Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application
Foods · Aralık 2024
YÖKSİS Kayıtları
Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application
FOODS · 2024 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HİLAL ARSLAN BAYRAKCI →
Makale Bilgileri
DergiFoods
Yayın TarihiAralık 2024
Cilt / Sayfa13
Scopus ID2-s2.0-85213399714
Erişim🔓 Açık Erişim
Özet
In this study, carrot (orange and black) powder substitution (0–15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder. An increased carrot powder addition ratio in the gluten-free pasta formulation resulted in enrichment in ash, mineral, β-carotene, total anthocyanin, TDF, antioxidant activity and TPC. The amounts of β-carotene and anthocyanin in the pasta samples rose to 4.42 mg/100 g and 26.08 mg CGE/100 g with the addition of 15% orange and black carrot powders, respectively. Increasing cooking loss due to high utilization ratios of carrot powder was eliminated by PG and PG + GG applications, and technologic quality was improved, especially with the PG + GG combination.
Yazarlar (2)
1
Hilal Arslan Bayrakcı
ORCID: 0000-0003-0069-4164
2
Nermin Bilgiçli
ORCID: 0000-0001-5490-9824
Anahtar Kelimeler
carrot
celiac
gluten-free pasta
guar gum
pregelatinization
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey