مقاله انگلیسی رایگان در مورد غنی سازی گلوتن آزاد ماکارونی و برنج با سویا و آرد – اسپرینگر ۲۰۱۸

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مشخصات مقاله
انتشار مقاله سال ۲۰۱۸
تعداد صفحات مقاله انگلیسی ۸ صفحه
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منتشر شده در نشریه اسپرینگر
نوع مقاله ISI
عنوان انگلیسی مقاله Enriching gluten-free rice pasta with soybean and sweet potato flours
ترجمه عنوان مقاله غنی سازی گلوتن آزاد ماکارونی و برنج با سویا و آرد شیرین سیب زمینی
فرمت مقاله انگلیسی  PDF
رشته های مرتبط صنایع غذایی
گرایش های مرتبط علوم مواد غذایی، زیست فناوری مواد غذایی و فناوری مواد غذایی
مجله مجله علوم و تکنولوژی غذایی – Journal of Food Science and Technology
دانشگاه Environmental and Nutritional Sciences – University of Milan – Italy
کلمات کلیدی ماکارونی بدون گلوتن، سویا، سیب زمینی شیرین، ماکارونی برنج غنی شده
کلمات کلیدی انگلیسی Gluten free pasta, Soybean, Sweet potato, Enriched rice pasta
کد محصول E7552
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Introduction

Gluten-free (GF) pasta has gained worldwide consumption, especially by people with various forms of gluten intolerance or suffering from celiac disease. The latter represent around 1% of the population in Europe and in the USA (Catassi et al. 2015). The demand for GF food has recently increased also in Africa, although the prevalence of celiac disease in Africa remains unknown (Catassi et al. 2015). Rice flour has been widely used as a raw material in the preparation of GF products, because of its bland taste, white color, high digestibility, and hypoallergenic properties (Fabian and Ju 2011). Compared to wheat, rice flour has low protein content and a relatively poor ability to develop a cohesive network, which impairs its technological performance (Marti and Pagani 2013). Several studies have recently emphasized the need for improving the nutritional quality of cereal-based GF products, highlighting the low content in essential micronutrients of these products when compared with their wheat-based counterparts (Pellegrini and Agostoni 2015). This has prompted a search for additional and/or alternative raw materials—including minor cereals, psudocereals, and pulses—with high nutritional profile, that have been formulated into GF staple foods such as bread (Caldero´n de la Barca et al. 2010; Marti et al. 2017) and pasta (CabreraCha´vez et al. 2012; Marengo et al. 2015). In this frame, the addition of egg albumen represents an effective strategy to improve GF pasta products (Marti et al. 2014; Phongthai et al. 2017). Addition of egg albumen provides a simple and effective way for forming within GF products a protein network capable of minimizing solid losses upon cooking and to improve some rheological traits (such as firmness) in the cooked pasta (Marti and Pagani 2013; Marti et al. 2014). Soybean is an excellent source of proteins that may provide a number of desirable functional and technological beneficial effects, along with a balanced amino acid intake (Meinlschmidt et al. 2016). Orange-fleshed sweet potato is also an interesting ingredient for GF foods. Sweet potato is widely used to prevent vitamin A deficiency in Africa, due to its high content in b-carotene (Gurmu et al. 2014; Christides et al. 2015), and provides satisfactory sensory attributes and appropriate physical properties (Mahmoud and El Anany 2014). Additionally, sweet potato shows a relatively low amount of phytates and a high content of ascorbic acid, that positively affect micronutrient bioavailability (La Frano et al. 2014). However, preparation of rice-based GF pasta incorporating materials other than cereals may present difficulties, and much attention should be paid to the use of proper ingredients and of proper procedures in the pasta-making process (CabreraCha´vez et al. 2012; Barbiroli et al. 2013; Phongthai et al. 2017).

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