Psyllium husk gel to reinforce structure of gluten-free pasta?

Detalhes bibliográficos
Autor(a) principal: Fradinho, Patrícia
Data de Publicação: 2020
Outros Autores: Soares, Rita, Niccolai, Alberto, Sousa, Isabel, Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/22049
Resumo: Gluten-free pasta is a technological challenge. The effect of Psyllium particle size, processing temperature and gel concentration on the quality of rice-based pasta was investigated. The rheological properties, i.e. maturation kinetics and mechanical spectra, of the Psyllium gels were studied and optimal conditions were set: 160–315 μm particle size, 4 g/100 g Psyllium husk concentration thermally processed at 40 ºC. Cooking quality parameters, texture properties, nutritional composition, antioxidants and digestibility of pasta were determined. Consequently, the use of Psyllium husk in gluten-free pasta showed good overall properties. Moreover, the pregelatinization step of rice flour can be eliminated, resulting in a final gluten-free pasta formulation with Psyllium gel and rice flour (50/50) with high digestibility
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spelling Psyllium husk gel to reinforce structure of gluten-free pasta?gluten-free pastaby-productsPsylliummaturation kineticsdigestibilityGluten-free pasta is a technological challenge. The effect of Psyllium particle size, processing temperature and gel concentration on the quality of rice-based pasta was investigated. The rheological properties, i.e. maturation kinetics and mechanical spectra, of the Psyllium gels were studied and optimal conditions were set: 160–315 μm particle size, 4 g/100 g Psyllium husk concentration thermally processed at 40 ºC. Cooking quality parameters, texture properties, nutritional composition, antioxidants and digestibility of pasta were determined. Consequently, the use of Psyllium husk in gluten-free pasta showed good overall properties. Moreover, the pregelatinization step of rice flour can be eliminated, resulting in a final gluten-free pasta formulation with Psyllium gel and rice flour (50/50) with high digestibilityElsevierRepositório da Universidade de LisboaFradinho, PatríciaSoares, RitaNiccolai, AlbertoSousa, IsabelRaymundo, Anabela2021-09-27T15:18:33Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22049engLWT - Food Science and Technology 131 (2020) 109787https://doi.org/10.1016/j.lwt.2020.109787info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:51:36Zoai:www.repository.utl.pt:10400.5/22049Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:33.598514Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Psyllium husk gel to reinforce structure of gluten-free pasta?
title Psyllium husk gel to reinforce structure of gluten-free pasta?
spellingShingle Psyllium husk gel to reinforce structure of gluten-free pasta?
Fradinho, Patrícia
gluten-free pasta
by-products
Psyllium
maturation kinetics
digestibility
title_short Psyllium husk gel to reinforce structure of gluten-free pasta?
title_full Psyllium husk gel to reinforce structure of gluten-free pasta?
title_fullStr Psyllium husk gel to reinforce structure of gluten-free pasta?
title_full_unstemmed Psyllium husk gel to reinforce structure of gluten-free pasta?
title_sort Psyllium husk gel to reinforce structure of gluten-free pasta?
author Fradinho, Patrícia
author_facet Fradinho, Patrícia
Soares, Rita
Niccolai, Alberto
Sousa, Isabel
Raymundo, Anabela
author_role author
author2 Soares, Rita
Niccolai, Alberto
Sousa, Isabel
Raymundo, Anabela
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Fradinho, Patrícia
Soares, Rita
Niccolai, Alberto
Sousa, Isabel
Raymundo, Anabela
dc.subject.por.fl_str_mv gluten-free pasta
by-products
Psyllium
maturation kinetics
digestibility
topic gluten-free pasta
by-products
Psyllium
maturation kinetics
digestibility
description Gluten-free pasta is a technological challenge. The effect of Psyllium particle size, processing temperature and gel concentration on the quality of rice-based pasta was investigated. The rheological properties, i.e. maturation kinetics and mechanical spectra, of the Psyllium gels were studied and optimal conditions were set: 160–315 μm particle size, 4 g/100 g Psyllium husk concentration thermally processed at 40 ºC. Cooking quality parameters, texture properties, nutritional composition, antioxidants and digestibility of pasta were determined. Consequently, the use of Psyllium husk in gluten-free pasta showed good overall properties. Moreover, the pregelatinization step of rice flour can be eliminated, resulting in a final gluten-free pasta formulation with Psyllium gel and rice flour (50/50) with high digestibility
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-09-27T15:18:33Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/22049
url http://hdl.handle.net/10400.5/22049
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT - Food Science and Technology 131 (2020) 109787
https://doi.org/10.1016/j.lwt.2020.109787
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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