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
Detalles Bibliográficos
Autores: Linares-García, Laura, Rep-Carrasco-Valencia, Ritva, Glorio Paulet, Patricia, Schoenlechner, Regine
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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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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spelling 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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