Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

About this item

Title

Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Egg white protein and soy protein were incorporated into a banana and cassava flour blend (75:25) to produce gluten-free pasta. The objectives of study were to investigate the effects of the different protein sources on the physico-chemical properties of gluten-free pasta. The levels of protein inclusion were 0%, 5%, 10% and 15% of composite flour (w/w) for each type of protein. Pasta made from 100% durum wheat semolina was used as controls. The protein fortification affected the total starch...

Read more

Format

Research Paper

Research format

Journal article

Date created

2020-04-29

Creator

Rachman, Adetiya / Brennan, Margaret / Morton, James / Brennan, Charles S

URL

https://hdl.handle.net/10182/12025

Related subjects

banana / cassava / egg white protein / gluten-free pasta / soy protein / Food sciences / Nutrition and dietetics / Chemical engineering

What is the copyright status of this item?

All Rights Reserved

This item is all rights reserved, which means you'll have to get permission from Lincoln University before using it.

More Information

Lincoln University has this to say about the rights status of this item:

© 2020 Institute of Food Science and Technology (With the exceptions noted in http://researcharchive.lincoln.ac.nz/page/rights, this metadata is available under a Creative Commons Zero license.)

You can learn more about the rights status of this item at: https://researcharchive.lincoln.ac.nz/pages/rights/en

What can I do with this item?

You must always check with Lincoln University to confirm the specific terms of use, but this is our understanding:

Non-infringing use

NZ Copyright law does not prevent every use of a copyright work. You should consider what you can and cannot do with a copyright work.

No sharing

You may not copy and/or share this item with others without further permission. This includes posting it on your blog, using it in a presentation, or any other public use.

No modifying

You are not allowed to adapt or remix this item into any other works.

No commercial use

You may not use this item commercially.