Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes

Autores
Milde, Laura Beatríz; Chigal, Paola Soledad; Olivera, Jorge Emiliano; González, Karina Grissel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). The optimal concentration of XG in the pasta was determined from cooking and textural quality, protein, color and sensorial analysis. XG improved the handling of the dough and the properties of the pasta, producing substantial changes in the physical and textural properties. The results showed that 0.6% XG concentration developed the highest potential to improve the pasta capacity to prevent structure disintegration with the lowest cooking loss and the lowest values for firmness, cohesiveness, chewiness, springiness and cutting force. We also got as a result some yellowish pasta with firm and long strands, non-adhesive mouthfeel and an increment in protein content as compared to control. These attributes enabled us to elaborate pasta from a high proportion of cassava starch.
Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones; Argentina
Fil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Ciencia y Tecnol. de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Olivera, Jorge Emiliano. Universidad Nacional de Misiones; Argentina
Fil: González, Karina Grissel. Universidad Nacional de Misiones; Argentina
Materia
COOKING QUALITY
PASTA OPTIMIZATION
SENSORY EVALUATION
XANTHAN GUM
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:11336/144416
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributesMilde, Laura BeatrízChigal, Paola SoledadOlivera, Jorge EmilianoGonzález, Karina GrisselCOOKING QUALITYPASTA OPTIMIZATIONSENSORY EVALUATIONXANTHAN GUMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). The optimal concentration of XG in the pasta was determined from cooking and textural quality, protein, color and sensorial analysis. XG improved the handling of the dough and the properties of the pasta, producing substantial changes in the physical and textural properties. The results showed that 0.6% XG concentration developed the highest potential to improve the pasta capacity to prevent structure disintegration with the lowest cooking loss and the lowest values for firmness, cohesiveness, chewiness, springiness and cutting force. We also got as a result some yellowish pasta with firm and long strands, non-adhesive mouthfeel and an increment in protein content as compared to control. These attributes enabled us to elaborate pasta from a high proportion of cassava starch.Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones; ArgentinaFil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Ciencia y Tecnol. de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Olivera, Jorge Emiliano. Universidad Nacional de Misiones; ArgentinaFil: González, Karina Grissel. Universidad Nacional de Misiones; ArgentinaElsevier Science2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/144416Milde, Laura Beatríz; Chigal, Paola Soledad; Olivera, Jorge Emiliano; González, Karina Grissel; Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes; Elsevier Science; LWT - Food Science and Technology; 131; 9-2020; 1-60023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109674info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820306630?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:20Zoai:ri.conicet.gov.ar:11336/144416instacron: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:34982025-09-03 10:10:21.161CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
title Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
spellingShingle Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
Milde, Laura Beatríz
COOKING QUALITY
PASTA OPTIMIZATION
SENSORY EVALUATION
XANTHAN GUM
title_short Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
title_full Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
title_fullStr Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
title_full_unstemmed Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
title_sort Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
dc.creator.none.fl_str_mv Milde, Laura Beatríz
Chigal, Paola Soledad
Olivera, Jorge Emiliano
González, Karina Grissel
author Milde, Laura Beatríz
author_facet Milde, Laura Beatríz
Chigal, Paola Soledad
Olivera, Jorge Emiliano
González, Karina Grissel
author_role author
author2 Chigal, Paola Soledad
Olivera, Jorge Emiliano
González, Karina Grissel
author2_role author
author
author
dc.subject.none.fl_str_mv COOKING QUALITY
PASTA OPTIMIZATION
SENSORY EVALUATION
XANTHAN GUM
topic COOKING QUALITY
PASTA OPTIMIZATION
SENSORY EVALUATION
XANTHAN GUM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). The optimal concentration of XG in the pasta was determined from cooking and textural quality, protein, color and sensorial analysis. XG improved the handling of the dough and the properties of the pasta, producing substantial changes in the physical and textural properties. The results showed that 0.6% XG concentration developed the highest potential to improve the pasta capacity to prevent structure disintegration with the lowest cooking loss and the lowest values for firmness, cohesiveness, chewiness, springiness and cutting force. We also got as a result some yellowish pasta with firm and long strands, non-adhesive mouthfeel and an increment in protein content as compared to control. These attributes enabled us to elaborate pasta from a high proportion of cassava starch.
Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones; Argentina
Fil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Ciencia y Tecnol. de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Olivera, Jorge Emiliano. Universidad Nacional de Misiones; Argentina
Fil: González, Karina Grissel. Universidad Nacional de Misiones; Argentina
description Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). The optimal concentration of XG in the pasta was determined from cooking and textural quality, protein, color and sensorial analysis. XG improved the handling of the dough and the properties of the pasta, producing substantial changes in the physical and textural properties. The results showed that 0.6% XG concentration developed the highest potential to improve the pasta capacity to prevent structure disintegration with the lowest cooking loss and the lowest values for firmness, cohesiveness, chewiness, springiness and cutting force. We also got as a result some yellowish pasta with firm and long strands, non-adhesive mouthfeel and an increment in protein content as compared to control. These attributes enabled us to elaborate pasta from a high proportion of cassava starch.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
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/11336/144416
Milde, Laura Beatríz; Chigal, Paola Soledad; Olivera, Jorge Emiliano; González, Karina Grissel; Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes; Elsevier Science; LWT - Food Science and Technology; 131; 9-2020; 1-6
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/144416
identifier_str_mv Milde, Laura Beatríz; Chigal, Paola Soledad; Olivera, Jorge Emiliano; González, Karina Grissel; Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes; Elsevier Science; LWT - Food Science and Technology; 131; 9-2020; 1-6
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/doi/10.1016/j.lwt.2020.109674
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820306630?via%3Dihub
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
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
_version_ 1842270115950755840
score 13.13397

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