Improvement of Structural and Nutritional Quality of Gluten Free Pasta

Basit Öğe Kaydı
dc.contributor.authorErtas, Nilgun
dc.contributor.authorAslan, Mine
dc.contributor.authorCevik, Asuman
dc.date.accessioned2024-02-23T14:20:37Z
dc.date.available2024-02-23T14:20:37Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractIn this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in glutenfree pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.en_US
dc.description.sponsorshipNecmettin Erbakan University [BAP -181219003]en_US
dc.description.sponsorshipAuthors acknowledge the financial support of Necmettin Erbakan University, Scientific Research Projects (BAP -181219003). Author Mine ASLAN is a 100/2000 The Council of Higher Education PhD Scholar.en_US
dc.identifier.doi10.1080/15428052.2021.2020198
dc.identifier.endpage885en_US
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85122287917en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage867en_US
dc.identifier.urihttps://doi.org/10.1080/15428052.2021.2020198
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13241
dc.identifier.volume21en_US
dc.identifier.wosWOS:000739170900001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal Of Culinary Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGluten-Freeen_US
dc.subjectPastaen_US
dc.subjectAdditiveen_US
dc.subjectTextureen_US
dc.subjectCooking Qualityen_US
dc.titleImprovement of Structural and Nutritional Quality of Gluten Free Pastaen_US
dc.typeArticleen_US

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