Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

Open Access

Table 5.

Characteristics of optimal and control gluten-free CFBS.

Parameters	Optimum pasta	Control pasta
Cooking quality
CL (%)	11.03 ± 0.03^a	16.12 ± 0.12^b
WAC (%)	236.46 ± 0.16^a	160.17 ± 0.19^b
Textural parameters
H (N)	1.43 ± 0.03^a	0.51 ± 0.03^b
F (N)	353.03 ± 0.07^a	324.07 ± 1.63^b
S (mJ)	26.12 ± 0.05^a	47.74 ± 0.22^b
Ch (mJ)	24.13 ± 0.07^a	15.59 ± 0.08^b
Pasting properties
PT (°C)	76.73 ± 0.20^a	73.33 ± 0.49^b
IV (mPas)	17.33 ± 0.57^a	13.58 ± 0.52^b
PV (mPas)	175.33 ± 3.51^a	261.33 ± 3.21^b
FV (mPas)	305 ± 6.80^a	461 ± 2.64^b
BD (mPas)	19.66 ± 2.51^a	234.33 ± 3.05^b
Set (mPas)	149.66 ± 2.51^a	34.33 ± 2.08^b
Hydration properties
WAI (gg⁻¹)	2.66 ± 0.07^a	1.15 ± 0.11^b
WSI (%)	9.2 ± 0.04^a	13.13 ± 0.04^b

Means with the same superscript within row are not significantly different (p > 0.05).

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