The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour

文献类型： 外文期刊

第一作者： Xing, Bao

作者： Xing, Bao;Zhang, Zhuo;Zhu, Manli;Teng, Cong;Ren, Guixing;Qin, Peiyou;Xing, Bao;Zhang, Zhuo;Zhu, Manli;Zhang, Lizhen;Zou, Liang;Ren, Guixing;Liu, Rui;Yang, Xiushi;Ren, Guixing;Qin, Peiyou

作者机构：

关键词： Pasta; Quinoa; Germination; Gluten; In vitro starch digestibility; Quality

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2023 年 399 卷

页码：

收录情况： SCI

摘要： The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated. The free sulfhydryl contents in wheat/quinoa dough (1.41-3.16 mu mol/ g) were higher than the wheat dough content (0.764 mu mol/g). The gluten network was gradually disrupted as additions of quinoa increased, resulting in improved starch digestibility. Further, germinated quinoa showed greater disruption and starch digestibility effects than native quinoa. Although the cooking quality of pasta decreased with additions of quinoa, cooking losses were below 7 %, which is acceptable. Adding excess germinated quinoa (30 %) had negative impacts on the textural properties. The sensory quality of pasta with 10-20 % native or germinated quinoa (24 h) flour (QF24) was acceptable. These findings suggested that a recipe of 20 % QF24 in wheat flour is recommended to develop wheat/germinated quinoa pasta with improved digestibility and acceptable changes in qualities.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序