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  • 标题:Effect of the Inulin Addition on the Properties of Gluten Free Pasta
  • 本地全文:下载
  • 作者:Marcella Mastromatteo ; Mariapia Iannetti ; Valentina Civica
  • 期刊名称:Food and Nutrition Sciences
  • 印刷版ISSN:2157-944X
  • 电子版ISSN:2157-9458
  • 出版年度:2012
  • 卷号:3
  • 期号:1
  • 页码:22-27
  • DOI:10.4236/fns.2012.31005
  • 出版社:Scientific Research Publishing
  • 摘要:In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality; in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.
  • 关键词:Gluten Free Pasta; Rheological Characteristics; Sensorial Properties
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