Back to Search
Start Over
Enriching gluten-free rice pasta with soybean and sweet potato flours
- Source :
- Journal of Food Science and Technology. 55:2641-2648
- Publication Year :
- 2018
- Publisher :
- Springer Science and Business Media LLC, 2018.
-
Abstract
- The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.
- Subjects :
- Gluten-free pasta
Absorption of water
Chemistry
fungi
Disulfide bond
food and beverages
04 agricultural and veterinary sciences
Sensory profile
Egg albumen
Enriched rice pasta
Rice flour
040401 food science
Gluten free pasta
0404 agricultural biotechnology
Sweet potato
Soybean
Original Article
Gluten free
Food science
Food Science
Subjects
Details
- ISSN :
- 09758402 and 00221155
- Volume :
- 55
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science and Technology
- Accession number :
- edsair.doi.dedup.....2b5baccff608685b86865567b1bbd759