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Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
| Content Provider | MDPI |
|---|---|
| Author | Cappa, Carola Laureati, Monica Casiraghi, Maria Erba, Daniela Vezzani, Maurizio Lucisano, Mara Alamprese, Cristina |
| Copyright Year | 2021 |
| Description | This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products. |
| Starting Page | 91 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods10010091 |
| Journal | Foods |
| Issue Number | 1 |
| Volume Number | 10 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-01-05 |
| Access Restriction | Open |
| Subject Keyword | Foods Agriculture and Animal Production Dumpling Gnocchi Gluten Free Pasta Fiber Content Starch Digestibility Cooking Behavior Color Texture Liking Predictors Consumer Acceptability |
| Content Type | Text |
| Resource Type | Article |
