Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

dc.contributor.author Makdoud, Sarah
dc.contributor.author Rosentrater, Kurt
dc.contributor.author Rosentrater, Kurt
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Agricultural and Biosystems Engineering
dc.date 2018-02-18T19:17:13.000
dc.date.accessioned 2020-06-29T22:42:47Z
dc.date.available 2020-06-29T22:42:47Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2017
dc.date.issued 2017-01-01
dc.description.abstract <p>The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.</p>
dc.description.comments <p>This article is from <em>Journal of Food Research</em> 6 (2017), doi:<a href="https://doi.org/10.5539/jfr.v6n4p91" id="x-x-x-pub-id::doi">10.5539/jfr.v6n4p91</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/abe_eng_pubs/804/
dc.identifier.articleid 2087
dc.identifier.contextkey 10574473
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/804
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/1607
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_pubs/804/2017_Rosentrater_DevelopmentTesting.pdf|||Sat Jan 15 02:05:24 UTC 2022
dc.source.uri 10.5539/jfr.v6n4p91
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Food Processing
dc.subject.keywords Celiac disease
dc.subject.keywords Gluten-free
dc.subject.keywords Quinoa
dc.subject.keywords Amaranth
dc.subject.keywords Rice
dc.subject.keywords Pasta
dc.subject.keywords Extrusion
dc.title Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication ae6468d9-2286-48ad-9293-5cfa893ea5f3
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
relation.isOrgUnitOfPublication 8eb24241-0d92-4baf-ae75-08f716d30801
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