RESEARCH PAPER
Estimation of quality of spaghetti-form commercial gluten-free pastas
 
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1
Department of Fruit and Vegetable Product Technology Laboratory of Physicochemical and Sensorial Quality, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology
2
Division of Fruits, Vegetables and Cereals Technology, Institute of Food Sciences Department of Food Technology and Assessment
CORRESPONDING AUTHOR
Jakub Kosiński   

Department of Fruit and Vegetable Product Technology Laboratory of Physicochemical and Sensorial Quality, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology
Final revision date: 2020-07-24
Acceptance date: 2020-07-24
Publication date: 2020-08-12
 
Acta Agroph. 2020, (27), 5–16
 
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ABSTRACT
The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pastas with diversified raw material composition. The experimental material consisted of 9 pastas, including 7 gluten-free pastas and 2 wheat pastas (from semolina and from flour from common wheat grain) which constituted the control sample. The packaging was evaluated for correct labelling, and the content of crumble was determined. The content of basic chemical components was assessed, such as water, total protein, mineral components (ash). Culinary and sensory evaluation of the pastas was carried out. It was found that a majority of the gluten-free pastas, except for the buckwheat pasta, contained significantly less total protein, which translated into greater loss of dry matter during their cooking. In terms of sensory features, pastas made of rice flour and from a mixture of maize and rice flour were highly rated, while the buckwheat pasta was definitely rated the lowest.
CONFLICT OF INTEREST
The Authors does not declare conflict of interest.
eISSN:2300-6730
ISSN:1234-4125