Effect of xanthan gum on processing and cooking quality of nontraditional pasta

Abstract

The physicochemical properties of three different commercial sources of xanthan gum (XG) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water-holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG. For example, time-to-peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU; and end width from 2 to 3 BU depending on the vendor of XG. Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253-270 J s À1 ) and had the greatest extrusion rate (range 3.38-3.65 g s À1 ), both of which resulted in the lowest specific mechanical energy (range 69-79 J g À1 ) required to extrude spaghetti samples.

Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

“…The cooking loss is an indicator of the capability of the starch-protein matrix to retain its physical integrity during cooking (Bruneel, Pareyt, Brijs, & Delcour, 2010), and only values lower than 7% are acceptable for a good quality pasta (Sissons, Abecassis, Cubadda, & Marchylo, 2012). Generally, nonstarch polysaccharide addition increased the cooking loss (Sandhu, Simsek, & Manthey, 2015); this data was confirmed by our study. In fact the cooking loss value of BF-ditalini (4.20 g/100 g) was slightly but significantly higher (p ¼ 0.02) than that of control pasta, indicating that inclusion of BF did not affect remarkably the pasta quality.…”

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

“…Pasta derived from cereal is naturally typically unbalanced as it is low in vitamins, minerals and fibre (Onipe et al, 2015;Sandhu et al, 2015). It has been pointed out that new sources of dietary fibre may confer significant health benefits to cereal products; for example, fibre extracts from fruits such as apples and kiwi may also cause beneficial co-extraction of bioactive compounds namely flavonoids and carotenoids (Grigor et al, 2016).…”

Quality Changes in Functional Pasta During Storage in Two Different Packaging Materials: LDPE and BOPP

“…), soya and oat supplemented nontraditional pasta (Sandhu et al . ) and millet based functional pasta (Gull et al . ).…”

“…Different types of nutrient-enriched pasta have been developed viz. high fiber pasta by incorporating wheat bran (Sobota et al 2015), ancient and modern wheat pasta (G elinas et al 2016), gluten free pasta from flaxseed and rice (De Moura et al 2016), soya and oat supplemented nontraditional pasta (Sandhu et al 2015) and millet based functional pasta (Gull et al 2016). Millets are having considerable potential in food and beverage preparations and being gluten free they are suitable for celiac disease patients (Taylor et al 2006).…”