Development of gluten-free egg pasta based on amaranth, maize and sorghum

dc.contributor.author Paux, Laura
dc.contributor.author Rosentrater, Kurt
dc.contributor.author Rosentrater, Kurt
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Center for Crops Utilization Research
dc.contributor.department Agricultural and Biosystems Engineering
dc.contributor.department Environmental Science
dc.contributor.department Sustainable Agriculture
dc.contributor.department Center for Bioplastics and Biocomposites
dc.contributor.department Center for Crops Utilization Research
dc.date 2019-04-21T19:29:24.000
dc.date.accessioned 2020-06-29T22:36:09Z
dc.date.available 2020-06-29T22:36:09Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2018
dc.date.issued 2018-01-01
dc.description.abstract <p>Due to increase of the population affected by Coeliac disease and awareness of consumers about the relationship between food and health, the production of cereal products from raw materials other than wheat is of interest. The aim of the work was to produce good quality gluten-free spaghettis, based on sorghum, amaranth and maize flour. Response surface methodology was applied to determine optimal formulation for the production of pasta. The resulting products of the experimental design were characterized regarding humidity, color, density, water activity, texture (firmness and elasticity), optimal cooking time, cooking weight, and cooking loss. The main trials were compared to two industrials gluten-free spaghetti. The results showed that water activity and cooking weight of the main trials were similar to the industrials pasta, but were really different for the other studied parameters. The optimal formulation was determined in order to obtain pasta with low cooking loss and optimal color and texture firmness. It utilized 12% egg white, 60% maize flour, 30% sorghum flour, 10% amaranth flour, 2.4% guar gum and 36% water. The optimal formulated pasta was evaluated by an untrained consumer panel in a sensorial analysis to show the consumer acceptance. The product presents nutritional benefits, the color was appreciated, but the texture was granular and crumbly which was not liked by the consumers.</p>
dc.description.comments <p>This article is published as Paux, L., and K. A. Rosentrater. "Development of gluten-free egg pasta based on amaranth, maize and sorghum." <em>Journal of Food Research</em> 7, no. 6 (2018): 16-36. DOI: <a href="http://dx.doi.org/10.5539/jfr.v7n6p16" target="_blank">10.5539/jfr.v7n6p16</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/abe_eng_pubs/1009/
dc.identifier.articleid 2294
dc.identifier.contextkey 14050148
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/1009
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/706
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_pubs/1009/2018_RosentraterKurt_DevelopmentGluten.pdf|||Fri Jan 14 18:13:12 UTC 2022
dc.source.uri 10.5539/jfr.v7n6p16
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Food Processing
dc.subject.keywords gluten-free pasta
dc.subject.keywords amaranth
dc.subject.keywords sorghum
dc.subject.keywords maize
dc.subject.keywords cooking loss
dc.subject.keywords texture
dc.subject.keywords color
dc.title Development of gluten-free egg pasta based on amaranth, maize and sorghum
dc.type article
dc.type.genre article
dspace.entity.type Publication
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