Bongianino Nicolás Francisco, Steffolani María Eugenia, Morales Claudio David, Biasutti Carlos Alberto, León Alberto Edel
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina.
Mejoramiento Genético Vegetal, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina.
Foods. 2023 Jul 21;12(14):2780. doi: 10.3390/foods12142780.
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = -0.77 to sodium carbonate retention capacity ( = 8.5 × 10) and water retention capacity ( = 6.6 × 10). Evaluators' preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators' choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
开发优质无麸质产品在结构、质地和保质期方面面临重大技术挑战。然而，目前尚无足够信息来确定能获得具有良好可接受性和工艺品质的无麸质玉米意大利面的基因型。这项工作的目的是评估由不同玉米品种制成的无麸质意大利面的工艺和感官品质。使用了硬粒开放授粉品种、硬粒自交系和三个马齿型商业杂交种。测定了谷物和面粉的物理特性及化学成分。通过挤压制作无麸质意大利面，并研究其品质特性。进行了感官评价试验。硬粒品种的膨胀指数（均为1.77）和吸水率（分别为124.30%和134.58%）最低。意大利面膨胀指数与碳酸钠保留能力（=8.5×10）和保水能力（=6.6×10）呈负相关，相关系数r=-0.77。评价者的偏好结果显示，对于硬粒开放授粉品种C6006，在偏好最高等级（4）的选择频率更高。因此，评价者的选择表明样品偏好与硬度之间存在正相关。意大利面的偏好和工艺品质与对谷物的快速检测（如容重和漂浮指数）有直接关系。
