Comparison of quality attributes of refined and whole wheat extruded pasta

Autores
Vignola, María Belén; Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
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
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
Materia
Flour Particle Size
Pasta Cooking Parameters
White Flour
Whole-Grain Flour
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64848
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/64848
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of quality attributes of refined and whole wheat extruded pastaVignola, María BelénBustos Shmidt, Mariela CeciliaPerez, Gabriela TeresaFlour Particle SizePasta Cooking ParametersWhite FlourWhole-Grain Flourhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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.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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaElsevier Science2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64848Vignola, 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; 329-3350023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643817308150info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.10.062info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:16:39Zoai:ri.conicet.gov.ar:11336/64848instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:16:40.046CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of quality attributes of refined and whole wheat extruded pasta
title Comparison of quality attributes of refined and whole wheat extruded pasta
spellingShingle Comparison of quality attributes of refined and whole wheat extruded pasta
Vignola, María Belén
Flour Particle Size
Pasta Cooking Parameters
White Flour
Whole-Grain Flour
title_short Comparison of quality attributes of refined and whole wheat extruded pasta
title_full Comparison of quality attributes of refined and whole wheat extruded pasta
title_fullStr Comparison of quality attributes of refined and whole wheat extruded pasta
title_full_unstemmed Comparison of quality attributes of refined and whole wheat extruded pasta
title_sort Comparison of quality attributes of refined and whole wheat extruded pasta
dc.creator.none.fl_str_mv Vignola, María Belén
Bustos Shmidt, Mariela Cecilia
Perez, Gabriela Teresa
author Vignola, María Belén
author_facet Vignola, María Belén
Bustos Shmidt, Mariela Cecilia
Perez, Gabriela Teresa
author_role author
author2 Bustos Shmidt, Mariela Cecilia
Perez, Gabriela Teresa
author2_role author
author
dc.subject.none.fl_str_mv Flour Particle Size
Pasta Cooking Parameters
White Flour
Whole-Grain Flour
topic Flour Particle Size
Pasta Cooking Parameters
White Flour
Whole-Grain Flour
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
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
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
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64848
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
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64848
identifier_str_mv 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
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643817308150
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.10.062
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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