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Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles

Received: 13 February 2015     Accepted: 21 February 2015     Published: 4 March 2015
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Abstract

The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients. The following aspects were analyzed: moisture of not cooked noodles, water absorption of cooked noodles, loss of solids by cooking, and some sensorial characteristics as taste, colour and texture. According to the obtained results we have selected low fat soy flour as the flour that provides the best technological response having a minor loss of solids by cooking and a more favourable sensory evaluation.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI 10.11648/j.ijnfs.20150402.17
Page(s) 169-172
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Noodles, Rich Protein Ingredients, Premix For Celiac

References
[1] Orbea, M.M. and Apro, N.J. (2004). Desarrollo de alimentos de alto valor nutricional y bajo costo en base a soja. INTI – Cereales y Oleaginosas. 5º Jornadas de Desarrollo e Innovación. http://www4.inti.gov.ar/GD/5jornadas/doc/56.doc
[2] Granito, M., Torres, A. and Guerra, M. (2003). Desarrollo y evaluación de una pasta a base de trigo, maíz, yuca y frijol. Interciencia. 28:372-379.
[3] Boswell, S., Mc.Donough, C.M. and Rooney, L.W. (2009). Gelatin as a functional ingredient in gluten-free bread. AACC International Annual Meeting. Maryland, USA.
[4] Limroongreungrat, K. and Huang, Y.W. (2007). Pasta products made from sweetpotato fortified with soy protein. LWT-Food Science and Technology. 40:200-206.
[5] Genta, M.L. and Álvarez, N. (2006). El Complejo Soja. Facultad de Ciencias Exactas y Tecnología-Universidad Nacional de Tucumán. http://www.herrera.unt.edu.ar/revistacet/anteriores/.../N28Ext.01.pdf
[6] Sienkiewicz, T. and Riedel, C.L. (1990). Utilization of Whey. Chap 4, p.215 of Whey and Whey Utilization. Verlag Th. Mann. Gelsenkirchen-Buer. 2º ed. Germany.
[7] Jacobson, K.A. (1997). Whey protein concentrates as functional ingredients in baked goods. Cereal Foods World. 42:138-141
[8] Visentín, A.N., Drago, S.R., Osella, C.A., de la Torre, M.A., Sánchez, H.D. and González, R.J. (2009). Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de los minerales. Archivos Latinoamericanos de Nutrición. 59:325-331.
[9] Schaller, A. (2008). Sueros de lechería. Cadenas Alimentarias. Dirección de Industrias Alimentarias y Agroindustrias. Ministerio de la Producción. Presidencia de la Nación. http://www.alimentosargentinos.gov.ar/0-3/r_44/cadenas/ Lacteos.html
[10] Sabbatini, S., de la Torre, M., Sánchez, H., Osella, C. (2014). Design of a premix for making gluten free noodles. International Journal of Nutrition and Food Sciences. 3:488-492.
[11] Montgomery, D. C. (1991). Métodos y Diseños de Superficie de Respuesta. Pág. 467-485, en: Diseño y Análisis de Experimentos. Grupo Editorial Iberoamericana. México.
[12] Sánchez, H. D. , Osella, C.A., de la Torre , M.A., Mancuello, J.C., Fabre, H.C. Barrio, M.C. and Renner. E. (1990). Whey protein concentrate in baking. Effect on rheological properties. In: Protein fortification of cereal food products with whey protein concentrates. Ed. Renner. Giessen, Germany.
[13] Pérez, S.R., Osella, C.A., de la Torre, M.A. and Sánchez, H.D. (2008). Efecto del mejoramiento proteico sobre los parámetros de calidad nutricional y sensorial de galletitas dulces (cookies). Archivos Latinoamericanos de Nutrición. 58:403-410.
[14] Sánchez, H.D., Osella, C.A. and de la Torre, M.A. (1998). Mejoramiento de la calidad nutricional de pan tipo francés. Archivos Latinoamericanos de Nutrición. 48:349-353.
[15] Giménez, J.M. (2008). Leche y productos lácteos. http://www.monografias.com/trabajos64/leche-productos-lacteos/leche-productos-lacteos.shtlm
[16] Ryan K.J. and Brewer M.J. (2007). In situ examination of starch granule soy protein and wheat protein interactions. Food Chemistry. 104:316-629.
[17] Granito, M. and Ascanio, V. (2009). Desarrollo transferencia tecnológica de pastas funcionales extendidas con leguminosas. Archivos Latinoamericanos de Nutrición. 59:71-77.
Cite This Article
  • APA Style

    Silvana Beatriz Sabbatini, Hugo Diego Sánchez, María Adela de la Torre, Carlos Alberto Osella. (2015). Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles. International Journal of Nutrition and Food Sciences, 4(2), 169-172. https://doi.org/10.11648/j.ijnfs.20150402.17

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    ACS Style

    Silvana Beatriz Sabbatini; Hugo Diego Sánchez; María Adela de la Torre; Carlos Alberto Osella. Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles. Int. J. Nutr. Food Sci. 2015, 4(2), 169-172. doi: 10.11648/j.ijnfs.20150402.17

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    AMA Style

    Silvana Beatriz Sabbatini, Hugo Diego Sánchez, María Adela de la Torre, Carlos Alberto Osella. Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles. Int J Nutr Food Sci. 2015;4(2):169-172. doi: 10.11648/j.ijnfs.20150402.17

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  • @article{10.11648/j.ijnfs.20150402.17,
      author = {Silvana Beatriz Sabbatini and Hugo Diego Sánchez and María Adela de la Torre and Carlos Alberto Osella},
      title = {Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2},
      pages = {169-172},
      doi = {10.11648/j.ijnfs.20150402.17},
      url = {https://doi.org/10.11648/j.ijnfs.20150402.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.17},
      abstract = {The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients. The following aspects were analyzed: moisture of not cooked noodles, water absorption of cooked noodles, loss of solids by cooking, and some sensorial characteristics as taste, colour and texture. According to the obtained results we have selected low fat soy flour as the flour that provides the best technological response having a minor loss of solids by cooking and a more favourable sensory evaluation.},
     year = {2015}
    }
    

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    T1  - Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles
    AU  - Silvana Beatriz Sabbatini
    AU  - Hugo Diego Sánchez
    AU  - María Adela de la Torre
    AU  - Carlos Alberto Osella
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    DO  - 10.11648/j.ijnfs.20150402.17
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 169
    EP  - 172
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150402.17
    AB  - The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients. The following aspects were analyzed: moisture of not cooked noodles, water absorption of cooked noodles, loss of solids by cooking, and some sensorial characteristics as taste, colour and texture. According to the obtained results we have selected low fat soy flour as the flour that provides the best technological response having a minor loss of solids by cooking and a more favourable sensory evaluation.
    VL  - 4
    IS  - 2
    ER  - 

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Author Information
  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

  • Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina

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