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Effect of Micronization of Maize on Quality Characteristics of Pasta.

Deepa, C. and Swati, Sarabhai and Prabhasankar, P. and Umesh Hebbar, H. (2017) Effect of Micronization of Maize on Quality Characteristics of Pasta. Cereal Chemistry, 94 (5). pp. 840-846. ISSN 0009-0352

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Abstract

Currently, production of pasta that is either gluten-free or having lower content of gluten, using low-cost nonwheat cereals and legumes, is becoming increasingly popular worldwide. This is mainly done to increase the nutritional value and reduce the allergenicity of the product. The quality attributes of pasta prepared from micronized maize flour with additives such as guar gum (MPG) and a combination of guar and xanthan gum (MPGX) were compared with pasta prepared from unmicronized flour with guar gum (UMPG). The optimum cooking time for pasta in all three cases (UMPG, MPG, and MPGX) was 3 min. The cooked weight of pasta MPG and MPGX was less compared with UMPG, indicating limited water penetration during cooking. The solid loss of pasta ranged between 8 and 9.5% and was within acceptable levels (<12%). Micronization increased the firmness in MPG (3.7 N) and MPGX (4.5 N) compared with UMPG pasta (2.7 N). MPGX pasta exhibited improved texture, color, and overall acceptability compared with UMPG, and these quality attributes were also comparable to commercial wheat pasta. The study indicated that micronized maize flour with gums can be used in the preparation of maize pasta with good quality attributes.

Item Type: Article
Uncontrolled Keywords: Micronization, thermal treatment, grains, pasta, maize flour, gums
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2018 06:43
Last Modified: 20 Feb 2018 06:43
URI: http://ir.cftri.com/id/eprint/13433

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