ArticleMaterials (Basel, Switzerland)2011
Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.
Article in Materials (Basel, Switzerland), 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 51 citations in OpenAlex.
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- Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.Foods (Basel, Switzerland) · 2023Article
- A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds.Foods (Basel, Switzerland) · 2023Article
- Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust.Journal of food science and technology · 2023Article
- Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.Polymers · 2022Article
- Sustainable Applications for the Valorization of Cereal Processing By-Products.Foods (Basel, Switzerland) · 2022Review
- Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.Foods (Basel, Switzerland) · 2020Article
- Overview on the General Approaches to Improve Gluten-Free Pasta and Bread.Foods (Basel, Switzerland) · 2016Review
- Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content.Journal of food science and technology · 2016Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amount added to spaghetti was continuously increased until the overall sensory quality of pasta reached the set sensory threshold (oat bran concentration = 20%). The second experimental step was aimed to improve the overall sensory quality of oat bran loaded maize spaghetti. In particular, an attempt was made to increase the sensory quality of spaghetti added with 20% oat bran by means of structuring agents. To this aim, the effects of different kinds of some hydrocolloids and egg white powder on the rheological properties of dough, as well as on quality attributes of pasta were examined. The rheological analysis showed that the addition of hydrocolloids and white egg to the dough enriched with 20% oat bran did not cause any substantial difference in the viscoelastic properties, compared to samples without any structuring agents. The best overall quality for both fresh and dry spaghetti was obtained by the addition of carboxymethylcellulose and chitosan at a concentration of 2%.
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