EVALUACIÓN DEL EFECTO DE LAS PROPIEDADES DEL ALMIDÓN SOBRE LA CALIDAD DE PASTAS LIBRES DE GLUTEN ELABORADAS CON VARIEDADES DE POLINIZACIÓN LIBRE DE MAÍZ
Palavras-chave:
PASTAS LIBRES DE GLUTEN, POLINIZACIÓN LIBRE DE MAÍZResumo
El objetivo del presente trabajo es evaluar el efecto de las propiedades del almidón sobre la aptitud de diferentes genotipos de maíz de polinización libre para la obtención de pasta libre de gluten
Referências
Bongianino, N. F., Steffolani, M. E., Morales, C. D., Biasutti, C. A. & León, A. E. 2023. Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars. Foods, 12(14). https://doi.org/10.3390/foods12142780
Bonomi, F., D’Egidio, M. G., Lametti, S., Marengo, M., Marti, A., Pagani, M. A., & Ragg, E. M. 2012. Structure–quality relationship in commercial pasta: A molecular glimpse. Food Chemistry, 135(2), 348–355.
Bustos, M. C., Paesani, C., Quiroga, F. & León, A. E. 2019. Technological and sensorial quality of berry‐enriched pasta. Cereal Chemistry, 96(5), 967–976.
D’egidio, M. G. & Nardi, S. 1996. Textural measurement of cooked spaghetti. Pasta and Noodle Technology, 133–156.
do Nascimento, K. de O., Paes, S., de Oliveira, I. R., Reis, I. P. & Augusta, I. M. 2018. Teff: Suitability for different food applications and as a raw material of gluten-free, a literature review. J. Food Nutr. Res, 6, 74–81.
Gianibelli, M. C., Sissons, M. J. & Batey, I. L. 2005. Effect of source and proportion of waxy starches on pasta cooking quality. Cereal Chemistry, 82(3), 321–327.
Marti, A., Pagani, M. A. & Seetharaman, K. 2014. Textural attributes of wheat and gluten free pasta. Food Texture Design and Optimization, 222–244.
Moreno Amador, M. de L., Comino Montilla, I. M. & Sousa Martín, C. 2014. Alternative grains as potential raw material for gluten–free food development in the diet of celiac and gluten–sensitive patients. Austin Journal of Nutrition and Metabolism, 2 (3), 1-9.
Saad, M. M., Gaiani, C., Scher, J., Cuq, B., Ehrhardt, J. J. & Desobry, S. 2009. Impact of re-grinding on hydration properties and surface composition of wheat flour. Journal of Cereal Science, 49(1), 134–140.
Vázquez-Carrillo, G., García-Lara, S., Salinas-Moreno, Y., Bergvinson, D. J. & Palacios-Rojas, N. 2011. Grain and tortilla quality in landraces and improved maize grown in the highlands of Mexico. Plant Foods for Human Nutrition, 66, 203–208.
Wang, Q., Li, L. & Zheng, X. 2020. A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems. Food Chemistry, 315, 126267
Downloads
Publicado
Edição
Seção
Licença
Copyright (c) 2024 N. F. Bongianino, C. Biasutti, M. Steffolani, A. León
Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Atribución – No Comercial – Compartir Igual (by-nc-sa): No se permite un uso comercial de la obra original ni de las posibles obras derivadas, la distribución de las cuales se debe hacer con una licencia igual a la que regula la obra original.
