Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour |
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| Institution: | 1. VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland;2. JRU IATE 1208 (Agropolymers Engineering and Emerging Technologies) Montpellier SupAgro-INRA-UM2-CIRAD, 2 Place Pierre Viala, 34060 Montpellier Cedex 1, France;1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Pharmaceutical Chemistry, School of Pharmacy, International Medical University, Bukit Jalil, 57000 Kuala Lumpur, Malaysia;3. Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA;1. Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA;2. Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy;1. Facultad de Bromatología, Universidad Nacional de Entre Ríos, Pte. Perón 64, Gualeguaychú 2820, Argentina;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Cs. Exactas, UNLP, 47 y 116, La Plata 1900, Argentina;3. Depto. Ingeniería Química, Facultad de Ingeniería, UNLP, Argentina;1. Consiglio per la ricerca in agricoltura e l''analisi dell''economia agraria (CREA), via Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy;2. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy;1. Department of Integrated Health Education, Federal University of Espirito Santo, Avenida Marechal Campos, 1468, Maruipe, Vitoria 29040-090, Espirito Santo, Brazil;2. Embrapa Food Technology, Avenida das Américas 29501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil;3. State University of Goias, Unidade Universitária de Ciências Exatas e Tecnológicas, BR 153, n° 3105, PO Box 459, Fazenda Barreiro do Meio, Anápolis, GO, Brazil |
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| Abstract: | The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a key factor for the high quality of durum wheat pasta during cooking. Good resistance and firmness, low stickiness and limited release of organic materials into the cooking water are quality traits of primary importance for traditional pasta. In gluten-free (GF) pasta, the formation of a scaffold of retrograded starch can be an alternative to gluten networking: it confers rigidity to the cooked product and reduces pasta stickiness and loss of soluble materials into the cooking water. In a previous paper, 14 commercial GF spaghetti samples were studied as uncooked products from a chemical, biochemical and physical point of view. The aim of this study was to determine the cooking behaviour of these samples. A durum wheat pasta was also included as reference. Suitable cooking conditions were adopted and different conventional and innovative evaluations (i.e. compression test, creep test) were performed as a function of cooking time. Different behaviours were evidenced, often related to the ultrastructural organization of the uncooked products. In particular, the creep test revealed to be very effective in discriminating among the properties of the different GF spaghetti. |
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