Effect of the Inulin Addition on the Properties of Gluten Free Pasta

Abstract

In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality; in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

“…Work of shear generally decreased with the inulin HPX addition (Table 2), the highest value of 152.10 g sec is observed for sample 4 (0.6 g u-3 fatty acids per 100 g of samples without inulin), while the lowest value of 96.89 g sec is observed in sample 9 (20 g inulin HPX per 100 g of samples without u-3 fatty acids). These data are consistent with values of hardness confirming that u-3 fatty acids stabilize protein-starch matrix while inulin HPX supplements are made weaker protein-starch matrix in pasta dough (Brennan et al, 2004;Brunel et al, 2010;Mastromatteo et al, 2012;Filipovi c et al, 2014;Tudoric a et al, 2002;Wojtowicz & Moscicki, 2014).…”

“…Addition of u-3 fatty acids (0.2, 0.4 and 0.6 g/100 g of samples) results in a higher value of hardness as compared to the pasta without u-3 fatty acids, probably due to strengthening of intra and inter molecular bonds in the dough, also noticed by Kadam and Prabhasankar (2010). Inulin HPX (10 and 20 g/100 g of samples) incorporated into the structure of pasta dough reduces pasta hardness due to diluting gluten as confirmed by Tudoric a, Kuri, and Brennan (2002), Aravind, Sissons, Egan, Fellows (2012), Aravind, Sissons, Fellows, Blazek, Gilbert (2012), Mastromatteo, Iannetti, Civica, Sepielli, and Del Nobile (2012) and Wojtowicz and Moscicki (2014). There were also significant differences in work of shear for different pasta formulations as shown in Table 2.Work of shear was generally increased with addition of u-3 fatty acids due to above mentioned beneficial interaction with protein and starch.…”

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

“…Another study demonstrated that the consumption of AXOS (in situ generated)‐containing bread improves gastrointestinal health of healthy human subjects (Damen et al, ). Besides bread, inulin has been incorporated into gluten‐free pasta (Mastromatteo, Iannetti, Civica, Sepielli, & Nobile, ) and cheese (Machuca et al, ). Prebiotic functionality has also been established in beverages such as orange juice with GaOS (Costabile et al, ) or FOS (Vega & Zuniga‐Hansen, ) and milk (Konar, ).…”

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

“…There are a number of reports on the development of gluten-free pasta using ingredients such as oat flour, egg albumin, buckwheat flour, maize flour etc. (Schoenlechner et al 2010;Mastromatteo et al 2012;Padalino et al 2013;Susanna and Prabhasankar, 2013). Starch noodles developed from tuber starches such as cassava, sweet potato or Canna edulis are essentially gluten-free and hence an ideal choice for celiac patients.…”