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Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach

2024Artigo científico Acesso restrito
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dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorHasni, Jihene
dc.contributor.authorPortelada, Nathalie
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorRodrigues, Paula
dc.contributor.authorLemos, André
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.contributor.authorHeleno, Sandrina A.
dc.date.accessioned2024-10-21T14:06:24Z
dc.date.available2024-10-21T14:06:24Z
dc.date.issued2024
dc.description.abstractTo meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.pt_PT
dc.description.sponsorshipThe authors are grateful to the Fundação “La Caixa” for the financial support through Project “Aquae Vitae - Água Termal como fonte de vida e Saúde”, Promove Mobilizador “O futuro do Interior”, call 2020. This work was also supported by national funds from Fundação para a Ciência e Tecnologia (FCT/MCTES - PIDDAC) through the base funding UIDB/00690/ 2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/ 00690/2020 (DOI: 10.54499/UIDP/00690/2020); and from SusTEC (Associate Laboratory for Sustainability and Technology in Mountains Region), LA/P/0007/ 2020 (DOI: 10.54499/LA/P/0007/2020). L. Barros and S. A. Heleno thank FCT through the institutional scientific employment program–contract for their contracts. T. Silveira, thanks to Fundação BPI La Caixa, within the project titled “AquaeVitae”, for her research contract. A. Lemos acknowledges national public funding through “Investimento RE-C05-i02 – Missão Interface N.° 01/C05-i02/2022”, a project supported under the PRR (www.recuperarportugal. gov.pt), and financed by the European Union program called Next Generation EU.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilveira, Tayse F. F. da; Hasni, Jihene; Portelada, Nathalie; Fernandes, Filipa A.; Rodrigues, Paula; Lemos, André; Ferreira, Isabel C. F. R.; Alves, Maria José; Barros, Lillian; Heleno, Sandrina A. (2024). Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach. International Journal of Food Science & Technology. ISSN 0950-5423. 59:11, p. 8351–8360pt_PT
dc.identifier.doi10.1111/ijfs.17551pt_PT
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10198/30479
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherIFSTpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectArtisanal pastapt_PT
dc.subjectCeliac diseasept_PT
dc.subjectFresh pastapt_PT
dc.subjectMineral compoundspt_PT
dc.subjectNatural mineral waterspt_PT
dc.titleDevelopment and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage8360pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage8351pt_PT
oaire.citation.titleInternational Journal of Food Science & Technologypt_PT
oaire.citation.volume59pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSilveira
person.familyNameFernandes
person.familyNameRodrigues
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person.familyNameAlves
person.familyNameBarros
person.familyNameHeleno
person.givenNameTayse F. F. da
person.givenNameFilipa Alexandra
person.givenNamePaula
person.givenNameIsabel C.F.R.
person.givenNameMaria José
person.givenNameLillian
person.givenNameSandrina A.
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person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7224-1098
person.identifier.ridA-8045-2019
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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