ArticleFoods (Basel, Switzerland)2023
Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta.Molecules (Basel, Switzerland) · 2026Article
- Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products.Foods (Basel, Switzerland) · 2024Article
- Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds inFoods (Basel, Switzerland) · 2024Article
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5 authors.
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Abstract
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = -0.77 to sodium carbonate retention capacity (
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