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Effect of Micronization of Maize on Quality Characteristics of Pasta.

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Relation http://ir.cftri.com/13433/
https://doi.org/10.1094/CCHEM-02-17-0031-R
 
Title Effect of Micronization of Maize on Quality Characteristics of Pasta.
 
Creator Deepa, C.
Swati, Sarabhai
Prabhasankar, P.
Umesh Hebbar, H.
 
Subject 02 Maize
26 Bakery products
04 Irradiation
 
Description 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 (
 
Publisher American Association of Cereal Chemists
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13433/1/Cereal%20Chem.%2094%285%29840%E2%80%93846.pdf
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