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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

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dc.contributor.author Albors, A. es_ES
dc.contributor.author Raigón Jiménez, Mª Dolores es_ES
dc.contributor.author García-Martínez, María Dolores es_ES
dc.contributor.author Martín-Esparza, M.E. es_ES
dc.date.accessioned 2018-02-06T08:35:09Z
dc.date.available 2018-02-06T08:35:09Z
dc.date.issued 2016 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/97062
dc.description.abstract [EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat fresh egg tagliatelle. Durum wheat semolina was replaced by 10, 20 and 30% (w/w) of TNF and the resultant tiger nut tagliatelles were compared to traditional pasta (100% durum semolina). The maximum substitution level was chosen in order to obtain tagliatelle with fair techno-functional properties and acceptable sensory quality. In addition, the 30% substitution level assures a product with more than 3% of fiber content. The cooking properties, texture, colour attributes, sensory profile and water uptake kinetics of tagliatelle were evaluated. The proximate chemical composition and particle size distribution of raw materials was assessed as well. The higher cooking loss, water absorption ratios and swelling indexes associated with higher substitution levels of TNF resulted in a darker and stickier product, with a lower firmness, hardness and cohesive structure. The overall acceptability of tiger nut pasta depends more on visual and textural characteristics than on taste. No significant changes on the initial water absorption rate during cooking were observed between the control and tiger nut pasta. (C) 2016 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia (Spain) for financial support throughout the project AICO/2016/056. Also, authors express sincere thanks to Harinas Villamayor S.A., Tigernuts Traders, S.L. and Avicola Llombai S.A. for providing raw materials for conducting this study.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation GENERALITAT VALENCIANA/AICO/2016/056 es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Fresh pasta es_ES
dc.subject Tiger nut es_ES
dc.subject Texture es_ES
dc.subject Colour es_ES
dc.subject Sensory attributes es_ES
dc.subject Cooking properties es_ES
dc.subject.classification EDAFOLOGIA Y QUIMICA AGRICOLA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.title Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2016.07.047 es_ES
dc.rights.accessRights Abierto 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 Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.description.bibliographicCitation Albors, A.; Raigón Jiménez, MD.; García-Martínez, MD.; Martín-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT - Food Science and Technology. 74:183-190. doi:10.1016/j.lwt.2016.07.047 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.lwt.2016.07.047 es_ES
dc.description.upvformatpinicio 183 es_ES
dc.description.upvformatpfin 190 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 74 es_ES
dc.relation.pasarela S\319130 es_ES
dc.contributor.funder Generalitat Valenciana es_ES


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