- Selcuk Journal of Agriculture and Food Sciences
- Vol: 20 Issue: 40
- The Effects of Some Additives and Dough Pre-Cooking Methods on Corn Pasta Quality
The Effects of Some Additives and Dough Pre-Cooking Methods on Corn Pasta Quality
Authors : Nilgün Ertaş
Pages : 102-106
View : 11 | Download : 13
Publication Date : 2006-12-25
Article Type : Research Article
Abstract :The aim of this research was to produce a kind of gluten free corn pasta for the diets of celiac. In dough formulations, the "Sodıum Strearyl Lactylate (SSL)+Diacetyltartaric Acid Esters of Mono- and Diglycerides (DATEM)” and vital gluten were used as additives to enhance the texture of the pasta. Starch gelatinization techniques, regular pre-cooking in oven and micro-wave heating were used compensate binding effect of vital gluten before shaping. Moisture, ash, protein, color, volume increase, cooking loss and sensory properties of the corn pastas were evaluated as the parameters. The volumes of the pastas made by microwave pre-cooked dough were found higher than those of the regular cooking methods. The average volume increase of control, gluten control and SSL+DATEM added pasta samples were 30, 59 and 47.5 %, respectively. The highest volume in-crease values were obtained with gluten addition in both pre-cooking methods. Cooking loss was increased with microwave pre-cooking, but was decreased by gluten addition. Gluten addition increased the ash and protein contents of the samples. Pasta samples prepared with microwave pre-cooking were more reddish and yellowish in color intensity than those of regular pre-cooked samples. In sensory tests, pasta samples prepared by regular pre-cooking and with gluten or SSL+DATEM addi-tions showed high overall acceptability scores. The gluten free corn pastas with "SSL+DATEM” additions prepared with regular pre-cooked doughs before the shaping gave comparable result in appearance, acceptability and in the other specifica-tions as a result of sensory analyses.Keywords : Mısır, makarna, ön pişirme, çölyak, gluten