Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
Linares-García, Laura | Rep-Carrasco-Valencia, Ritva | Glorio Paulet, Patricia | Schoenlechner, Regine
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
Показать больше [+] Меньше [-]The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein isolates were investigated in diferent recipes, some of them included egg white as an initial reference point. Results showed that extruded quinoa four, potato starch and tara gum had deteriorating efects on GF and egg-free pasta frmness and cooking quality. Lupine four addition itself was not able to replace egg white when added in the same amounts, but after increasing the concentration to 12%, the frmness and cooking quality decreasing efects could be improved again, especially when tara gum was absent in the formulations. In the fnal recipe, the content of lupine four was increased to 30% because its protein is complementary to the quinoa protein. From the three studied protein isolates, pea protein was superior to potato or rice protein, addition of the oxidizing enzyme POx could even further improve texture frmness. After these trials, the fnal recipe containing lupine four, pea protein and POx showed satisfying GF noodle quality and possessed a valuable nutritional composition with high protein and dietary fbre content.
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Эту запись предоставил Universidad Nacional Agraria La Molina