publication . Article . 2018

Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

Ahlem Dib; Agnieszka Wójtowicz; Leila Benatallah; Abdallah Bouasla; Mohammed Nasreddine Zidoune;
Open Access English
  • Published: 01 Jan 2018 Journal: BIO Web of Conferences (issn: 2117-4458, Copyright policy)
  • Publisher: EDP Sciences
Abstract
<jats:p>Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure) were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in differe...
Subjects
free text keywords: Science, Q, Biology (General), QH301-705.5, Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991, Botany, QK1-989, Gluten-free pasta, Food science, Absorption of water, Hydrothermal circulation, Corn flour, Corn field, Desirability function, Central composite design, Fiber
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publication . Article . 2018

Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

Ahlem Dib; Agnieszka Wójtowicz; Leila Benatallah; Abdallah Bouasla; Mohammed Nasreddine Zidoune;