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Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

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Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

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dc.contributor.author Martín-Esparza, M.E. es_ES
dc.contributor.author Raga-Soriano, Ana es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.contributor.author Albors, A. es_ES
dc.date.accessioned 2019-01-20T21:03:42Z
dc.date.available 2019-01-20T21:03:42Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1082-0132 es_ES
dc.identifier.uri http://hdl.handle.net/10251/115873
dc.description.abstract [EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 mu m) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness. es_ES
dc.description.sponsorship The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia, Generalitat Valenciana (Spain) for financial support throughout the project AICO/2016/056.
dc.language Inglés es_ES
dc.publisher SAGE Publications es_ES
dc.relation GV/AICO/2016/056 es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Cereal processing es_ES
dc.subject Dietary fibre es_ES
dc.subject Hydrocolloids es_ES
dc.subject Food quality es_ES
dc.subject Food texture es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013217750683 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-06-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Martín-Esparza, M.; Raga-Soriano, A.; González Martínez, MC.; Albors, A. (2018). Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features. Food Science and Technology International. 24(4):309-320. doi:10.1177/1082013217750683 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1177/1082013217750683 es_ES
dc.description.upvformatpinicio 309 es_ES
dc.description.upvformatpfin 320 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24 es_ES
dc.description.issue 4 es_ES
dc.identifier.pmid 29307227
dc.relation.pasarela S\362632 es_ES
dc.contributor.funder Generalitat Valenciana es_ES


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