DEVELOPMENT OF TECHNOLOGY IN THE PRODUCTION OF PASTA GLUTEN FREE, PRE-COOKED SPAGHETTI

Authors

  • SILVIA DEBONI DUTCOSKI Universidade Católica do Paraná
  • HILMAR ADELBERT JOHANN FUGMANN Universidade Federal do Paraná
  • NINA WASZCZYNSKYJ Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v14i1.14072

Keywords:

MASSA ALIMENTÍCIAS SEM GLUTEN, ESPAGUETE PRÉ-COZIDO. PASTA WITHOUT GLUTEN, SPAGUETTI PRE-COOKING.

Abstract

Pasta technology without gluten was developed in pilot scale. The ideal parameters were 4 minutes pre-cooking time-quick drying at 80 2C and 602C for a composite of 65% rice flour, 20% gelatiginized rice flour and 15% corn starch. Monoglycerides, methocel K4M additives showed no function to the process. The addition af ascorbic acid resulted in the increasing of total organic matter in the caaking water. The spaghetti was evaluated by ataste panel and the value given was 5,8 points in the hedonic scale.

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How to Cite

DUTCOSKI, S. D., FUGMANN, H. A. J., & WASZCZYNSKYJ, N. (1996). DEVELOPMENT OF TECHNOLOGY IN THE PRODUCTION OF PASTA GLUTEN FREE, PRE-COOKED SPAGHETTI. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 14(1). https://doi.org/10.5380/cep.v14i1.14072

Issue

Vol. 14 No. 1 (1996)

Section

Artigos

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