Details

Autor(en) / Beteiligte

• Ferreira, Sila Mary Rodrigues
• de Mello, Ana Paula
• de Caldas Rosa dos Anjos, Mônica
• Krüger, Cláudia Carneiro Hecke
• Azoubel, Patrícia Moreira
• de Oliveira Alves, Márcia Aurelina

Titel

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Ist Teil von

• Food chemistry, 2016-01, Vol.191, p.147-151

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2016

Quelle

ScienceDirect

Beschreibungen/Notizen

• •Sorghum flour may be used in gluten-free products.•We produced free-gluten pasta with sorghum, rice and potato starch.•Cooking time indicated that the spaghetti behavior was similar to wheat pasta.•The gluten-free pasta showed good cooking quality in relation to the loss of solids. The aim of this study was to evaluate the use of mixture of sorghum–rice–corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale – MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch.