Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars

Autores
Bongianino, Nicolás Francisco; Steffolani, María Eugenia; Morales, Claudio David; Biasutti, Carlos Alberto; Leon, Alberto Edel
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour’s physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = −0.77 to sodium carbonate retention capacity (p = 8.5 × 10−5) and water retention capacity (p = 6.6 × 10−5). Evaluators’ preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators’ choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
Fil: Bongianino, Nicolás Francisco. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Morales, Claudio David. 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: Biasutti, Carlos Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Leon, Alberto Edel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Materia
Gluten-free industry
Solvent retention capacity
Maize quality
Argentinian maize
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/229985
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize CultivarsBongianino, Nicolás FranciscoSteffolani, María EugeniaMorales, Claudio DavidBiasutti, Carlos AlbertoLeon, Alberto EdelGluten-free industrySolvent retention capacityMaize qualityArgentinian maizehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour’s physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = −0.77 to sodium carbonate retention capacity (p = 8.5 × 10−5) and water retention capacity (p = 6.6 × 10−5). Evaluators’ preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators’ choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.Fil: Bongianino, Nicolás Francisco. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaFil: Morales, Claudio David. 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: Biasutti, Carlos Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Leon, Alberto Edel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; ArgentinaMultidisciplinary Digital Publishing Institute2023-07info: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/11336/229985Bongianino, Nicolás Francisco; Steffolani, María Eugenia; Morales, Claudio David; Biasutti, Carlos Alberto; Leon, Alberto Edel; Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars; Multidisciplinary Digital Publishing Institute; Foods; 12; 14; 7-2023; 1-102304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/12/14/2780info:eu-repo/semantics/altIdentifier/doi/10.3390/foods12142780info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:08:11Zoai:ri.conicet.gov.ar:11336/229985instacron: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:34982026-02-26 10:08:11.625CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
title Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
spellingShingle Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
Bongianino, Nicolás Francisco
Gluten-free industry
Solvent retention capacity
Maize quality
Argentinian maize
title_short Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
title_full Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
title_fullStr Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
title_full_unstemmed Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
title_sort Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
dc.creator.none.fl_str_mv Bongianino, Nicolás Francisco
Steffolani, María Eugenia
Morales, Claudio David
Biasutti, Carlos Alberto
Leon, Alberto Edel
author Bongianino, Nicolás Francisco
author_facet Bongianino, Nicolás Francisco
Steffolani, María Eugenia
Morales, Claudio David
Biasutti, Carlos Alberto
Leon, Alberto Edel
author_role author
author2 Steffolani, María Eugenia
Morales, Claudio David
Biasutti, Carlos Alberto
Leon, Alberto Edel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Gluten-free industry
Solvent retention capacity
Maize quality
Argentinian maize
topic Gluten-free industry
Solvent retention capacity
Maize quality
Argentinian maize
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour’s physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = −0.77 to sodium carbonate retention capacity (p = 8.5 × 10−5) and water retention capacity (p = 6.6 × 10−5). Evaluators’ preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators’ choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
Fil: Bongianino, Nicolás Francisco. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
Fil: Morales, Claudio David. 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: Biasutti, Carlos Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Leon, Alberto Edel. 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Biológica; Argentina
description The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour’s physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = −0.77 to sodium carbonate retention capacity (p = 8.5 × 10−5) and water retention capacity (p = 6.6 × 10−5). Evaluators’ preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators’ choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
publishDate 2023
dc.date.none.fl_str_mv 2023-07
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/11336/229985
Bongianino, Nicolás Francisco; Steffolani, María Eugenia; Morales, Claudio David; Biasutti, Carlos Alberto; Leon, Alberto Edel; Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars; Multidisciplinary Digital Publishing Institute; Foods; 12; 14; 7-2023; 1-10
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/229985
identifier_str_mv Bongianino, Nicolás Francisco; Steffolani, María Eugenia; Morales, Claudio David; Biasutti, Carlos Alberto; Leon, Alberto Edel; Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars; Multidisciplinary Digital Publishing Institute; Foods; 12; 14; 7-2023; 1-10
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/12/14/2780
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods12142780
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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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