PL233969B1 - Gluten-free pasta with increased nutritional and health value - Google Patents
Gluten-free pasta with increased nutritional and health value Download PDFInfo
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- PL233969B1 PL233969B1 PL417385A PL41738516A PL233969B1 PL 233969 B1 PL233969 B1 PL 233969B1 PL 417385 A PL417385 A PL 417385A PL 41738516 A PL41738516 A PL 41738516A PL 233969 B1 PL233969 B1 PL 233969B1
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- Prior art keywords
- gluten
- pasta
- flour
- average
- free
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- 235000015927 pasta Nutrition 0.000 title claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 5
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 5
- 235000012735 amaranth Nutrition 0.000 claims abstract description 5
- 239000004178 amaranth Substances 0.000 claims abstract description 5
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 4
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 240000003147 Amaranthus hypochondriacus Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000508725 Elymus repens Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 244000274883 Urtica dioica Species 0.000 description 1
- 235000009108 Urtica dioica Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Noodles (AREA)
Abstract
Przedmiotem zgłoszenia jest makaron bezglutenowy o podwyższonej wartości żywieniowej i zdrowotnej, przeznaczony zwłaszcza dla osób nie tolerujących w diecie glutenu. Makaron ten zawiera mieszaninę mąk kukurydzianej i bezglutenowej w ilości od 73 do 87 procent wag., mąki z amarantusa od 6 do 13 procent wag. i mąki z makucha lnianego w ilości od 7 do 14 procent wag. oraz dodatek wody.The subject of the application is gluten-free pasta with increased nutritional and health value, intended especially for people who cannot tolerate gluten in their diet. This pasta contains a mixture of corn and gluten-free flours in an amount from 73 to 87 percent by weight, amaranth flour from 6 to 13 percent by weight. and linseed cake flour in an amount from 7 to 14 percent by weight. and the addition of water.
Description
Opis wynalazkuDescription of the invention
Przedmiotem wynalazku jest makaron bezglutenowy o podwyższonej wartości żywieniowej i zdrowotnej przeznaczonego zwłaszcza dla osób nie tolerujących w diecie glutenu.The subject of the invention is gluten-free pasta with increased nutritional and health value, intended especially for people who do not tolerate gluten in the diet.
W publikacji Inż. Ap. Chem. 2013, 52, 2, 81-82 ujawniono trzy rodzaje makaronów, z których pierwszy zawiera mąkę gryczaną i wodę, drugi mąkę ryżową i cieciorkową, a trzeci mąkę pszenną i mąkę amarantusową pełnoziamistą.In the publication of Inż. Ap. Chem. 2013, 52, 2, 81-82 disclose three types of pasta, the first of which comprises buckwheat flour and water, the second is rice and chickpea flour, and the third is wheat flour and whole grain amaranth flour.
W publikacji BROMAT. CHEM. TOKSYKOL. - XLVI, 2013, 3, str. 323-330 ujawniono także makaron dwujajeczny wytworzony z mąki razowej pszenicy zwyczajnej z dodatkami takich roślin jak morwa, kozieradka, suszone liście pokrzywy, jarmużu, kłącza perzu lub mączka z nasion bobu.In the publication BROMAT. CHEM. TOXICOL. - XLVI, 2013, 3, pp. 323-330 also discloses double-egg noodles made from whole wheat flour with the addition of plants such as mulberry, fenugreek, dried nettle leaves, kale, couch grass rhizomes or broad bean meal.
W innej publikacji Probl. Hig. Epidemiol. 2013, 94(4): 876-878 ujawniono makaron otrzymany z mąki pszennej - semoliny zmieszanej ze śrutą pofermentacyjną lub niefermentowaną otrzymaną z nasion soczewicy w stosunku 1:1.In another publication, Probl. Hig. Epidemiol. 2013, 94 (4): 876-878 discloses pasta obtained from wheat flour - semolina mixed with fermented or non-fermented meal obtained from lentil seeds in a ratio of 1: 1.
W opisie patentowym RU2446708 Metoda produkcji makaronu opisano makaron, w którym mąkę stanowią mąki bezglutenowe wytworzone z ryżu, kaszy gryczanej, kukurydzy. W składzie produktów wprowadza się dodatkowe surowce takie jak skrobia, groch, proso, soja, łubin, amarantus (w ilości 4-15%), mączka owocowa i warzywna. Wstępną mieszaninę przygotowuje się z dodatkowych surowców i części mąki w mieszalniku mąki.The patent description RU2446708 The method of pasta production describes pasta in which the flour is gluten-free flours made of rice, buckwheat, corn. The products contain additional raw materials such as starch, peas, millet, soybeans, lupins, amaranth (4-15%), fruit and vegetable meal. A preliminary mixture is prepared from additional raw materials and a part of flour in a flour mixer.
Makaron bezglutenowy o podwyższonej wartości żywieniowej i zdrowotnej według wynalazku zawiera mieszaninę mąk kukurydzianej bezglutenowej w ilości od 73 do 87 procent wag., mąki z amarantusa od 6 do 13 procent wag. i mąki z makucha lnianego w ilości od 7 do 14 procent wag. oraz dodatek wody.The gluten-free pasta with increased nutritional and health value according to the invention comprises a mixture of gluten-free corn flour in an amount of 73 to 87 weight percent, amaranth flour 6 to 13 weight percent. and linseed cake flour in an amount of 7 to 14 weight percent. and addition of water.
Skład recepturowy makaronu według wynalazku, zwłaszcza udział mąki z odtłuszczonych nasion lnu, przynosi niezwykle korzystną poprawę składu chemicznego, a tym samym wartości odżywczej i dietetycznej tego produktu.The recipe composition of the pasta according to the invention, especially the proportion of defatted flax seed flour, brings an extremely favorable improvement in the chemical composition, and thus the nutritional and dietary value of this product.
Szczególnie ważne jest zwiększenie wartości odżywczej makaronu z mąki kukurydzianej, a nawet możliwość uznania go za źródło makro- i mikropierwiastków. Istotny wzrost zawartości białka w makaronie dotyczy białka o wysokiej wartości odżywczej.It is especially important to increase the nutritional value of corn flour pasta, and even to be able to recognize it as a source of macro- and microelements. The significant increase in the protein content of pasta relates to protein with high nutritional value.
Ponadto makaron według wynalazku ma bardziej korzystne wyniki dotyczące właściwości organoleptycznych i teksturalnych oraz cech kulinarnych, co rekomenduje ten rodzaj makaronu do wprowadzenia na rynek.Moreover, the pasta according to the invention has more favorable results in terms of organoleptic and textural properties and culinary characteristics which recommend this type of pasta for marketing.
Wynalazek został przedstawiony w przykładzie wykonania.The invention has been illustrated in an exemplary embodiment.
Makaron bezglutenowy o podwyższonej wartości żywieniowej i zdrowotnej zawiera mieszaninę mąk kukurydzianej bezglutenowej w ilości 80 procent wag., mąki z amarantusa 10 procent wag. i mąki z makucha lnianego w ilości 10 procent wag. z dodatkiem wody.Gluten-free pasta with increased nutritional and health value contains a mixture of gluten-free corn flour in the amount of 80 weight percent, amaranth flour 10 weight percent. and a linseed cake flour in an amount of 10 weight percent. with the addition of water.
Podstawowy skład chemiczny makaronu ilustruje tabela 1.The basic chemical composition of pasta is shown in Table 1.
Tabela 1. Podstawowy skład chemiczny makaronuTable 1. Basic chemical composition of pasta
Objaśnienia:Explanations:
b, c - wartości średnie oznaczone różnymi literami w kolumnie różnią się statystycznie istotnie przy a=0,05b, c - mean values marked with different letters in the column differ statistically significantly at a = 0.05
PL 233 969 Β1PL 233 969 Β1
Zawartość węglowodanów ilustruje tabela 2The carbohydrate content is illustrated in Table 2
Tabela 2. Zawartość węglowodanów przyswajalnych i wartość energetyczna makaronuTable 2. The content of digestible carbohydrates and the energy value of pasta
Objaśnienia:Explanations:
c - wartości średnie oznaczone literami w kolumnie różnią się statystycznie istotnie przy a-0,05c - mean values marked with letters in the column differ statistically significantly at a-0.05
Objaśnienia:Explanations:
Zawartość pierwiastków mineralnych ilustrują tabela 3 i tabela 4.The content of mineral elements is shown in Table 3 and Table 4.
Tabela 3. Zawartość wapnia, magnezu, potasu i fosforu w makaronieTable 3. The content of calcium, magnesium, potassium and phosphorus in pasta
Objaśnienia:Explanations:
b - wartości średnie oznaczone literami w kolumnie różnią się statystycznie istotnie przy a=0,05b - mean values marked with letters in the column differ statistically significantly at a = 0.05
Tabela 4. Zawartość miedzi, żelaza, manganu, sodu i cynku w makaronieTable 4. The content of copper, iron, manganese, sodium and zinc in pasta
Objaśnienia:Explanations:
a, b... - wartości średnie oznaczone różnymi literami w kolumnie różnią się statystycznie istotnie przy a=0,05a, b ... - mean values marked with different letters in the column differ statistically significantly at a = 0.05
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL417385A PL233969B1 (en) | 2016-06-01 | 2016-06-01 | Gluten-free pasta with increased nutritional and health value |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL417385A PL233969B1 (en) | 2016-06-01 | 2016-06-01 | Gluten-free pasta with increased nutritional and health value |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL417385A1 PL417385A1 (en) | 2017-12-04 |
| PL233969B1 true PL233969B1 (en) | 2019-12-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL417385A PL233969B1 (en) | 2016-06-01 | 2016-06-01 | Gluten-free pasta with increased nutritional and health value |
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| Country | Link |
|---|---|
| PL (1) | PL233969B1 (en) |
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2016
- 2016-06-01 PL PL417385A patent/PL233969B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL417385A1 (en) | 2017-12-04 |
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