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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

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dc.contributor.author Martín-Esparza, M.E. es_ES
dc.contributor.author Raigón Jiménez, Mª Dolores es_ES
dc.contributor.author Raga-Soriano, Ana es_ES
dc.contributor.author Albors, A. es_ES
dc.date.accessioned 2019-02-09T21:03:48Z
dc.date.available 2019-02-09T21:03:48Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1226-7708 es_ES
dc.identifier.uri http://hdl.handle.net/10251/116596
dc.description.abstract [EN] The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour. es_ES
dc.description.sponsorship This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food Science and Biotechnology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Tiger nut pasta es_ES
dc.subject Dietary fibre es_ES
dc.subject Xanthan gum es_ES
dc.subject Texture es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification EDAFOLOGIA Y QUIMICA AGRICOLA es_ES
dc.title High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s10068-018-0341-1 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2016%2F056/ es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-08-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química 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.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Science and Biotechnology. 27(4):1075-1084. https://doi.org/10.1007/s10068-018-0341-1 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1007/s10068-018-0341-1 es_ES
dc.description.upvformatpinicio 1075 es_ES
dc.description.upvformatpfin 1084 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 27 es_ES
dc.description.issue 4 es_ES
dc.identifier.pmid 30263837
dc.identifier.pmcid PMC6085263
dc.relation.pasarela S\368006 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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