Gluten-free pasta based on corn, rice, and quinoa flours plus hydrocolloids
محورهای موضوعی : food science
Neda Mazid Abadi
1
,
Anousheh Sharifan
2
,
Mohammad Hossein Azizi
3
,
H. Behmadi
4
1 - PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Professor of the Department of Food Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
4 - Assistant Professor of Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
کلید واژه: hydrocolloids, gluten free pasta, glycemic responses, functional properties, physicochemical properties,
چکیده مقاله :
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.
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.
Anon. (2000). American Association of Cereal Chemists. Method 66-50, 26-10A, 26.41, 66-41.
Agama-Acevedo, E., Islas-Hernandez, J. J., Osorio-Diaz, P., Rendon-Villalobos, R., Utrilla-Coello, R. G., Angulo, O. & Bello-Perez, L. A. (2009). Pasta with unripe banana flour: physical, texture, and preference study. Sensory and Food Quality, 74(6), S263-S267. http://doi.org/10.111/j.1750.3841.2009.01215.x.
Ahmad, A., Anjum, F. M., Zahoor, T., Din, A. & Nawaz, H. (2009). Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures. International Journal of Food Science and Technology, 44, 181-187.
AOAC. (2005). Determination of Moisture, Ash, Protein, and Fat. Official Method of Analysis of the Association of Analytical Chemists, Washington DC.
Badri, M. & Alizadeh, A. (2016). Survival of Lactobacillus acidophilus in low fat stirred yoghurt
containing barley Beta-Glucan. Journal of Food Hygiene, 6(23), 55-89.
Brochard, M., Correia, P., Barroca, M. J. & Guine, R. P. F. (2021). Development of a new pasta product by the incorporation of chestnut flour and bee pollen. Journal of Applied Science, 11,1-19. https://doi.org/10.3390/app11146617
Chillo, S., Monro, J. A., Mishra, S. & Henry, C. J. (2010). Effect of incorporting legume floue into semolina spaghetti on its cooking quality and glycemic impact measured in vitro. International Journal of Food Science Nutrition, 61, 149-160.
Culetu, A., Eglantina, D., Papageogiou, M. & Varzakas, T. (2021). The role of hydrocolloids in gluten-free bread and pasta; Rheology, characteristics, staling, and glycemic index. Foods, 10 (3121), 1-19. https://doi.org/10.3390/foods10123121
Demarchi, S. M., Ruiz, N. A. Q., De Michelis, A. & Giner, S. A. (2013). Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods. LWT-Food Science and Technology, 52(1), 21–26
De Paula, R., Abdel-Aal, E. S. M., Messia, M. C., Rabalski, I. & Marconi, E. (2017). Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta. Journal of Cereal Science, 75, 124-131. https://doi.org/10.1016/j.jcs.2017.03.030
El-Sohaimy, S. A., Brennan, M., Darwish, A. M. & Brennan, C. (2020). Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences, 65(1), 28-34. https://doi.org/10.1016/j.aoas.2020.05.005
Foschia, M., Beraldo, P. & Peressini, D. (2016). Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. Journal of Science Food Agriculture, http://doi.org/10.1002/jsfa.7766
Gao, Y., Janes, M. E., Chaiya, B., Brennan, M. A., Brennan, CH. S. & Prinyawiwatkul, W. (2017). Gluten-free bakery and pasta products: prevalence and quality improvement. International Journal of Food Science and Technology, http://doi.org/10.1111/ijfs.13505.
Garbetta, A., D’Antuono, I., Melilli, M. G., Linsalata, V., Scandurra, S. & Cardinali, A. (2020). Inulin enriched durum wheat spaghetti: Effects of polymerization degree on technological and nutritional characteristics. Journal of Functional Foods, 71, 104004. https://doi.org/10.1016/j.jff.2020.104004
Gholam Mostafaei, F.S., Rostami Nejad, M., Hajinabi, Y., Aghamohammadi khamene, E., Kabiri, F., Rezaei-Tavirani, M., Ebrahimi Daryani, N. & Zali, M. (2019). The High Costs of Gluten-Free Products for Iranian Patients with Celiac Disease. Govaresh, 24, 156-163.
Goni, I., Garcia-Alonso, A. & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. https://doi.org/10.1016/S0271-5317(97)00010-9
Gupta, A., Sharma, S. & Surasani, V. K. R. (2021). Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization. LWT, Food Science and Technology, 135, 110045. https://doi.org/10.1016/j.lwt.2020.110045
Javaid, A. B., Xiong, H., Xiong, Z., Soomro, A. H., Ahmad, I., Nawaz, A. & Ullah, I. (2018). Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles. Journal of Food Measurement and Characterization, 12(4), 2453-2460.
Jankovic, M., Barac, M., Pesic, M., Dodig, D., Kandic, V. & Zilic, S. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. International Journal of Food Science & Technology, 50, 2236–2245. https://doi.org/10.1111/ijfs.12894
Kan, L., Oliviero, T., Verkerk, R., Fogliano, V. & Capuano, E. (2020). Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility. Journal of Functional Foods, 68, 103924. https:/doi.org/10.1016/j.jff.2020.103924
Kamali Rousta, L. K., Yazdi, A. P. GH. & Amini, M. (2020). Optimization of athletic pasta formulation by D-optimal mixture design. Food science and Nutrition, 8, 4546-4554. https://doi.org/10.1002/fsn3.1764.
Krawecka, A., Sobota, A. & Sykut-Domanska, E. (2020). Physicochemical, sensory, cooking qualities of pasta enriched with oat B-glucan, xanthan gum, and vital gluten. Foods, 9 (1412), 1-18. https://doi.org/10.3390/foods9101412.
Lambert, K. & Ficken, C. (2016). Cost and affordability of a nutritionally balanced gluten-free diet: Is following a gluten-free diet affordable? Nutrition and Dietetics, 73, 36-42.
Larrosa, V., Lorenzo, G., Zaritzky, N. & Califano, A. (2013). Optimization of rheological properties of gluten-free pasta dough using mixture design. Journal of Cereal Science, 57, 520-526. https:/dx.doi.org/10.1016/j.jcs.2013.03.003
Linares-Garcia, L., Repo-Carrasco-Valencia, R., Paulet, P. G. & Schoenlechner, R. (2019). Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme Pox. European Food Research and Technology, 245, 2147-2156. https://doi.org/10.1007/s00217-01903320-1
Madhukumar, M. S. & Muralikrishna, G. (2010). Structural characterization and determination of prebiotic activity of purified xylo-oligosaccharides obtained from Bengal gram husk (Cicer arietinum L.) and wheat bran (Triticum aestivum). Food Chemistry, 118, 215-223. https://doi.org/10.1016/j.foodchem.2009.04.108
Makdoud, S. & Rosentrater, K. A. (2017). Development and testing of gluten-free pasta based on rice, quinoa, and amaranth flours. Journal of Food Research, 6(4), 91-110. https://doi.org/10.5539/jfr.v6n4p91
Menon, R., Padmaja, G. & Sajeev, M. S. (2015). Ultrastructural and Starch Digestibility Characteristics of Sweet Potato Spaghetti: Effects of Edible Gums and Fibers. International Journal of Food Properties, 18, 1231–1247. http://doi.org/10.1080/10942912.2014.903263
Milde, L. B., Chigal, P. S., Olivera, J. E. & Gonzalez, K. G. (2020). Incorporation of xanthan gum into gluten-free pasta with cassava starch. Physical, textural and sensory attributes. LWT-Food Science and Technology, 131 (109674), 1-6. https://doi.org/10.1016/j.lwt.2020.109674
Nasehi, B. (2020). Technological functionality, sensory properties, and nutritional value of pasta
products enriched with different dietary fiber resources: a review. Journal of Food and Bioprocess Engineering, 3 (2), 160-167.
Rocha Parra, A.F., Ribotta, P.D. & Ferrero, C. (2015). Apple pomace in gluten-free formulations: effect on rheology and product quality. International Journal of Food Science & Technology, 50, 682–690. https://doi.org/10.1111/ijfs.12662
Rovalino-Córdova, A. M., Fogliano, V. & Capuano, E. (2018). A closer look to cell structural barriers affecting starch digestibility in beans. Carbohydrate Polymers, 181, 994–1002. https://doi.org/10.1016/J.CARBPOL.2017.11.050.
Sanchez, H. D., Osella, C. A. & De La Torre, M. A. (2006). Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. Journal of Food Science, 67(1), 416- 419.
Sardabi, F., Azizi, M. H., Gavlighi, H. A. & Rashidinejad, A. (2021). The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. LWT - Food Science and Technology, 136, 110332. https://doi.org/10.1016/j.lwt.2020.110332
Sobota, A., Rzedzicki, Z., Zarzycki, P. & Kuzawinska, E. (2015). Application of common wheat bran for the industrial production of high-fibre pasta. International Journal of Food Science & Technology, 50, 111–119. https://doi.org/10.1111/ijfs.12641
Sozer, N. (2009). Rheological properties of rice pasta dough supplement with proteins and gums. Food Hydrocolloids, 23, 849-855. http://doi.org/10.1016/j.foodhyd.2008.03.016
Srikaeo, K., Laothongsan, P. & Lerdluksamee, C. (2018). Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. International Journal of Biological Macromolecules, 109, 517-523. https://doi.org/10.1016/j.ijbiomac.2017.12.121.
Susanna, S. & Prabhasankar, P. (2013). A study on development of Gluten free pasta and its biochemical and immunological validation. LWT-Food Science and Technology, 50, 613-621. https://dx-doi.org/10.1016/j.lwt.2012.07.040
Tazrart, K., Zaidi, F., Salvador, A. & Haros, C. M. (2018). Effect of broad bean (vicia faba) addition on starch properties and texture of dry and fresh pasta. Food Chemistry, 278, 476-481 https://doi.org/10.1016/j.foodchem.2018.11.036.
Torres, O. L., Lema, M. & Galeano, Y. V. (2021). Effect of using quinoa flour (chenopodium quinoa Willd.) on the physicochemical characteristics of an extruded pasta. International Journal of Food Science, 2021, 1-8. https://doi.org/10.1155/2021/8813354
Yahyavi, M, Kamali Rousta, L., Azizi, M. H. & Amini, M. (2020). Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta. Journal of Food Science and Technology, 17 (102), 103-115. [In Persian]
Ziaolhagh, S. H. & Jalali, H., (2017). Physicochemical properties and survivability of probiotics in bio-doogh containing wild thyme essence and xanthan gum. International Food Research Journal, 24(4).
