Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects
Summary The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological cha...
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| Veröffentlicht in: | International journal of food science & technology 2013-09, Vol.48 (9), p.1977-1984 |
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| container_end_page | 1984 |
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| container_issue | 9 |
| container_start_page | 1977 |
| container_title | International journal of food science & technology |
| container_volume | 48 |
| creator | Fiorda, Fernanda Assumpção Soares Júnior, Manoel Soares da Silva, Flávio Alves Souto, Luciana Reis Fontinelle Grosmann, Maria Victória Eiras |
| description | Summary
The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance. |
| doi_str_mv | 10.1111/ijfs.12179 |
| format | Article |
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The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12179</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Amaranth ; Bagasse ; Biological and medical sciences ; by-products ; Cassava ; cassava bagasse ; cassava starch ; Cereal and baking product industries ; Cooking ; Flour ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gluten free ; Heating ; Pasta ; Starch and starchy product industries ; Starches</subject><ispartof>International journal of food science & technology, 2013-09, Vol.48 (9), p.1977-1984</ispartof><rights>2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</rights><rights>2014 INIST-CNRS</rights><rights>International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4029-e1845b9f7a1703c0d546c397dfda26124e8e82af43bf9f25a87bd6c0cf9e5d333</citedby><cites>FETCH-LOGICAL-c4029-e1845b9f7a1703c0d546c397dfda26124e8e82af43bf9f25a87bd6c0cf9e5d333</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12179$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12179$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27656136$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Fiorda, Fernanda Assumpção</creatorcontrib><creatorcontrib>Soares Júnior, Manoel Soares</creatorcontrib><creatorcontrib>da Silva, Flávio Alves</creatorcontrib><creatorcontrib>Souto, Luciana Reis Fontinelle</creatorcontrib><creatorcontrib>Grosmann, Maria Victória Eiras</creatorcontrib><title>Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.</description><subject>Amaranth</subject><subject>Bagasse</subject><subject>Biological and medical sciences</subject><subject>by-products</subject><subject>Cassava</subject><subject>cassava bagasse</subject><subject>cassava starch</subject><subject>Cereal and baking product industries</subject><subject>Cooking</subject><subject>Flour</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gluten free</subject><subject>Heating</subject><subject>Pasta</subject><subject>Starch and starchy product industries</subject><subject>Starches</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNp9kUtvEzEUhUcIJEJhwy-whJAQYlq_PWZXRfSBqrJoEeysG4-dTJh6gu8MEIkfX7cpWXSBN7auv3N0dU5VvWb0kJVz1K0jHjLOjH1SzZjQquaas6fVjFpFayW5eF69QFxTSrkwclb9Pb6BDGlckdgPU_5APCDCLyA4QvYrAqndjxawLK9AukTGVSCbPLSTH7shkSGSZT-NIdUxh_IDRf2RjMGv0tAPy85Df--EIeGQtwRwE_yIL6tnEXoMrx7ug-rryafr-Vl98eX0fH58UXtJua0Da6Ra2GiAGSo8bZXUXljTxha4ZlyGJjQcohSLaCNX0JhFqz310QbVCiEOqnc737Lyzyng6G469KHvIYVhQse0YZJboWxB3zxC1yWWVLZzBWm0LIwp1Psd5fOAmEN0m9yVILeOUXdXhLsrwt0XUeC3D5aAJYhY4vYd7hXcaKVLVYVjO-5314ftfxzd-eeTq3_e9U7T4Rj-7DWQfzhthFHu2-Wpa7i8vL763ri5uAVo8ahT</recordid><startdate>201309</startdate><enddate>201309</enddate><creator>Fiorda, Fernanda Assumpção</creator><creator>Soares Júnior, Manoel Soares</creator><creator>da Silva, Flávio Alves</creator><creator>Souto, Luciana Reis Fontinelle</creator><creator>Grosmann, Maria Victória Eiras</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201309</creationdate><title>Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects</title><author>Fiorda, Fernanda Assumpção ; Soares Júnior, Manoel Soares ; da Silva, Flávio Alves ; Souto, Luciana Reis Fontinelle ; Grosmann, Maria Victória Eiras</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4029-e1845b9f7a1703c0d546c397dfda26124e8e82af43bf9f25a87bd6c0cf9e5d333</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Amaranth</topic><topic>Bagasse</topic><topic>Biological and medical sciences</topic><topic>by-products</topic><topic>Cassava</topic><topic>cassava bagasse</topic><topic>cassava starch</topic><topic>Cereal and baking product industries</topic><topic>Cooking</topic><topic>Flour</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gluten free</topic><topic>Heating</topic><topic>Pasta</topic><topic>Starch and starchy product industries</topic><topic>Starches</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fiorda, Fernanda Assumpção</creatorcontrib><creatorcontrib>Soares Júnior, Manoel Soares</creatorcontrib><creatorcontrib>da Silva, Flávio Alves</creatorcontrib><creatorcontrib>Souto, Luciana Reis Fontinelle</creatorcontrib><creatorcontrib>Grosmann, Maria Victória Eiras</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fiorda, Fernanda Assumpção</au><au>Soares Júnior, Manoel Soares</au><au>da Silva, Flávio Alves</au><au>Souto, Luciana Reis Fontinelle</au><au>Grosmann, Maria Victória Eiras</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2013-09</date><risdate>2013</risdate><volume>48</volume><issue>9</issue><spage>1977</spage><epage>1984</epage><pages>1977-1984</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.12179</doi><tpages>8</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2013-09, Vol.48 (9), p.1977-1984 |
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| language | eng |
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| source | Access via Wiley Online Library; Oxford Journals Open Access Collection |
| subjects | Amaranth Bagasse Biological and medical sciences by-products Cassava cassava bagasse cassava starch Cereal and baking product industries Cooking Flour Food industries Fundamental and applied biological sciences. Psychology Gluten free Heating Pasta Starch and starchy product industries Starches |
| title | Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects |
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