EFFECT OF HYDROXY PROPYL METHYL CELLULOSEG AND MICROBIAL TRANSGLUTAMINASE ENZYME ON FARINOGRAPH AND QUALITY CHARACTERISTICS OF GLUTEN-FREE PASTA

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SHOKRI F.; SALEHIFAR M.; AZIZI M.H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:13 | Issue:59 Page(s): 123-132

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Title

EFFECT OF HYDROXY PROPYL METHYL CELLULOSEG AND MICROBIAL TRANSGLUTAMINASE ENZYME ON FARINOGRAPH AND QUALITY CHARACTERISTICS OF GLUTEN-FREE PASTA

Author(s)

SHOKRI F. | SALEHIFAR M. | AZIZI M.H. | Issue Writer Certificate

Keywords

CELIACQ1

GLUTEN-FREE PASTAQ1

HYDROXY PROPYL METHYL CELLULOSEQ2

TRANSGLUTAMINASE ENZYMEQ1

Abstract

CELIAC is life-long intolerance to the glidin fraction of wheat and the prolamins of rye (secalins), barley (hordeins) and possibly oats (avidins). The most challenging products to formulate and produce are gluten- free bread and pasta, as gluten is their structure-building protein. The purpose of this research was to evaluate effect of HYDROXY PROPYL METHYL CELLULOSE (HPMC) gum and Microbial Transglutaminase (MTGase) enzyme on farinograph properties of dough and quality characteristics of pasta. For this purpose HPMC at three levels (1%, 1.5%, 2%) and MTGase at three levels (0.3%, 0.5%, 0.7 %) were added to formulation. Results showed that addition of HPMC and MTGase increased dough development time, decreased degree of dough softening, cooking loss and stickiness of pasta. In addition HPMC increased dough stability time, water absorbtion and moisture of pasta. While MTGase had no significant effect on this parameters. Also the colour test analysis results showed that addition of HPMC and MTGase had no significant effect on the colour of pasta. Finally results of sensory evaluation showed that pasta containing 2% HPMC and 0.7% MTGase had high mean score for texture and overall acceptability compared to control.

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APA: Copy

SHOKRI, F., SALEHIFAR, M., & AZIZI, M.H.. (2017). EFFECT OF HYDROXY PROPYL METHYL CELLULOSEG AND MICROBIAL TRANSGLUTAMINASE ENZYME ON FARINOGRAPH AND QUALITY CHARACTERISTICS OF GLUTEN-FREE PASTA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(59), 123-132. SID. https://sid.ir/paper/72361/en

Vancouver: Copy

SHOKRI F., SALEHIFAR M., AZIZI M.H.. EFFECT OF HYDROXY PROPYL METHYL CELLULOSEG AND MICROBIAL TRANSGLUTAMINASE ENZYME ON FARINOGRAPH AND QUALITY CHARACTERISTICS OF GLUTEN-FREE PASTA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;13(59):123-132. Available from: https://sid.ir/paper/72361/en

IEEE: Copy

F. SHOKRI, M. SALEHIFAR, and M.H. AZIZI, “EFFECT OF HYDROXY PROPYL METHYL CELLULOSEG AND MICROBIAL TRANSGLUTAMINASE ENZYME ON FARINOGRAPH AND QUALITY CHARACTERISTICS OF GLUTEN-FREE PASTA,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 59, pp. 123–132, 2017, [Online]. Available: https://sid.ir/paper/72361/en

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