Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Abstract

Summary Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

“…The other formulations tended to have lower lightness, but higher redness value compared with control even after cooking. A higher proportion of banana flour led to a darker color of gluten‐free pasta which similar with previous research of green banana flour addition on rice pasta (Sarawong, Rodríguez Gutiérrez, et al, ).…”

“…All the gluten‐free pasta formulations have lower firmness and tension compared to semolina pasta, which illustrated a poor texture quality of all experimental treatments. Similar results have been recorded by Zandonadi et al () and Sarawong, Rodríguez Gutiérrez, et al () who noted that the increase in rice flour replacement with banana flour in gluten‐free pasta formulation led to a decreasing of firmness. This indicates that the protein content of banana flour has a lower functional quality compared to wheat and the amount of protein on the blend was not sufficient to promote a good textural quality of gluten‐free pasta (Sarawong, Rodríguez Gutiérrez, et al, ; Zandonadi et al, ).…”

“…The differences of physico‐chemicals characteristics of gluten‐free pasta appears to be associated with the initial content of both banana and cassava flours compared to semolina flour. This result was different from other gluten‐free pasta experiments using banana or cassava flour (Baah et al, ; Fiorda et al, ; Leonel et al, ; Sarawong, Rodríguez Gutiérrez, Berghofer, & Schoenlechner, ), possibly because these authors also made some improvements in their pasta making, either by still using wheat ingredient or by protein addition.…”

Effect of extraction method and ripening stage on banana peel pigments

“…() and Sarawong et al . () developed gluten‐free pasta products with unripe banana flour that has low glycaemic index and higher resistant starch. Orsuwan & Sothornvit () studied the possibility of developing cross‐linked banana starch for food applications.…”

Gluten‐free bakery and pasta products: prevalence and quality improvement

“…The lack of gluten affects the structure of the matrix by reducing the continuous network formed by coagulated gluten proteins (Padalino et al, 2016). The improvement of GF pasta and noodle has been focused on selection of materials (pseudo-cereals, legume flours and vegetable or fruits powder) and modified processing methods (Marcella et al, 2012;Giuberti et al, 2015;Sarawong et al, 2014;Rafiq et al, 2017). According to Padalino et al (2016), GF technology primarily depends on dough heating and cooling operations, before starch gelatinisation and its subsequently retrogradation.…”