Quality Evaluation of Gluten-Free Pasta Enhanced With Carboxymethyl Cellulose Gum: Rheological Properties, Characterization, Cooking Tests, and Sensory Analysis
GF pasta was made using rice flour and corn starch. Adding 1% CMC improved the sensory evaluation, texture, and cooking quality of the GF pasta, with no significant effect on its color. In the frequency tests, G' was consistently greater than G'', indicating that the doughs were more elastic than viscous.
Authors
- Mohammad Javad Mohseni
- Afshin Akhondzadeh Basti (ORCID: https://orcid.org/0000-0002-8532-5757)
- Yeganeh Azimi (ORCID: https://orcid.org/0009-0002-2106-6984)
- Peyman Mahasti Shotorbani (ORCID: https://orcid.org/0000-0001-7736-2462)
Institutions
- Islamic Azad University, Science and Research Branch (IR)
- University of Tehran (IR)
Publication Details
- Journal
- Journal of AOAC International
- Published
- 2025-06-09
- DOI
- https://doi.org/10.1093/jaoacint/qsaf042
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12