Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta

Chauhan, Arti; Saxena, D.C.; Singh, Sukhcharn

doi:10.1007/s11694-017-9495-4

Cited by 31 publications

(28 citation statements)

References 25 publications

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“…Extensibility is the measurement of the distance at which the noodles is fractured during extension (Chauhan et al, 2017). In the table 3 showed this test, a decrease in extensibility was observed when increasing the concentration of CF, with M3 having the lowest extensibility value (2.76 ± 0.48 mm) compared to the control (3.34 ± 0.54 mm).…”

Section: Noodles Extensibilitymentioning

confidence: 97%

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Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

et al. 2021

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The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.

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Section: Noodles Extensibilitymentioning

confidence: 97%

“…The color readings were expressed using the CIELAB system (L*, a* and b*). The of L* values measure black to white (0-100), the a* values measure redness when positive and b* values measure the yellowness when positive (Chauhan et al, 2017).…”

Section: Color Characteristics Of the Noodlesmentioning

confidence: 99%

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

et al. 2021

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“…The water absorption capacity (WAC) was calculated along with the increasing pasta weight after cooking against pasta dry weight [11,19]. The measurements were performed in triplicate.…”

Section: Determination Of Pasta Quality 231 Cooking Qualitymentioning

confidence: 99%

“…For consumers of gluten-free pasta products, cooking loss (CL) and the water absorption capacity (WAC) are some of the key determinants of pasta quality [11]. The results of CL and WAC tests in the control pasta and samples with various levels of xanthan gum are shown in Table 3.…”

Section: Cooking Qualitymentioning

confidence: 99%

“…Still, the absence of gluten in the proceeded material create serious technological challenges [9]. One of the possible solutions to this problem is to add hydrocolloids (xanthan gum, guar, carrageenan) that replaces gluten in pasta successfully [8,10,11]. These substances are widely used as food additives since they can improve such qualities as density, emulsification, water absorption, structure stabilization, or gelling.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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Replacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum. This paper focuses on the possibility of obtaining a new type of gluten-free maize-field bean pasta and explores the characteristics of phenolics content, antioxidant activity, cooking quality, textural and thermotropic behavior as well as the microstructure of pasta products with the various levels of added xanthan gum. The obtained results revealed that 0.25, 0.50 and 0.75% addition of xanthan gum to pasta did not have significant influence on its phenolics content and antioxidant activity, whereas 1.00% addition caused a decrease in the tested parameters. On the other hand, the opposite effect of gum addition on the cooking quality, texture characteristic and microstructure was observed. The addition of xanthan gum to the formulation improved pasta quality while reducing the leaching of its components into the cooking water. Pasta prepared with 1.00% xanthan gum showed the lowest cooking loss, the highest firmness, and the lowest adhesiveness. These results revealed a significant influence of xanthan gum content on pasta properties as confirmed by the thermal analysis and SEM microstructure observations.

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Gluten Free Pasta Production and Formulation Design

González

Loubes

Tolaba

2023

Designing Gluten Free Bakery and Pasta Products

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Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta

Cited by 31 publications

References 25 publications

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

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

Gluten Free Pasta Production and Formulation Design

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