published: 2024/08/22
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |