原创力文档effect of the inulin addition on the properties of gluten free pasta菊粉的效果除了无谷蛋白性质的意大利面.pdfVIP
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effect of the inulin addition on the properties of gluten free pasta菊粉的效果除了无谷蛋白性质的意大利面
Food and Nutrition Sciences, 2012, 3, 22-27
/10.4236/fns.2012.31005 Published Online January 2012 (http://www.SciRP.org/journal/fns)
Effect of the Inulin Addition on the Properties of Gluten
Free Pasta
1 1 1 2
Marcella Mastromatteo , Mariapia Iannetti , Valentina Civica , Grazia Sepielli ,
Matteo Alessandro Del Nobile1,2
1Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità,
University of Foggia, Foggia, Italy; 2Department of Food Science, University of Foggia, Foggia, Italy.
Email: ma.delnobile@unifg.it
th st th
Received April 29 , 2011; revised September 1 , 2011; accepted September 8 , 2011
ABSTRACT
In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based
on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount
of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear
viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam-
ples had a positive score of overall quality; in particular, the sample with 5% of inulin showed the highest score because
of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with
the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin
amount influencing negatively the overall quality of the spaghetti samples.
Keywords: Gluten Free Pasta; Rheological Characteristics; Sensorial Properties
1. Introduction
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