Development of Gluten Free Fish Incorporated Pasta and Its Consumer Acceptability
نویسنده
چکیده
The aim of this study concerns the manufacturing process of gluten-free fish incorporated pasta based on Ragi, Chick pea, Lentils, Brown rice, Sorghum, Corn and Italian millet. More specifically, the goal of the study was to obtain fish incorporated pasta with sensory properties. In pasta processing, gluten is mainly responsible for the formation of the structure. Gluten consists of gliadin and glutenin and is responsible for elasticity and chew ability of pasta, which is highly appreciated by consumers. However, some people with a specific genetic nature suffer from celiac disease upon consumption of food containing gluten. To this aim, the objectives of this study have been organized with sensory evaluation and consumer acceptability of the developed gluten free fish incorporated pasta.
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