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dc.contributor.author
Vignola, María Belén  
dc.contributor.author
Bustos Shmidt, Mariela Cecilia  
dc.contributor.author
Perez, Gabriela Teresa  
dc.date.available
2018-11-21T16:56:27Z  
dc.date.issued
2018-03  
dc.identifier.citation
Vignola, María Belén; Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; Comparison of quality attributes of refined and whole wheat extruded pasta; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 329-335  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/64848  
dc.description.abstract
This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and Baguette Premium 11. Grains were milled into white flour, whole-grain flour A (obtained by a cyclonic mill) and whole-grain flour B (obtained by a blade mill) to make white flour (FP), whole-grain A (WFAP) and whole-grain B (WFBP) extruded pasta. Particle size distribution and flour composition were determined in all flour samples, as were pasta cooking and nutritional properties. All types of flour showed different particle size distribution depending on composition and milling method. Both whole-grain flour pasta showed shorter optimal cooking time than FP samples due to disruptions in the gluten matrix by bran-germ particles. Cooked WFAP and WFBP samples were harder than FP samples. The highest antioxidant properties were obtained for whole-grain pasta although flour particle size did not influence protein and antioxidant contents. Even though whole-grain pasta did not show the same technological quality as that in FP, they offered a better nutritional profile due to higher protein and antioxidant levels and other healthy compounds, like fiber, found in the whole grain.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Flour Particle Size  
dc.subject
Pasta Cooking Parameters  
dc.subject
White Flour  
dc.subject
Whole-Grain Flour  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Comparison of quality attributes of refined and whole wheat extruded pasta  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-11-02T15:13:00Z  
dc.journal.volume
89  
dc.journal.pagination
329-335  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.journal.title
LWT - Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643817308150  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.lwt.2017.10.062