Sorghum and Corn Gluten-Free Pasta with Chemical and Sensory Characteristics

A study prepared three types of dry pasta using 100% sorghum flour, a 50/50 blend, and 100% corn flour. Chemical characteristics like protein, lipid, ash, fiber, and phenolic compound contents were measured, along with cooking loss and water absorption. The sensory acceptability of the products was evaluated by a panel of celiac and non-celiac individuals.

Use Cases

• Comparing protein and fiber content between different gluten-free pasta formulations based on the chemical analysis described.
• Modeling water absorption and cooking loss in pasta based on the reported quality parameters.
• Analyzing sensory preference patterns between celiac and non-celiac consumer groups for alternative grain products.

Strengths

• Chemical measurements include specific percentages for total protein, lipid, ash, fiber, and phenolic compounds.
• Cooking quality parameters are quantified, with solid loss ranging from 5.04% to 10.54% and water absorption from 108.1% to 143.1%.
• Sensory evaluation includes distinct feedback from both celiac and non-celiac tester groups.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Caroline Liboreiro Paiva

Collection Method

Experimental study involving preparation and laboratory analysis of pasta samples.