富含脉冲分离蛋白的无麸质面食配方优化

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-03-15 DOI:10.1080/15428052.2021.1888836

V. Shukla, A. Carlos-Martínez, Y. Li, G. Davidov-Pardo

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引用次数: 4

摘要

面食的许多特性来自于面筋;然而，许多人对其消费产生了不良反应。本研究的目的是优化一种富含蛋白质的无麸质面食的配方。以豌豆分离蛋白(PPI)和蚕豆分离蛋白(FPI)为蛋白源，采用混合试验设计(MDOE)对面食配方进行优化。测试了配方的挤压可行性、最佳蒸煮时间、蒸煮损失、膨胀指数、颜色和硬度。MDOE分析结果显示，最佳蛋白比为30:70和43:57。并将优化后的配方与粗粉面食进行了性能比较。对优化配方、粗面粉和全麦面食进行了享乐感官评价:麸质面食表现出更高的喜欢得分。本研究表明，利用PPI、FPI和MDOE制备富含蛋白质的无麸质面食是可行的，但需要进一步优化以完全模拟常规的无麸质面食。

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Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates

ABSTRACT Much of pasta’s properties come from gluten; however, many have an adverse reaction to its consumption. The objective of this work was to optimize the formulation of a protein enriched gluten-free pasta. A mixture design of experiments (MDOE), using isolated protein from pea (PPI) and fava (FPI) as the protein sources, was used to optimize the pasta formulation. Formulations were tested for extrusion feasibility, optimal cooking time, cooking loss, swelling index, color, and hardness. Two optimized protein ratios, 30:70 and 43:57 PPI:FPI, resulted from the MDOE analysis. The optimized formulations were compared to semolina pasta for the same properties. Hedonic sensory evaluation of the optimized formulations, semolina, and whole wheat pastas was conducted: glutenous pastas showed higher liking scores. This study shows that by using PPI, FPI and MDOE it is feasible to formulate protein enriched gluten-free pasta, while further optimization is needed to fully mimic their regular glutenous counterparts.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations