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Development of Gluten-Free Pasta
- 1st Edition - January 30, 2024
- Editors: Amir Gull, Gulzar Ahmad Nayik, Charles Brennan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 2 3 8 - 4
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 2 3 7 - 7
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters,… Read more
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Request a sales quoteDevelopment of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease.
This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.
- Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta
- Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta
- Covers the utilization of pseudo cereals for food, nutritional, and economical security
Food Scientists, Food Chemists, university scholars and college students. Scientists, academicians, scholars and students dealing with processing of cereals, legumes and millets for development of novel functional food products will also find comprehensive information related to their field. People working in pharmaceutical industries, students pursuing Bachelors and Masters Degree in agriculture or horticulture or food technology.
- Cover image
- Title page
- Copyright
- Dedication
- Contents
- Contributors
- CHAPTER 1 Gluten-free pasta's consumer appeal and qualities
- 1.1 Introduction
- 1.2 An overview of gluten-free pasta processing and quality characteristics
- 1.3 Consumer attitude and perceptions about gluten-free pasta
- 1.4 Current and future perspectives
- 1.5 Conclusion
- References
- CHAPTER 2 Significance of hydrocolloids in the formation of gluten-free pasta
- 2.1 Introduction
- 2.2 Challenges associated with gluten-free pasta
- 2.3 Hydrocolloids as functional additives in pasta
- 2.4 Stage of adding hydrocolloids to pasta
- 2.5 Dough processing properties of gluten-free pasta as affected by hydrocolloids
- 2.6 Uncooked gluten-free pasta properties as affected by hydrocolloids
- 2.7 Cooked properties of gluten-free pasta as affected by hydrocolloids
- 2.8 Proximate composition and digestibility of gluten-free pasta as affected by hydrocolloids
- 2.9 Conclusion
- References
- CHAPTER 3 Effect of nonconventional raw materials on the technological development of gluten-free pasta
- 3.1 Introduction
- 3.2 Gluten
- 3.3 Celiac disease
- 3.4 Pasta
- 3.5 Gums
- 3.6 Raw material for gluten-free pasta
- 3.7 Enriched pasta
- 3.8 Technology for gluten free pasta production
- 3.9 Conclusion
- References
- CHAPTER 4 Impact of drying temperature on textural, cooking quality, and microstructure of gluten-free pasta
- 4.1 Introduction
- 4.2 Composition of gluten-free pasta
- 4.3 Quality parameters of dried gluten-free pasta
- 4.4 Production process of gluten-free pasta
- 4.5 Influence of drying temperature on additives in gluten-free (GF) pasta
- 4.6 Drying of gluten-free pasta
- 4.7 Impacts of drying temperature on textural properties of pasta
- 4.8 Impacts of drying temperature on cooking quality of pasta
- 4.9 Impacts of drying temperature on microstructure of pasta
- 4.10 Conclusion
- References
- CHAPTER 5 Understanding the gluten-free pasta structure: Impact of ingredients and processes
- 5.1 Introduction
- 5.2 Structuring agents and technological improvers
- 5.3 Enrichments
- 5.4 Extrusion and drying processes
- References
- CHAPTER 6 Effect of pseudocereals on gluten-free pasta: Rheological, microstructural, and cooking quality
- 6.1 Introduction
- 6.2 Rheological properties of pseudocereals in gluten-free pasta
- 6.3 Microstructure of pseudocereals in gluten-free pasta
- 6.4 Cooking quality of gluten-free pasta using pseudocereals
- 6.5 Conclusion
- References
- CHAPTER 7 Understanding the role of dietary fibers on gluten-free pasta's functional quality aspects
- 7.1 Introduction
- 7.2 Dietary fiber
- 7.3 Health benefits of dietary fiber
- 7.4 Extraction of dietary fiber
- 7.5 Utilization of dietary fiber for the development of functional pasta
- 7.6 Quality of pasta with enriched dietary fiber
- 7.7 Special application of dietary fiber for the development of gluten-free pasta products
- 7.8 Future of dietary fiber in the food sector
- 7.9 Conclusion
- Acknowledgment
- Declaration of competing interest
- References
- Chapter 8 In-vitro starch, protein digestibility and glycemic response of gluten-free pasta
- 8.1 Introduction
- 8.2 Rheology of gluten-free pasta
- 8.3 Gluten-free starches
- 8.4 Gluten-free starch and its properties
- 8.5 Functional properties of starch
- 8.6 Influence of additives on in-vitro starch digestibility of gluten-free pasta
- 8.7 Rheology of gluten-free pasta
- 8.8 Protein composition, content, and structure
- 8.9 Protein digestion
- 8.10 In-vitro protein digestibility
- 8.11 Influence of ingredients on protein digestibility
- 8.12 Influence of food processing on protein digestion
- 8.13 Enzymatic hydrolysis
- 8.14 Influence of protein in glycemic response
- 8.15 Conclusion
- References
- CHAPTER 9 Effect on functional properties of gluten-free pasta enriched with cereal brans
- 9.1 Introduction
- 9.2 Role of gluten in pasta making
- 9.3 Intolerances associated with gluten
- 9.4 Health benefits of gluten-free pasta
- 9.5 Impact of cereals and pseudocereals on the functional properties of gluten-free pasta
- 9.6 Challenges in developing gluten-free pasta
- 9.7 Conclusion
- Acknowledgment
- References
- CHAPTER 10 Role of dairy and nondairy protein in gluten-free pasta development
- 10.1 Introduction
- 10.2 Major and minor ingredients of pasta
- 10.3 Different types of flour
- 10.4 Flavor
- 10.5 Water
- 10.6 Xanthan gum
- 10.7 Source of gluten-free pasta
- 10.8 Types of gluten-free pasta
- 10.9 Dairy and nondairy proteins
- 10.10 Dairy protein
- 10.11 Nondairy
- References
- CHAPTER 11 Gluten-free pasta nutritional and bioactive profile
- 11.1 Introduction
- 11.2 Nutritional improvers of gluten-free pasta
- 11.3 Micronutrient and bioactive compounds enrichment of gluten-free pasta
- References
- CHAPTER 12 Bioprocessing techniques for the development of gluten-free/hypoimmunogenic pasta
- 12.1 Introduction
- 12.2 Enzymatic modification
- 12.3 Sourdough fermentation
- 12.4 Germination
- 12.5 Conclusion
- References
- Index
- No. of pages: 302
- Language: English
- Edition: 1
- Published: January 30, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443132384
- eBook ISBN: 9780443132377
AG
Amir Gull
Dr. Amir Gull is currently working as Senior Research Fellow in Department of Food Technology, SKUAST-Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published 30 + peer-reviewed research papers and review papers in reputed journals. He has also published 2 edited books, many book chapters and delivered a number of presentations in many national and international conferences. Dr Gull’s main research activities include developing functional food products from millets, edible coatings, fresh cut fruits and vegetables. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is active member of Association of Food Scientist and Technologist India. He is also recipient of MANF from UGC India.
Affiliations and expertise
Department of Food Science & Technology, University of Kashmir Hazratbal Srinagar, J&K India.GN
Gulzar Ahmad Nayik
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.
Affiliations and expertise
Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, IndiaCB
Charles Brennan
Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.
Affiliations and expertise
Dean, School of Science , RMIT University, GPO Box 2476, Melbourne VIC 3001 AustraliaRead Development of Gluten-Free Pasta on ScienceDirect