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

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 PCS
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/39983
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