Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-02

AUTHORS

Meli Sosa, Alicia Califano, Gabriel Lorenzo

ABSTRACT

This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein content and greatly decreased the elastic behavior of the dough. Water diffusivity in the dough matrix during the drying process decreased in the presence of quinoa and was related to the smooth homogeneous surface of the dough. Cooking quality of the final product was explained in terms of the rheological and microstructural characteristics using mathematical models that related dough composition with structural parameters. The presence of zein seemed to weaken the protein network; microstructure was more crumbly with starch granules not completely embedded in the carbohydrate–protein matrix. These structural features explained the lower cooking time, higher breakability, and low cohesiveness of cooked zein-containing pasta. The addition of zein negatively altered the structure of pasta, whereas quinoa flour resulted in a cooked product with good textural properties and higher protein content. More... »

PAGES

1-11

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-018-3166-5

DOI

http://dx.doi.org/10.1007/s00217-018-3166-5

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https://app.dimensions.ai/details/publication/pub.1107319040


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47 schema:description This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein content and greatly decreased the elastic behavior of the dough. Water diffusivity in the dough matrix during the drying process decreased in the presence of quinoa and was related to the smooth homogeneous surface of the dough. Cooking quality of the final product was explained in terms of the rheological and microstructural characteristics using mathematical models that related dough composition with structural parameters. The presence of zein seemed to weaken the protein network; microstructure was more crumbly with starch granules not completely embedded in the carbohydrate–protein matrix. These structural features explained the lower cooking time, higher breakability, and low cohesiveness of cooked zein-containing pasta. The addition of zein negatively altered the structure of pasta, whereas quinoa flour resulted in a cooked product with good textural properties and higher protein content.
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