Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.

ABSTRACT: The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling ind

SUBMITTER: Bongianino NF 

PROVIDER: S-EPMC10378873 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature