Mostrar el registro sencillo del ítem
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
Archivos asociados