Examination of the protein-emulsifier-carbohydrate interactions in amaranth based pasta products
2001
Kovacs, E.T. | Maraz-Szabo, L. | Varga, J.
Different pasta products were prepared using amaranth species with the addition of emulsifiers: mono- and diacyl-glyceride, lecithin, lecithin and lysolecithin and diacetyl-tartaric ester of monoglyceride in an amount of 1.2 g/g flour. For the characterisation of interaction between the emulsifiers and the components of raw material properties the cooking values - water uptake and cooking loss -, sensory assessment of the pasta systems, the amount of albumin and globulin as well as "glutelin" fractions, the molecular weight distribution of the soluble protein with SDS-PAGE and complexing rate were examined.It was found that amaranth flour is suitable for pastaproducts with excellent cooking and sensory properties. However, without emulsifier the production of pasta products was not possible.
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