Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color
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DOI: 10.1007/s11130-017-0639-9
Abstract: The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins,… read more here.
Keywords: gluten free; color; antioxidant capacity; pasta ... See more keywords
Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta
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DOI: 10.1007/s11694-017-9495-4
Abstract: Whole amaranth flour was used to prepare gluten free pasta with different hydrocolloids (guar gum, gum acacia and gum tragacanth) at different proportions (0.5 and 1.0%). Different flour blend formed from amaranth flour and hydrocolloids… read more here.
Keywords: guar gum; gluten free; pasta; texture ... See more keywords
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
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DOI: 10.1016/j.foodres.2017.08.031
Abstract: Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive… read more here.
Keywords: gluten free; pasta; free bound; commercial gluten ... See more keywords
Gelatinization and pasta making conditions for buckwheat gluten-free pasta
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DOI: 10.1016/j.jcs.2020.103073
Abstract: Abstract The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to… read more here.
Keywords: gluten free; pasta; pasta making; gelatinization ... See more keywords
Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties
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DOI: 10.1177/1082013220940092
Abstract: In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina… read more here.
Keywords: gluten free; free pasta; quinoa flour; pasta formulation ... See more keywords
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
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DOI: 10.3390/foods12061221
Abstract: Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free… read more here.
Keywords: maillard reaction; gluten free; nutritional value; free pasta ... See more keywords