Scopus
YÖKSİS Eşleşti
Improvement of Structural and Nutritional Quality of Gluten Free Pasta
Journal of Culinary Science and Technology · Ocak 2023
YÖKSİS Kayıtları
Improvement of Structural and Nutritional Quality of Gluten Free Pasta
Journal of Culinary Science & Technology · 2022 ESCI
DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN →
Makale Bilgileri
DergiJournal of Culinary Science and Technology
Yayın TarihiOcak 2023
Cilt / Sayfa21 · 867-885
Scopus ID2-s2.0-85122287917
Özet
In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in gluten-free pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.
Yazarlar (3)
1
Nilgün Ertaş
ORCID: 0000-0002-0671-2485
2
Mine Aslan
3
Asuman Çevik
Anahtar Kelimeler
additive
cooking quality
Gluten-free
pasta
texture
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Metrikler
5
Atıf
3
Yazar
5
Anahtar Kelime