Tecnica Molitoria

 

 

TM 20 02 cop

 

TECNICA MOLITORIA Vol. 71 - FEBRUARY 2020

 

CONTENTS

 

39 - Technological and nutritional characterization of gluten-free pasta in the Italian market
F. Morreale - F. Boukid - E. Carini - E. Federici - E. Vittadini - N. Pellegrini

A roundup of gluten-free pasta sold in the Italian market in 2015 was characterised via cooking behaviour, texture, colour and nutritional value. A preliminary evaluation of cooking quality of the 33 available products underlined an extremely heterogeneous technological quality. Eleven categories were created based on the main ingredients declared on the labels. Interestingly, the most numerous category (rice and corn) was pulverised on the factorial space indicating highly heterogeneous properties. This result was confirmed with multivariate statistics and is likely due to the diversity in ingredients proportions or/ and processing. Nutritional evaluation of GF pasta pointed out a good nutritional quality. The combination of technological and nutritional analyses demonstrated a huge difference among the analysed pasta samples, which can increase the difficulty of consumers to make their choice, and leaves room for further improvement of GF pasta formulation and productive processing.

 

DEPARTMENTS

 

60 - Conferences

64 - Cereals

76 - Pasta

82 - Bread making

84 - Feeds

94 - Machinery

102 - Products

104 - Laws

106 - News

112 - Agenda

119 - Companies address

120 - Advertiser index

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