000117361 001__ 117361
000117361 005__ 20230519145534.0
000117361 0247_ $$2doi$$a10.3390/foods10123049
000117361 0248_ $$2sideral$$a127005
000117361 037__ $$aART-2021-127005
000117361 041__ $$aeng
000117361 100__ $$0(orcid)0000-0001-6892-4160$$aAínsa A.
000117361 245__ $$aGluten-free pasta enriched with fish by-product for special dietary uses: Technological quality and sensory properties
000117361 260__ $$c2021
000117361 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117361 5203_ $$aGluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of O-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (˜3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ¿E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
000117361 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117361 590__ $$a5.561$$b2021
000117361 592__ $$a0.726$$b2021
000117361 594__ $$a4.1$$b2021
000117361 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000117361 593__ $$aFood Science$$c2021$$dQ1
000117361 593__ $$aPlant Science$$c2021$$dQ1
000117361 593__ $$aMicrobiology$$c2021$$dQ1
000117361 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000117361 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117361 700__ $$aVega A.
000117361 700__ $$aHonrado A.
000117361 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina P.$$uUniversidad de Zaragoza
000117361 700__ $$0(orcid)0000-0003-2205-6913$$aRoncales P.$$uUniversidad de Zaragoza
000117361 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán Gracia J.A.$$uUniversidad de Zaragoza
000117361 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche Morales J.B.$$uUniversidad de Zaragoza
000117361 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000117361 773__ $$g10, 12 (2021), 3049 [14 pp]$$pFoods$$tFoods$$x2304-8158
000117361 8564_ $$s1266270$$uhttps://zaguan.unizar.es/record/117361/files/texto_completo.pdf$$yVersión publicada
000117361 8564_ $$s2899034$$uhttps://zaguan.unizar.es/record/117361/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117361 909CO $$ooai:zaguan.unizar.es:117361$$particulos$$pdriver
000117361 951__ $$a2023-05-18-15:34:15
000117361 980__ $$aARTICLE