Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
Descripción del Articulo
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
Autores: | , , , |
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Formato: | artículo |
Fecha de Publicación: | 2019 |
Institución: | Universidad Nacional Agraria La Molina |
Repositorio: | UNALM-Institucional |
Lenguaje: | inglés |
OAI Identifier: | oai:repositorio.lamolina.edu.pe:20.500.12996/4358 |
Enlace del recurso: | https://hdl.handle.net/20.500.12996/4358 https://doi.org/10.1007/s00217-019-03320-1 |
Nivel de acceso: | acceso abierto |
Materia: | Chenopodium quinoa Lupinus mutabilis Proteínas vegetales Pastas alimenticias Fideos Harina de quinua Gluten https://purl.org/pe-repo/ocde/ford#2.11.01 |
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UNALM-Institucional |
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dc.title.en_US.fl_str_mv |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
title |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
spellingShingle |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx Linares-García, Laura Chenopodium quinoa Lupinus mutabilis Proteínas vegetales Pastas alimenticias Fideos Harina de quinua Gluten https://purl.org/pe-repo/ocde/ford#2.11.01 |
title_short |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
title_full |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
title_fullStr |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
title_full_unstemmed |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
title_sort |
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx |
author |
Linares-García, Laura |
author_facet |
Linares-García, Laura Rep-Carrasco-Valencia, Ritva Glorio Paulet, Patricia Schoenlechner, Regine |
author_role |
author |
author2 |
Rep-Carrasco-Valencia, Ritva Glorio Paulet, Patricia Schoenlechner, Regine |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Linares-García, Laura Rep-Carrasco-Valencia, Ritva Glorio Paulet, Patricia Schoenlechner, Regine |
dc.subject.es_PE.fl_str_mv |
Chenopodium quinoa Lupinus mutabilis Proteínas vegetales Pastas alimenticias Fideos Harina de quinua Gluten |
topic |
Chenopodium quinoa Lupinus mutabilis Proteínas vegetales Pastas alimenticias Fideos Harina de quinua Gluten https://purl.org/pe-repo/ocde/ford#2.11.01 |
dc.subject.ocde.es_PE.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.11.01 |
description |
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias |
publishDate |
2019 |
dc.date.accessioned.none.fl_str_mv |
2020-05-13T22:44:58Z |
dc.date.available.none.fl_str_mv |
2020-05-13T22:44:58Z |
dc.date.issued.fl_str_mv |
2019-06 |
dc.type.en_US.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
dc.identifier.citation.es_PE.fl_str_mv |
Linares-García, Laura; Rep-Carrasco-Valencia, Ritva; Glorio Paulet, Patricia; Schoenlechner, Regine. (2019). Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technology (2019) 245:2147–2156. https://doi.org/10.1007/s00217-019-03320-1 |
dc.identifier.issn.none.fl_str_mv |
1438-2385 |
dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12996/4358 |
dc.identifier.doi.es_PE.fl_str_mv |
https://doi.org/10.1007/s00217-019-03320-1 |
identifier_str_mv |
Linares-García, Laura; Rep-Carrasco-Valencia, Ritva; Glorio Paulet, Patricia; Schoenlechner, Regine. (2019). Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technology (2019) 245:2147–2156. https://doi.org/10.1007/s00217-019-03320-1 1438-2385 |
url |
https://hdl.handle.net/20.500.12996/4358 https://doi.org/10.1007/s00217-019-03320-1 |
dc.language.iso.en_US.fl_str_mv |
eng |
language |
eng |
dc.relation.uri.es_PE.fl_str_mv |
https://link.springer.com/article/10.1007/s00217-019-03320-1 |
dc.rights.en_US.fl_str_mv |
info:eu-repo/semantics/openAccess |
dc.rights.uri.*.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
dc.format.en_US.fl_str_mv |
application/pdf |
dc.format.extent.es_PE.fl_str_mv |
2147–2156 |
dc.publisher.es_PE.fl_str_mv |
Springer Verlag |
dc.source.none.fl_str_mv |
reponame:UNALM-Institucional instname:Universidad Nacional Agraria La Molina instacron:UNALM |
instname_str |
Universidad Nacional Agraria La Molina |
instacron_str |
UNALM |
institution |
UNALM |
reponame_str |
UNALM-Institucional |
collection |
UNALM-Institucional |
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fdc9a461-927f-48e5-91a6-0f84437e45d90b08dd20-5495-4f71-953c-a2fc350ddde4d381af17-a2b9-4493-ad7b-4d63d11df259928fc9c1-6571-4ef5-a99c-208da92cfecdLinares-García, LauraRep-Carrasco-Valencia, RitvaGlorio Paulet, PatriciaSchoenlechner, Regine2020-05-13T22:44:58Z2020-05-13T22:44:58Z2019-06Linares-García, Laura; Rep-Carrasco-Valencia, Ritva; Glorio Paulet, Patricia; Schoenlechner, Regine. (2019). Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technology (2019) 245:2147–2156. https://doi.org/10.1007/s00217-019-03320-11438-2385https://hdl.handle.net/20.500.12996/4358https://doi.org/10.1007/s00217-019-03320-1Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasThe aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein isolates were investigated in diferent recipes, some of them included egg white as an initial reference point. Results showed that extruded quinoa four, potato starch and tara gum had deteriorating efects on GF and egg-free pasta frmness and cooking quality. Lupine four addition itself was not able to replace egg white when added in the same amounts, but after increasing the concentration to 12%, the frmness and cooking quality decreasing efects could be improved again, especially when tara gum was absent in the formulations. In the fnal recipe, the content of lupine four was increased to 30% because its protein is complementary to the quinoa protein. From the three studied protein isolates, pea protein was superior to potato or rice protein, addition of the oxidizing enzyme POx could even further improve texture frmness. After these trials, the fnal recipe containing lupine four, pea protein and POx showed satisfying GF noodle quality and possessed a valuable nutritional composition with high protein and dietary fbre content.application/pdf2147–2156engSpringer Verlaghttps://link.springer.com/article/10.1007/s00217-019-03320-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/Chenopodium quinoaLupinus mutabilisProteínas vegetalesPastas alimenticiasFideosHarina de quinuaGlutenhttps://purl.org/pe-repo/ocde/ford#2.11.01Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POxinfo:eu-repo/semantics/articlereponame:UNALM-Institucionalinstname:Universidad Nacional Agraria La Molinainstacron:UNALMTEXTlinares-repo-carrasco-glorio-schoenlechner.pdf.txtlinares-repo-carrasco-glorio-schoenlechner.pdf.txtExtracted texttext/plain48535https://repositorio.lamolina.edu.pe/bitstreams/7c3f0e2e-6238-4472-92f4-6ecaa66e0f84/download1bff69aed98d21c56cf5691b4b955b40MD53THUMBNAILlinares-repo-carrasco-glorio-schoenlechner.pdf.jpglinares-repo-carrasco-glorio-schoenlechner.pdf.jpgGenerated Thumbnailimage/jpeg4778https://repositorio.lamolina.edu.pe/bitstreams/65632dc2-a587-4efc-880d-619fc8b7aec5/download9158946a12f6bf3e34659b3e3e93dd2eMD54ORIGINALlinares-repo-carrasco-glorio-schoenlechner.pdflinares-repo-carrasco-glorio-schoenlechner.pdfTexto completoapplication/pdf1043661https://repositorio.lamolina.edu.pe/bitstreams/4575275f-d7a5-41cd-b228-206bf8f54cb1/download984ef4292a34264ac39c05e1dd1c3b97MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81683https://repositorio.lamolina.edu.pe/bitstreams/8fae62ee-2010-4e6e-8e12-decf2f32783e/download85e652b8dfa19b82485c505314e0a902MD5220.500.12996/4358oai:repositorio.lamolina.edu.pe:20.500.12996/43582023-01-05 06:25:59.885https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessopen.accesshttps://repositorio.lamolina.edu.peRepositorio Universidad Nacional Agraria La Molinadspace@lamolina.edu.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 |
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Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).