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Gluten-free Fresh Pasta Enriched Wit...

Fradinho, Patricia Catarina das Neves Bordalo Branco.

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Gluten-free Fresh Pasta Enriched With Bioactive Compounds.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Gluten-free Fresh Pasta Enriched With Bioactive Compounds./
作者:	Fradinho, Patricia Catarina das Neves Bordalo Branco.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2020,
面頁冊數:	152 p.
附註:	Source: Dissertations Abstracts International, Volume: 83-04, Section: B.
Contained By:	Dissertations Abstracts International83-04B.
標題:	Mechanical properties. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28759517
ISBN:	9798471132214

Gluten-free Fresh Pasta Enriched With Bioactive Compounds.
Fradinho, Patricia Catarina das Neves Bordalo Branco.

Gluten-free Fresh Pasta Enriched With Bioactive Compounds. - Ann Arbor : ProQuest Dissertations & Theses, 2020 - 152 p.

Source: Dissertations Abstracts International, Volume: 83-04, Section: B.

Thesis (Ph.D.)--Universidade de Lisboa (Portugal), 2020.

This item must not be sold to any third party vendors.

Sustainability of the agri-food chain is on today's agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies.Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel.Firstly, the gelatinisation (5 - 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology.The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial.Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties.

ISBN: 9798471132214Subjects--Topical Terms:

3549505
Mechanical properties.

Gluten-free Fresh Pasta Enriched With Bioactive Compounds.
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500 $a Source: Dissertations Abstracts International, Volume: 83-04, Section: B.
500 $a Advisor: Raymundo, Anabela Cristina da Silva Naret Moreira;Sousa, Isabel Maria Nunes de.
502 $a Thesis (Ph.D.)--Universidade de Lisboa (Portugal), 2020.
506 $a This item must not be sold to any third party vendors.
520 $a Sustainability of the agri-food chain is on today's agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies.Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel.Firstly, the gelatinisation (5 - 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology.The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial.Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties.
520 $a A sustentabilidade da cadeia agroalimentar e uma das tendencias do setor, seja pela valorizacao de subprodutos industriais quer atraves da utilizacao de fontes alternativas e / ou de ingredientes pouco explorados. O numero crescente de individuos com doencas relacionadas com o gluten, mas tambem consumidores que optam por seguir uma dieta sem gluten, e responsavel pelo continuo lancamento de produtos sem gluten no mercado. No entanto, alem da sua disponibilidade comercial ainda limitada e elevado preco em comparacao com produtos semelhantes com trigo, os produtos sem gluten apresentam carencias nutricionais. Seguindo as tendencias atuais do setor agroalimentar e respondendo a crescente procura dos consumidores por alimentos saudaveis desenvolvidos de forma sustentavel em termos de ingredientes e processos, esta tese visou o desenvolvimento de uma massa alimenticia fresca sem gluten elaborada com farinha de trinca de arroz e casca de Psyllium, enriquecida com Arthrospira platensis, Laminaria ochroleuca e casca de batata. Numa primeira fase procedeu-se a gelatinizacao (5 - 26%) de farinha de trinca de arroz (subproduto da industria de descasque e polimento de arroz) para avaliar as condicoes otimas para o desenvolvimento de massas alimenticias sem gluten. Posteriormente, a formulacao da massa (50% de farinha de arroz gelatinizada / 50% de farinha de arroz) foi otimizada atraves da utilizacao de 4% de gel de casca de Psyllium tendo-se obtido um reforco na sua estrutura. A massa desenvolvida foi entao enriquecida com fontes de compostos bioativos (Arthrospira platensis, Laminaria ochroleuca e casca de batata), incorporadas como biomassa liofilizada, gel ou extrato liquido obtido por autohidrolise, uma tecnologia ambientalmente sustentavel.As massas desenvolvidas foram caracterizadas em termos de qualidade da cozedura, textura, cor, reologia, composicao nutricional, atividade antioxidante, digestibilidade in vitro e analise sensorial. Demonstrou-se que a autohidrolise e uma tecnologia adequada para a valorizacao de materiais de diversas origens, nomeadamente marinha e industrial.As massas com L. ochroleuca apresentaram elevados teores de minerais e fibras, e baixo teor de lipidos, podendo ser alvo de alegacoes nutricionais. Por outro lado, a incorporacao de A. platensis evidenciou ter um efeito positivo na atividade antioxidante da massa e nas suas caracteristicas sensoriais, sem afetar negativamente a digestibilidade in vitro. As massas com extrato de casca de batata apresentaram elevado teor de compostos fenolicos totais e atividade antioxidante. Todas as formulacoes evidenciaram boa qualidade de cozedura e propriedades de textura e reologia.
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650 4 $a Food science. $3 3173303
650 4 $a Collaboration. $3 3556296
650 4 $a Forestry. $3 895157
650 4 $a Cooking. $2 sears $3 854199
650 4 $a Phytochemicals. $3 915480
650 4 $a Color. $3 533870
650 4 $a Biomass. $3 1013462
650 4 $a Antioxidants. $3 668021
650 4 $a Hydration. $3 738666
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650 4 $a Statistical analysis. $3 3543751
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650 4 $a Raw materials. $3 648907
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650 4 $a Rheology. $3 570780
650 4 $a Algae. $3 546231
650 4 $a Sustainability. $3 1029978
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650 4 $a Rice. $3 649844
650 4 $a Viscoelasticity. $3 718183
650 4 $a Hydrogels. $3 1305894
650 4 $a Agronomy. $3 2122783
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