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标题：Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties
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作者：Jose Martin Ramos-Diaz ; Tatjana Kince ; Martins Sabovics 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：12
页码：1849-1864
DOI：10.3390/foods9121849
出版社：MDPI Publishing
摘要：Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.
关键词：quinoa; pasta; extrusion quinoa ; pasta ; extrusion