Pessanha Kênia Letícia Ferreira, Santos Monique Barreto, de Grandi Castro Freitas-Sá Daniela, Takeiti Cristina Yoshie, Carvalho Carlos Wanderlei Piler
Programa de Pós Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Seropédica, RJ Brazil.
Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ Brazil.
J Food Sci Technol. 2023 Jun;60(6):1738-1748. doi: 10.1007/s13197-023-05714-2. Epub 2023 Mar 18.
Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.
无麸质意大利面由生全小米（RMF）和预煮（PCMF）面粉通过热塑性挤压制成。分别用RMF（100%）和比例为50:50的RMF:PCMF制备了意大利面形状的面食。对这些配方进行了质地、煮制损失、抗氧化能力、抗高血糖活性、感官和颜色分析。RMF:PCMF混合物表现出更好的完整性，而RMF在煮制后一致性较差且更脆。RMF:PCMF意大利面的最佳煮制时间为8.5分钟，RMF意大利面为6.5分钟。关于质地参数，含有RMF:PCMF的意大利面的值高于含有RMF的意大利面，接近商业意大利面。RMF:PCMF的抗氧化能力、DPPH和FRAP（78.5% SFR和247.5 μmol Trolox/g）、总酚（127.6 μmol没食子酸当量/g（GAE/g））和抗高血糖活性（99.5%）高于仅用RMF制备的意大利面。RMF:PCMF意大利面的蛋白质、脂质和纤维含量高于商业糙米意大利面。关于仪器颜色分析，干意大利面（RMF:PCMF）的褐变指数（BI）为31.9。RMF:PCMF意大利面的总体接受指数为66%，其中质地是评估人员报告的最突出的负面参数。因此，通过热塑性挤压使用全小米预煮面粉可以作为制备具有更好功能特性的无麸质产品的一种替代方法。
