Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta
ABSTRACT Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compa...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2024
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| _version_ | 1881508906133356544 |
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| author | Vargas Huaman, Elizabeth Pinto Hurtado, Vilma Prieto, Jose Manuel Mayta Pinto, Edgar |
| author_browse | Mayta Pinto, Edgar Pinto Hurtado, Vilma Prieto, Jose Manuel Vargas Huaman, Elizabeth |
| author_facet | Vargas Huaman, Elizabeth Pinto Hurtado, Vilma Prieto, Jose Manuel Mayta Pinto, Edgar |
| author_sort | Vargas Huaman, Elizabeth |
| collection | Producción científica |
| description | ABSTRACT Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compared to the product with gluten. Therefore, we evaluated the cooking properties (cooking quality, hydration, rheology), color, and texture profile of noodles developed with different concentrations (10%, 20%, and 30%) of lentil flour (LF) in comparison to commercial wheat pasta (control). ANOVA comparisons were performed on cooking and texture profile attributes, with the best treatment being the one with values that did not significantly differ from the control sample (T0). Thus, T3 (70% quinoa grits and 30% LF) is the formulation that presents better and/or similar attributes to those of the control sample. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/443 |
| institution | UPeU |
| language | English |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/4432026-10-30T16:54:23ZCooking quality, color, and texture profile analysis of a quinoa and lentil pastaVargas Huaman, ElizabethPinto Hurtado, VilmaPrieto, Jose ManuelMayta Pinto, EdgarQuinoa: treatmentcontrol sampleABSTRACT Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compared to the product with gluten. Therefore, we evaluated the cooking properties (cooking quality, hydration, rheology), color, and texture profile of noodles developed with different concentrations (10%, 20%, and 30%) of lentil flour (LF) in comparison to commercial wheat pasta (control). ANOVA comparisons were performed on cooking and texture profile attributes, with the best treatment being the one with values that did not significantly differ from the control sample (T0). Thus, T3 (70% quinoa grits and 30% LF) is the formulation that presents better and/or similar attributes to those of the control sample.Articlehttps://www.scielo.br/j/cagro/a/j3PN74x5d5PRMNZR8TFLhzS/?lang=en&format=pdfhttp://dx.doi.org/10.1590/1413-705420244801562310.1590/1413-7054202448015623https://hdl.handle.net/20.500.15037/443W4398152358enCiência e Agrotecnologia1413-70541981-18292024-01-012026-06-13T08:13:44Z2026-06-13T08:13:44Z |
| spellingShingle | Quinoa: treatment control sample Vargas Huaman, Elizabeth Pinto Hurtado, Vilma Prieto, Jose Manuel Mayta Pinto, Edgar Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta |
| title | Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta |
| title_full | Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta |
| title_fullStr | Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta |
| title_full_unstemmed | Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta |
| title_short | Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta |
| title_sort | cooking quality color and texture profile analysis of a quinoa and lentil pasta |
| topic | Quinoa: treatment control sample |
| topic_facet | Quinoa: treatment control sample |
| url | https://www.scielo.br/j/cagro/a/j3PN74x5d5PRMNZR8TFLhzS/?lang=en&format=pdf http://dx.doi.org/10.1590/1413-7054202448015623 https://hdl.handle.net/20.500.15037/443 |
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