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Ciênc. Tecnol. Aliment. (2)

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	ALBUJA-VACA,David (2)
	NAVARRETE,Danny (2)
	VERNAZA,Maria Gabriela (2)
	YÉPEZ,Christian (2)

Palavra-chave

	Celiac disease (2)
	Gluten-free pasta (2)
	Lupinus Mutabilis (2)
	Mixture-process design (2)

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Info:eu-repo/semantics/article (2)

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	2020 (1)
	2019 (1)

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Brazil (2)

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Inglês (2)

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Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

Ciênc. Tecnol. Aliment.

ALBUJA-VACA,David; YÉPEZ,Christian; VERNAZA,Maria Gabriela; NAVARRETE,Danny.

Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice...

Tipo: Info:eu-repo/semantics/article

Palavras-chave: Celiac disease; Gluten-free pasta; Lupinus Mutabilis; Mixture-process design.

Ano: 2020

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200408