Effect of xanthan gum on processing and cooking quality of nontraditional pasta
The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingre...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Sandhu, Gurleen K [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © 2015 Institute of Food Science and Technology |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: International journal of food science & technology - Oxford : Blackwell, 1987, 50(2015), 8, Seite 1922-1932 |
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| Übergeordnetes Werk: |
volume:50 ; year:2015 ; number:8 ; pages:1922-1932 |
| Links: |
|---|
| DOI / URN: |
10.1111/ijfs.12813 |
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| Katalog-ID: |
OLC1965113583 |
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| 520 | |a The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG . For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU ; and end width from 2 to 3 BU depending on the vendor of XG . Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s −1 ) and had the greatest extrusion rate (range 3.38–3.65 g s −1 ), both of which resulted in the lowest specific mechanical energy (range 69–79 J g −1 ) required to extrude spaghetti samples. Dough strength is increased by xanthan gum but is decreased by soya or oat flour. | ||
| 540 | |a Nutzungsrecht: © 2015 Institute of Food Science and Technology | ||
| 650 | 4 | |a oat flour | |
| 650 | 4 | |a nontraditional pasta | |
| 650 | 4 | |a xanthan gum | |
| 650 | 4 | |a rheology | |
| 650 | 4 | |a soya flour | |
| 650 | 4 | |a pasta quality | |
| 650 | 4 | |a Durum flour | |
| 650 | 4 | |a Food quality | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Food processing industry | |
| 650 | 4 | |a Pasta | |
| 700 | 1 | |a Simsek, Senay |4 oth | |
| 700 | 1 | |a Manthey, Frank A |4 oth | |
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10.1111/ijfs.12813 doi PQ20160617 (DE-627)OLC1965113583 (DE-599)GBVOLC1965113583 (PRQ)c1883-376d04341ba90efb21f890336fc9cda6acd31f207f6ef36d56bb3415fd9b3d10 (KEY)0040074220150000050000801922effectofxanthangumonprocessingandcookingqualityofn DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Sandhu, Gurleen K verfasserin aut Effect of xanthan gum on processing and cooking quality of nontraditional pasta 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG . For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU ; and end width from 2 to 3 BU depending on the vendor of XG . Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s −1 ) and had the greatest extrusion rate (range 3.38–3.65 g s −1 ), both of which resulted in the lowest specific mechanical energy (range 69–79 J g −1 ) required to extrude spaghetti samples. Dough strength is increased by xanthan gum but is decreased by soya or oat flour. Nutzungsrecht: © 2015 Institute of Food Science and Technology oat flour nontraditional pasta xanthan gum rheology soya flour pasta quality Durum flour Food quality Food science Food processing industry Pasta Simsek, Senay oth Manthey, Frank A oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 8, Seite 1922-1932 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:8 pages:1922-1932 http://dx.doi.org/10.1111/ijfs.12813 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12813/abstract http://search.proquest.com/docview/1697162006 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 8 1922-1932 |
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10.1111/ijfs.12813 doi PQ20160617 (DE-627)OLC1965113583 (DE-599)GBVOLC1965113583 (PRQ)c1883-376d04341ba90efb21f890336fc9cda6acd31f207f6ef36d56bb3415fd9b3d10 (KEY)0040074220150000050000801922effectofxanthangumonprocessingandcookingqualityofn DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Sandhu, Gurleen K verfasserin aut Effect of xanthan gum on processing and cooking quality of nontraditional pasta 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG . For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU ; and end width from 2 to 3 BU depending on the vendor of XG . Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s −1 ) and had the greatest extrusion rate (range 3.38–3.65 g s −1 ), both of which resulted in the lowest specific mechanical energy (range 69–79 J g −1 ) required to extrude spaghetti samples. Dough strength is increased by xanthan gum but is decreased by soya or oat flour. Nutzungsrecht: © 2015 Institute of Food Science and Technology oat flour nontraditional pasta xanthan gum rheology soya flour pasta quality Durum flour Food quality Food science Food processing industry Pasta Simsek, Senay oth Manthey, Frank A oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 8, Seite 1922-1932 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:8 pages:1922-1932 http://dx.doi.org/10.1111/ijfs.12813 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12813/abstract http://search.proquest.com/docview/1697162006 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 8 1922-1932 |
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effect of xanthan gum on processing and cooking quality of nontraditional pasta |
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Effect of xanthan gum on processing and cooking quality of nontraditional pasta |
| abstract |
The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG . For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU ; and end width from 2 to 3 BU depending on the vendor of XG . Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s −1 ) and had the greatest extrusion rate (range 3.38–3.65 g s −1 ), both of which resulted in the lowest specific mechanical energy (range 69–79 J g −1 ) required to extrude spaghetti samples. Dough strength is increased by xanthan gum but is decreased by soya or oat flour. |
| abstractGer |
The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG . For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU ; and end width from 2 to 3 BU depending on the vendor of XG . Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s −1 ) and had the greatest extrusion rate (range 3.38–3.65 g s −1 ), both of which resulted in the lowest specific mechanical energy (range 69–79 J g −1 ) required to extrude spaghetti samples. Dough strength is increased by xanthan gum but is decreased by soya or oat flour. |
| abstract_unstemmed |
The physicochemical properties of three different commercial sources of xanthan gum ( XG ) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG . For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU ; and end width from 2 to 3 BU depending on the vendor of XG . Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s −1 ) and had the greatest extrusion rate (range 3.38–3.65 g s −1 ), both of which resulted in the lowest specific mechanical energy (range 69–79 J g −1 ) required to extrude spaghetti samples. Dough strength is increased by xanthan gum but is decreased by soya or oat flour. |
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Effect of xanthan gum on processing and cooking quality of nontraditional pasta |
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