Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour

被引：19
|
作者：
DePilli, Teresa [1 ]
Derossi, Antonio [1 ]
Severini, Carla [1 ]
机构：
[1] Univ Foggia, Dept Sci Agr Food Environm SAFE, I-71100 Foggia, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 11期
关键词：
Cooking quality; oat flour; starch gelatinisation; total organic matter; STARCH-LIPID COMPLEXES; DIETARY FIBER ADDITION; STRUCTURAL-PROPERTIES; EXTRUSION-COOKING; MODEL SYSTEM; PASTA; HYDROCOLLOIDS; COMPONENTS; GLUTEN;
D O I：
10.1111/ijfs.12224
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch-lipid complex formation and presence of -glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630min). Samples enriched with oat flour showed a good-quality cooking total organic matter (TOM values ranged from 1.4 to 2).
引用
收藏
页码：2348 / 2355
页数：8
相关论文
共 50 条
  • [1] Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour
    Padalino, Lucia
    Mastromatteo, Marcella
    Lecce, Lucia
    Spinelli, Sara
    Conto, Francesco
    Del Nobile, Matteo Alessandro
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49 (06): : 1544 - 1556
  • [2] EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI
    Majzoobi, Mahsa
    Ostovan, Raheleh
    Farahnaky, Asgar
    JOURNAL OF TEXTURE STUDIES, 2011, 42 (01) : 20 - 30
  • [3] Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality
    Nasehi, B.
    Mortazavi, S. A.
    Razavi, S. M. A.
    Mahallati, M. Nasiri
    Karim, R.
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 : 205 - 214
  • [4] Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour
    Manthey, FA
    Yalla, SR
    Dick, TJ
    Badaruddin, M
    CEREAL CHEMISTRY, 2004, 81 (02) : 232 - 236
  • [5] INFLUENCE OF OAT FLOUR ON PASTING PROPERTIES OF FLOUR BLENDS, COOKING QUALITY AND SENSORY ATTRIBUTES OF VERMICELLI
    Pahwa, Akanksha
    Khamrui, Kaushik
    Prasad, Writdhama
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2020, 44 (02) : 70 - 84
  • [6] Cooking quality and sensorial properties of noodle supplemented with oat flour
    Aydin, Emine
    Gocmen, Duygu
    FOOD SCIENCE AND BIOTECHNOLOGY, 2011, 20 (02) : 507 - 511
  • [7] Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli
    Pahwa A.
    Khamrui K.
    Prasad W.
    Pahwa, Akanksha (akankshapahwa91@gmail.com), 1600, Galati University Press (44): : 70 - 84
  • [8] Cooking quality and sensorial properties of noodle supplemented with oat flour
    Emine Aydin
    Duygu Gocmen
    Food Science and Biotechnology, 2011, 20 : 507 - 511
  • [9] Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in β-Glucans
    Padalino, Lucia
    Mastromatteo, Marcella
    Sepielli, Grazia
    Del Nobile, Matteo Alessandro
    MATERIALS, 2011, 4 (12) : 2119 - 2135
  • [10] A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process
    Singh, N
    Smith, AC
    JOURNAL OF FOOD ENGINEERING, 1997, 34 (01) : 15 - 32
12345