Formulation optimisation of gluten‐free functional spaghetti based on quinoa, maize and soy flours

Abstract

In this work, the formulation of non-conventional gluten-free fresh and dry pasta based on quinoa, maize and defatted soy was optimised. Results showed that the dough samples with high content of maize had the higher value of elongation and shear viscosity and then increased dough firmness. The pre-gelatinised maize content also affected the rheological properties by increasing the dough firmness. Regarding the dry spaghetti sensorial properties, the surface response plot showed that the overall acceptability of both non-cooked and cooked spaghetti increases with the increase of the pre-gelatinised maize content and the decrease of the quinoa flour, whereas the soy flour did not affect the overall quality. In particular, the pre-gelatinised maize improved the resistance to break and the taste of non-cooked and cooked spaghetti, respectively. Regarding the fresh spaghetti, results showed that the overall acceptability for fresh non-cooked spaghetti increases with the increase of the pre-gelatinised maize content and with the decrease of the quinoa flour; whereas, only the pre-gelatinised maize content affected the overall acceptability of fresh cooked spaghetti.

Heritabilities of morphological and quality traits and interrelationships with yield in quinoa ( Chenopodium quinoa Willd.) genotypes in the Mediterranean environment

“…The data from this study of some qualitative characteristics of quinoa seeds (protein content, dietary fibre, YPC) from different genotypes of different origins has provided further support for the conclusions of Caperuto et al (2001), Chillo et al (2009), andMastromatteo et al (2011), in terms of the possibility to add quinoa flour to durum wheat semolina to obtain enriched pasta with improved qualitative and nutritional characteristics.…”

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

“…This flour has a characteristic flavor not easily recognized by the consumers. Mastromatteo et al (2011) found that the quinoa constituents bring about a bitter taste that negatively affects the overall acceptability of non-conventional gluten-free fresh and dry pasta. Panelist perceived significant differences (p ≤ 0.05) at three degrees of freedom among sponginess provided by the different flours.…”

Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient

“…None of the quinoa varieties included in this study presented protein bands corresponding to the gliadins, the wheat prolamins are present in positive control (GL lane). Albumins and globulins are the major protein fraction (44-77 % of total protein) in quinoa, whilst this pseudocereal contains very low amount (<2 %) or does not contain prolamins [22], the toxic proteins for celiac disease. Conversely, prolamins in toxic cereals are above 30 % [13].…”