117361 20230519145534.0 doi 10.3390/foods10123049 sideral 127005 ART-2021-127005 eng Aínsa A. (orcid)0000-0001-6892-4160 Gluten-free pasta enriched with fish by-product for special dietary uses: Technological quality and sensory properties 2021 Access copy available to the general public Unrestricted Gluten-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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.561 2021 FOOD SCIENCE & TECHNOLOGY 35 / 144 = 0.243 2021 Q1 T1 0.726 2021 Food Science 2021 Q1 Plant Science 2021 Q1 Microbiology 2021 Q1 Health Professions (miscellaneous) 2021 Q1 4.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Vega A. Honrado A. Marquina P. Universidad de Zaragoza (orcid)0000-0002-1905-5883 Roncales P. Universidad de Zaragoza (orcid)0000-0003-2205-6913 Beltrán Gracia J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Calanche Morales J.B. Universidad de Zaragoza (orcid)0000-0001-9660-8579 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 10, 12 (2021), 3049 [14 pp] Foods Foods 2304-8158 1266270 http://zaguan.unizar.es/record/117361/files/texto_completo.pdf Versión publicada 2899034 http://zaguan.unizar.es/record/117361/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:117361 articulos driver 2023-05-18-15:34:15 ARTICLE