Assessment of the physicochemical profile of gluten-free flour and pasta products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925866" target="_blank" >RIV/62156489:43210/24:43925866 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.5219/1987" target="_blank" >https://doi.org/10.5219/1987</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1987" target="_blank" >10.5219/1987</a>
Alternative languages
Result language
angličtina
Original language name
Assessment of the physicochemical profile of gluten-free flour and pasta products
Original language description
The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1338-0230
e-ISSN
1337-0960
Volume of the periodical
18
Issue of the periodical within the volume
26 June
Country of publishing house
SK - SLOVAKIA
Number of pages
14
Pages from-to
605-618
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85204990426