E-resources
-
Cordelino, Ingrid G.; Tyl, Catrin; Inamdar, Loma; Vickers, Zata; Marti, Alessandra; Ismail, Baraem P.
Food science & technology, January 2019, 2019-01-00, Volume: 99Journal Article
As part of ongoing efforts to promote millet as a double crop for the American Midwest, four Minnesota-grown proso millet varieties were selected for fresh gluten-free pasta production and compared to commercially available fresh gluten-free and wheat pasta. Raw and cooked pasta were analyzed for starch and protein content, color, and carotenoids. Cooked pasta was assessed for cooking quality, in-vitro starch and protein digestibility, and sensory quality. Millet pasta contained less rapidly digestible starch than commercial gluten-free pasta; however, millet and commercial gluten-free pasta had lower protein digestibility than wheat pasta. Sensory panelists detected more graininess and starchiness in millet samples than in commercial pasta. Millet varieties differed in amylose content and prolamin profile, and both factors influenced pasta properties. Pasta with more amylose and high-molecular weight prolamins had lower cooking loss and lower stickiness scores. Higher amylose contents also corresponded to higher firmness and chewiness among millet pasta samples. The millet sample with the lowest amylose and prolamin content yielded pasta of the lowest quality. Results indicated that select proso millet varieties may be suitable for fresh pasta, yet quality improvement is warranted by recipe or processing optimizations. •Both amylose content and prolamin profile influenced millet pasta properties.•High amylose and high-molecular weight prolamins caused low leaching and low pasta stickiness.•High amylose content corresponded to high firmness and chewiness.•The millet sample with the lowest amylose and prolamin content yielded pasta of the lowest quality.
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.