Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

被引：1
|
作者：
Martin-Esparza, M. E. [1 ]
Bressi, G. B. [1 ]
Raga, A. A. [1 ]
Albors, A. [1 ]
机构：
[1] Univ Politecn Valencia, Food Technol Dept, Inst Food Engn Dev, Valencia, Spain
来源：
IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM | 2018年
关键词：
Gluten free pasta; tigernut flour; chickpea flour; texture; cooking properties; PROTEINS; TEXTURE; STARCH; COLOR; WHEAT;
D O I：
10.4995/ids2018.2018.7760
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Gluten free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure.
引用
收藏
页码：1021 / 1028
页数：8
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