Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

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• 作者：M. Vijaykrishnaraj ; S. Bharath Kumar…
• 关键词：Green mussel ; Chickpea flour ; Antioxidant activity ; Dot ; blot ; Gluten free ; Pasta
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2015
• 出版时间：March 2015
• 年：2015
• 卷：9
• 期：1
• 页码：76-85
• 全文大小：784 KB
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• 作者单位：M. Vijaykrishnaraj (1)
  S. Bharath Kumar (1)
  P. Prabhasankar (1)
  
  1. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India
  
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134

文摘

In order to develop enriched gluten free pasta, Green Mussel (GMP) has been chosen as an ingredient because of its biofunctional activity. Gelation studies of blends with GMP and Chickpea flour revealed higher ionic strength. GMP had total antioxidant activity of 14.5 mg equivalent to ascorbic acid (EAA)/g extract, radical scavenging activity of 36 % and reducing power of 76 % compared to control. On the basis of sensory quality, 5 % GMP pasta was gustatorily accepted, with cooking loss of 7.9 %. This sensorially accepted GMP pasta had antioxidant activity was 4.5 mg EAA/g extract, reducing power 25 % and radical scavenging activity (30 %). Dot blot confirmed that antibodies developed against wheat gliadin did not recognize these proteins. Micro structure studies indicate that addition of GMP proved relationship between starch granules and protein matrix in pasta products. Optimized marine biofunctional ingredient based pasta can be included in the diet of celiac patients. Keywords Green mussel Chickpea flour Antioxidant activity Dot-blot Gluten free Pasta