Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tayse F. F. da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André Lemos, Isabel C. F. R. Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno
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Abstract

To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.

使用热水浸泡过的茶夫、大米和荞麦粉开发无麸质新鲜面食并确定其特性:一种混合物设计方法
摘要为了满足人们对无麸质(GF)产品的需求,本研究使用富含矿物质的热水泡发的茶夫、大米和荞麦面粉开发了手工新鲜面食。混合设计方法优化了面粉比例,以平衡质地、烹饪时间、吸水性、烹饪损失以及总酚类化合物(TPC)和抗氧化活性等功能特性。最终确定了两种有前景的配方:36.3 克荞麦、9.35 克大米和 9.35 克茶夫;以及 27.5 克茶夫和 27.5 克荞麦。对这些配方(含 TW 和不含 TW)进行了化学、技术、微生物和功能特性评估。面食的技术特性令人满意,常量营养素含量与标准面食相当,并富含具有抗氧化活性的酚类化合物。样品中主要含有钙、锌、铁、钾和锰,但 TW 的加入对这些元素的含量并无明显影响。所有配方在 4 °C 下至少 3 天内都具有微生物稳定性。
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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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