Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta

Abstract

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals.

Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

“…The low degree of starch hydrolysis in the CPV sample could be due to the vegetable fiber, which retards amylase action . On the other hand, the highest level of starch digestion from sorghum pasta is in agreement with the fact that these samples were made with a domestic extruder that generated a less compact structure, easily accessible for enzymes, compared with the other gluten‐free pastas that were tested, which also both contained pregelatinized corn starch.…”

“…The lowest protein content was found in rice pasta, probably due to lack of ingredients such as egg and albumin, although this observation differed from the information on the package because we determined the protein content in cooked pasta (Table ) whereas the nutritional facts are calculated in the raw product. Both corn and soy pasta samples showed intermediate protein levels, whereas sorghum pasta showed the highest protein content in both samples (Table ) due to the inclusion of egg in the formulation …”

“…Most commercial gluten‐free pasta is produced with rice, corn, or soy flour. With that in mind we recently published a study using sorghum flour as a raw material for gluten‐free pasta, with a combination of additives, in which we obtained a final product with good qualities . Sorghum ( Sorghum bicolor (L.) Moench) is a drought‐resistant and heat‐tolerant crop in semi‐arid conditions and has been traditionally used primarily as animal feed in Western countries; nevertheless, nearly 40% of the world's sorghum production is used for human food in Africa and India .…”

“…In these sense, we developed a gluten‐free pasta using decorticated sorghum flours avoiding treatments as fermentation or sprouting of grains . This results in a product with good cooking properties …”

“…With that in mind we recently published a study using sorghum flour as a raw material for gluten-free pasta, with a combination of additives, in which we obtained a final product with good qualities. 7 Sorghum (Sorghum bicolor (L.) Moench) is a drought-resistant and heat-tolerant crop in semi-arid conditions and has been traditionally used primarily as animal feed in Western countries; nevertheless, nearly 40% of the world's sorghum production is used for human food in Africa and India. 8 In addition to these advantages, sorghum is gluten free and has a high content of polyphenols, 9 which are associated with a positive impact on human health.…”