Improvement of Structural and Nutritional Quality of Gluten Free Pasta

ABSTRACT

In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in gluten-free pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.

KEYWORDS:

• Gluten-free
• pasta
• additive
• texture
• cooking quality

Acknowledgments

Authors acknowledge the financial support of Necmettin Erbakan University, Scientific Research Projects (BAP −181219003). Author Mine ASLAN is a 100/2000 The Council of Higher Education PhD Scholar.

Contribution statement

Nilgün Ertaş; Supervision, Conceptualization, Methodology, Writing - review & editing, Mine Aslan; Formal analysis, Writing - original draft, Investigation Asuman Çevik; Formal analysis, Writing - original draft, Investigation.

Disclosure statement

The authors declare that they do not have any conflict of interest.