کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891944 | 1628510 | 2018 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of quality attributes of refined and whole wheat extruded pasta
ترجمه فارسی عنوان
مقایسه صفات کیفی پاستا اکسید شده تصفیه شده و کل
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کلمات کلیدی
آرد سفید، آرد کل دانه، پارامترهای پخت و پز، اندازه ذرات آرد،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and Baguette Premium 11. Grains were milled into white flour, whole-grain flour A (obtained by a cyclonic mill) and whole-grain flour B (obtained by a blade mill) to make white flour (FP), whole-grain A (WFAP) and whole-grain B (WFBP) extruded pasta. Particle size distribution and flour composition were determined in all flour samples, as were pasta cooking and nutritional properties. All types of flour showed different particle size distribution depending on composition and milling method. Both whole-grain flour pasta showed shorter optimal cooking time than FP samples due to disruptions in the gluten matrix by bran-germ particles. Cooked WFAP and WFBP samples were harder than FP samples. The highest antioxidant properties were obtained for whole-grain pasta although flour particle size did not influence protein and antioxidant contents. Even though whole-grain pasta did not show the same technological quality as that in FP, they offered a better nutritional profile due to higher protein and antioxidant levels and other healthy compounds, like fiber, found in the whole grain.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 329-335
Journal: LWT - Volume 89, March 2018, Pages 329-335
نویسندگان
MarÃa Belén Vignola, Mariela Cecilia Bustos, Gabriela Teresa Pérez,