Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
Articolo
Data di Pubblicazione:
2012
Citazione:
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta / F. Cabrera Chávez, A.M. Calderón de la Barca, A.R. Islas Rubio, A. Marti, M. Marengo, M.A. Pagani, F. Bonomi, S. Iametti. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 47:2(2012), pp. 421-426. [10.1016/j.lwt.2012.01.040]
Abstract:
Gluten-free pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched pasta. The content in accessible thiols also decreased in amaranth-enriched pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
F. Cabrera Chávez, A.M. Calderón de la Barca, A.R. Islas Rubio, A. Marti, M. Marengo, M.A. Pagani, F. Bonomi, S. Iametti
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