Short abstract. Spaghetti in base of amaranthus flour were produced, using two types of gluten substitutes, carboxymethylcellulose sodium salt (CMC) and pregelatinized corn starch (PCS). The amaranthus spaghetti were compared with a control spaghetti sample of durum semolina (CTRL). For the spaghetti containing PCS, both the stickiness and the cooking loss values were higher but the sensorial attributes were lower with respect to that of the CTRL and of the spaghetti containing CMC. However, spaghetti samples containing CMC presented better performances especially in cooking with respect to the spaghetti with PCS
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti / S., Chillo; J., Laverse; Falcone, Pasquale Massimiliano; M. A., Del Nobile. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 83:4(2007), pp. 492-500. [10.1016/j.jfoodeng.2007.03.037]
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti
FALCONE, Pasquale Massimiliano;
2007-01-01
Abstract
Short abstract. Spaghetti in base of amaranthus flour were produced, using two types of gluten substitutes, carboxymethylcellulose sodium salt (CMC) and pregelatinized corn starch (PCS). The amaranthus spaghetti were compared with a control spaghetti sample of durum semolina (CTRL). For the spaghetti containing PCS, both the stickiness and the cooking loss values were higher but the sensorial attributes were lower with respect to that of the CTRL and of the spaghetti containing CMC. However, spaghetti samples containing CMC presented better performances especially in cooking with respect to the spaghetti with PCSI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
