Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

Widelska, Gabriela; Wójtowicz, Agnieszka; Kasprzak, Kamila; Dib, Ahlem; Oniszczuk, Tomasz; Olech, Marta; Wojtunik-Kulesza, Karolina; Nowak, Renata; Sujak, Agnieszka; Dobrzański, B.; Oniszczuk, Anna

doi:10.1515/chem-2019-0075

Cited by 12 publications

(9 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Besides, addition of gum results in the development of continuous protein network, which reduces pasta adhesiveness. Padalino et al (2013) and Widelska et al (2019) also observed that the hydrocolloid addition to the gluten-free pasta formulation led to the decrease in adhesiveness. Other textural attributes including cohesiveness, springiness, gumminess, and chewiness also increased with the addition of gum in pasta formulation.…”

Section: Textural Properties Of Pastamentioning

confidence: 91%

See 1 more Smart Citation

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

et al. 2021

View full text Add to dashboard Cite

There has been a growing demand for the production of gluten-free products due to increased occurrence of celiac disease. Thus, different research groups have been investigating the use of various available materials for the development of these functional products to fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas of the Himalayan region of Kashmir valley, India. To determine their potential as an alternative to conventional food grains, an investigation was conducted to determine the physicochemical, functional, pasting, and thermal properties of Horse Chestnut (HCN) flour and its compatibility for the development of gluten-free pasta. HCN flour comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, and 4.65% water absorption index. HCN flour showed 505 cp peak, 354 cp trough, 151 cp breakdown, 472 cp final viscosity, and 66.05°C pasting temperature. Transition temperatures (onset, peak, and conclusion) and enthalpy change (ΔH) were 60.12°C, 69.90°C, 81.53°C, and 10.56 J/g, respectively. Pasta prepared from HCN flour using guar gum (0, 0.5, and 1%) was analyzed for color, cooking qualities, and textural and sensory analysis. The present results showed that HCN flour possesses good nutritional quality and has properties comparable to conventional wheat flour. Therefore, HCN-flour-based pasta can act as a nutritious alternative to conventional gluten-free pasta and add variety to the diet of people suffering from celiac disease.

show abstract

Section: Textural Properties Of Pastamentioning

confidence: 91%

“…The cooked weight of HCN pasta samples increased from 9.57/5 g to 12.39g/5 g with an increase in the concentration of gum used. The rise in cooked weight may be related to water-binding and water-holding capacity of the gum used for the preparation of pasta (Widelska et al, 2019).…”

Section: Cooking Characteristics Of Pastamentioning

confidence: 99%

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

et al. 2021

View full text Add to dashboard Cite

show abstract

“…After hydrating this hydrocolloid, it can fill up any free space in the system, which makes dough structure stronger. As a previous study reports [47], adding up to 1% XG to corn-bean pasta results in a more compact internal structure with visible starch granule agglomerates embedded in the fibrous protein-gum matrix. In line with these results, it would be interesting to employ a XG concentration of approximately 0.6% to achieve improved textural characteristics to approach the sought "al dente" point.…”

Section: Mechanical Properties Of the Uncooked And The Cooked Fresh Egg Pastamentioning

confidence: 51%

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

Martín-Esparza

Raigón

García-Martínez

et al. 2021

Foods

View full text Add to dashboard Cite

The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box–Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.

show abstract

“…Hydrocolloids could bind large amounts of water; the more water they bind, the faster heat will transfer (Nussinovitch, 1997). Apart from the above, positive association between starch and hydrocolloid might restrict the phase transition and mobility of starch chain (Widelska et al, 2019), as noted in samples with high gum fraction.…”

Section: Cooking Qualitymentioning

confidence: 93%

Instant rice-based composite pasta requiring no cooking

Devi

Kalita

Barooah

et al. 2020

Food sci. technol. int.

View full text Add to dashboard Cite

The present study was undertaken to develop rice-based composite pasta with improved cooking/rehydrating and nutritional qualities. Pasta samples (T1-T10) having different proportions of rice flour (RF, 60-80%), wheat flour (WF, 40-12%), malted green gram flour (MGGF, 5 and 10%) and guar gum (GG, 1-3%) were prepared using a single screw extruder. Pasta made of 100% WF served as the control (T0). The cooked or rehydrated samples were evaluated for their cooking properties (optimum cooking time, cooking loss and swelling index), whiteness and yellowness indices, textural and organoleptic parameters. Substitution of WF by RF significantly reduced the cooking time, and improved the whiteness and swelling indices of the samples. However, reduction in WF increased the cooking loss, compromised textural and organoleptic attributes in samples with high RF content (80%); nevertheless, addition of GG and MGGF reduced these losses and improved the sensory qualities (p < 0.05). Irrespective of the composition of rice-based pasta, the optimal cooking time ranged within 2–4 min (unlike T0) and these samples could also be rehydrated in hot water within a short span of 5 min to attain textural qualities at par with their cooked counterparts and with sensorial scores well above the limit of acceptable range (≥5) (except T3 (80%RF + 20%WF)); nonetheless the cooked ones led to higher preference from the sensory panel. Adhesiveness of the rehydrated samples was lesser than their cooked counterparts, while vice versa was observed in case of their instrumental firmness/hardness. Among these, T7 (70%RF + 19%WF + 10%MGGF + 1%GG) and T9 (80%RF + 13%WF + 5%MGGF + 2%GG) exhibited high protein content (∼1.17–1.29 times higher than T0) and the most desired low in vitro starch digestibility and calorific values (∼1.16–1.25 fold reduction). Thus low-cost quick-cooking/rehydrating pasta can be successfully developed by adding suitable amount of MGGF and GG into rice-wheat composite flours.

show abstract

Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta

Cited by 12 publications

References 34 publications

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

Instant rice-based composite pasta requiring no cooking

Contact Info

Product

Resources

About