Nutrition & Santé
Volume 10, Numéro 2, Pages 89-95
2021-12-31
Gluten-free Pasta Enriched With Whey For Celiac Patients
Authors : Bouziane Meryem . Bouasla Abdallah . Bouneb Nahla . Guamraoui Rima . Benatallah Leila .
Abstract
Introduction. Manufacturers and celiac patients have long complained about gluten-free (GF) pasta for its poor cooking properties and reduced nutritional value. Therefore, it is imperative to develop GF foods that are acceptable to the consumer. Objective. To evaluate the effect of different levels of sweet whey (SW) and acid whey (AW) on cooking and sensory quality of rice-corn GF pasta. Material and methods. The physicochemical characteristics (pH, acidity, dry extract, proteins, fat, ash and lactose contents) of whey samples were determined. For pasta-making, whey was added at different levels (25, 50, 75 and 100%) in remplacement of water. GF pasta prepared without whey addition and commercial durum wheat pasta (CWP) were considered as controls. Cooking quality (optimum cooking time (OCT), water absorption capacity (WAC) and cooking loss (CL)) as well as sensorial quality were assessed. Results. GF pasta prepared with high levels of whey had significantly higher OCT and lower WAC than control GF pasta. Control wheat pasta exhibited the highest values (p<0.05) of these parameters. The incorporation of 25 and 50 % of AW resulted in a significant decrease in CL. Moreover, sensory quality was improved by the addition of 50% of AW. Conclusion. An improvement of cooking and sensory quality of GF pasta was achieved by the addition of 25 and 50% AW.
Keywords
rice ; corn ; acid whey ; sweet whey ; gluten-free pasta
Les articles similaires
Kouidri Amel
.
Meribai Amel
.
Flici Samir
.
pages 40-46.
Bouasla Abdallah
.
Aoura Sara
.
pages 41-48.
Bentadjine Imene
.
Younes Bouacida Rédha
.
pages 270-282.
Rebzani Ferayale
.
Doumandji Amel
.
Ferrouga Saida
.
Alili Dahman
.
pages 2250-2263.
Bechkri Sakina
.
Bouali Moufida
.
Nettour Cherifa
.
pages 35-41.
