Naslov
Properties of gluten-free corn pasta enriched with chestnut flour

Autori
Jozinović, Antun ; Kosović, Indira ; Ačkar, Đurđica ; Šubarić, Drago ; Ugarčić, Žaneta ; Mujić, Ibrahim ; Jug, Tjaša ; Krvavica ; Marina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
II. EUROPEAN CONGRESS ON CHESTNUT

Mjesto i datum
Debrecen, Mađarska, 09.10.2013. - 12.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn semolina; extruded corn semolina; chestnut flour; extrusion; pasta quality

Sažetak
Several ingredients (corn semolina, extruded corn semolina (ECS), chestnut flour (CF) and DATEM) were used in production of gluten-free (GF) pasta. ECS had previously been prepared by extrusion of corn semolina. Pasta was produced with two different ratios of ECS and three ratios of CF with addition of 1% of DATEM in laboratory single screw extruder. The effect of ECS and CF addition on the quality of GF pasta (colour, cooking loss, water absorption, textural properties and sensory attributes) was determined. Results showed that addition of CF increased darkness and redness, and decreased yellowness of the samples with more pronounced increase in samples with higher content of ECS. Samples with higher content of ECS had higher hardness, chewiness, gumminess and cohesiveness in relation to samples with lower content of ECS. Furthermore, the addition of CF decreased hardness, chewiness, gumminess and cohesiveness. The sensory evaluation of uncooked and cooked pasta samples was determined on a 100-point scale. Two pasta samples were scored as very good pasta, and other six were scored as good pasta.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA