Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

@inproceedings{Fiorda2013MicroestructureTA,
  title={Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse},
  author={Fernanda Assumpç{\~a}o Fiorda and Manoel Soares Soares and Fl{\'a}vio Alves da Silva and Maria V.E. Grosmann and Luciana Reis Fontinelle Souto},
  year={2013}
}
Abstract The objective of this study was to evaluate the quality (color, texture and nutritional value) of gluten-free pasta formulated with pre-gelatinized flour made from cassava starch and cassava bagasse (70:30), cassava starch and amaranth flour. The nutritional value of the product showing the best texture characteristics was compared with those of commercial pastas made with semolina and with whole wheat flour. The use of the pre-gelatinized flour, native cassava starch and amaranth… CONTINUE READING

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Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.

  • Food science and technology international = Ciencia y tecnologia de los alimentos internacional
  • 2019
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