Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

Abstract

The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta.

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.…”

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

“…Due to the limitation of some nutrients, the fortifi cation of basic gluten-free formulations is recommended to develop value--added products. For instance, pseudocereal fl our such as buckwheat has been utilized to produce gluten-free bread (2-4) and pasta (5).…”

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

“…This has lead to an increased the demand for glutenfree products such as pasta (Kowlessar, 1972;Schoenlechner, Drausinger, Ottenschlaeger, Jurackova, & Berghofer, 2010), which has encouraged extensive gluten-free food product research and development. Wang, Bhirud, Sosulski, and Tyler (1999) and Chillo et al (2010) tried different extruding techniques in gluten-free pasta manufacture; Huang, Knight, and Goad (2001), Singh, Raina, Bawa, and Saxena (2004) and Chillo, Laverse, Falcone, and Del Nobile (2007) studied the effect of starches and gums on the production of nongluten pasta; and Schoenlechner et al (2010) and Mastromatteo, Chillo, Iannetti, Civica, and Del Nobile (2011) evaluated the use of different nonconventional flours in the development of gluten-free pasta. However, more research is needed since nonconventional flours often do not have a similar quality as that of durum wheat semolina.…”