Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

Larrosa, Virginia JuditIcon ; Lorenzo, GabrielIcon ; Zaritzky, Noemi ElisabetIcon ; Califano, Alicia NoemiIcon
Fecha de publicación: 09/2015
Editorial: Elsevier
Revista: Journal of Food Engineering
ISSN: 0260-8774
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch, corn flour, NaCl, dry egg and dry egg-white powders, sunflower oil, xanthan and locust bean gums. Small amplitude oscillatory data was used to obtain the relaxation spectrum. For all the formulations assayed G′ was always greater than G″ in the frequency range measured and the increase of both moduli with frequency was small. Oscillatory spectra were satisfactorily predicted using the Maxwell Generalized model. Cooking time had a stronger effect on the mechanical spectra than protein and water contents. Hydrothermal treatment produced a significant microstructural change within the network entanglements. The analysis of the rheological behavior showed that water uptake by the matrix, partial gelatinization of the starch, and aggregation of denatured egg proteins led to chemical and morphological changes of the cooked pasta.
Palabras clave: Cooking Times , Gluten-Free Pasta , Microstructure , Relaxation Time Spectrum , Rheology
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 3.050Mb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/38603
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2015.03.019
URL: https://www.sciencedirect.com/science/article/pii/S0260877415001181
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Larrosa, Virginia Judit; Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time; Elsevier; Journal of Food Engineering; 160; 9-2015; 11-18
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES