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

Silvana Beatriz Sabbatini; Hugo Diego Sánchez; María Adela de la Torre; Carlos Alberto Osella

doi:doi:10.11648/j.ijnfs.20150402.17

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

Silvana Beatriz Sabbatini, Hugo Diego Sánchez, María Adela de la Torre, Carlos Alberto Osella

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)

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), 2024. Published by Science Publishing Group

Keywords

Noodles, Rich Protein Ingredients, Premix For Celiac

References

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[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.

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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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TY  - JOUR
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
Y1  - 2015/03/04
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.17
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

Silvana Beatriz Sabbatini

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

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, Santa Fe, Argentina
María Adela de la Torre

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

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

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Plain Text BibTeX RIS

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

Copy | Download

@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}
}

Copy | Download

TY  - JOUR
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
Y1  - 2015/03/04
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.17
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  -

Copy | Download