Gluten-free pasta based on corn, rice, and quinoa flours plus hydrocolloids
الموضوعات :
Neda Mazid Abadi
1
(PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Anousheh Sharifan
2
(Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Mohammad Hossein Azizi
3
(Professor of the Department of Food Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.)
H. Behmadi
4
(Assistant Professor of Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.)
الکلمات المفتاحية: hydrocolloids, gluten free pasta, glycemic responses, functional properties, physicochemical properties,
ملخص المقالة :
The new gluten-free pasta formulations based on the ratio of corn: rice: quinoa flours (20:60:20) enriched with the different percentages (0.5, 1, 1.5, and 2%) of β-glucan and xanthan (XG) were produced to reduce the gluten-related diseases and glycemic responses. These were then compared with each other and the control (wheat flour) in terms of texture, chemical composite, rheology, color, cooking quality, sensory analysis, prebiotic activity, glucose release, rapidly and slowly digested starch (RDS and SDS), and resistant starch (RS). The highest and lowest values of loss and storage moduli were for the control and sample 1 (2% β-glucan and 0.5% XG), respectively. The control and sample 1 were also comparable in terms of textural and sensorial characteristics. The L* (brightness) of cooked and raw sample 3 reached maximum level, and the highest values of b* and a* were associated with the cooked and raw control. The superior cooking quality was related to the sample 3 (1.5% β-glucan and 1% XG) while sample with 0.5% β-glucan and 2% XG had the minimum value. Regarding functional properties, the sample 3 was the superior sample in terms of prebiotic activity, glucose release, RSD, and RS while the control showed the maximum glucose release in all digestion intervals.
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