کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881262 | 1624880 | 2018 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
The dry einkorn pasta differed from durum wheat pasta for most of the traits, including dimensions, carotenoids content, colour and image analysis parameters. During cooking the pasta from einkorn flours was significantly less firm but had lower cooking losses, probably for a better structure of the gluten matrix. Compression-extrusion tests evidenced, at equal cooking times, significant differences between pasta samples. Among einkorns, ID331 and SAL98-32 showed firmness values similar to durum wheat pasta. Pasta manufacturing led to a significant decrease in lutein and a limited increase in heat damage, but cooking did not induce any further changes. Overall, einkorn pasta had similar technological characteristics but better nutritional value than the control durum wheat pasta.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 82, July 2018, Pages 57-64
Journal: Journal of Cereal Science - Volume 82, July 2018, Pages 57-64
نویسندگان
Andrea Brandolini, Mara Lucisano, Manuela Mariotti, Alyssa Hidalgo,