Gluten-free pasta elaborated with taro flour (Colocasia esculenta): a study of the employ of egg white and transglutaminase on the technological properties

Abstract

Taro (Colocasia esculenta), like any tuber, lacks the proteins that form the gluten network, making it a possible source of carbohydrates in the production of gluten-free products. This study aimed to enable the production of gluten-free pasta elaborated with taro flour. To help with the pasta structure, egg white was used as a protein source, and the transglutaminase enzyme was used as a processing aid. Pasta was produced with varying the contents of egg white powder (5 to 50% replacement in flour) and transglutaminase (0.005 to 0.05% flour base) according to a complete 2² factorial design containing 7 assays. The pasta was evaluated for pH, instrumental color parameters, cooking properties, and texture. The results were analyzed using Response Surface Methodology. Egg white contributed to increasing the chroma and hue angle, while transglutaminase only increased the chroma. Both egg white and transglutaminase showed a positive interaction effect for cooking time and increased weight of cooked pasta, and a negative interaction effect on firmness. However, these raw materials had no significant effect on the volume increase of the cooked pasta and cooking loss. The lowest contents of egg white and transglutaminase enzyme used in this study have already sufficient to structure the gluten-free pasta elaborated with taro flour, which provides adequate technological characteristics to it.

Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta

“…1b5) caused by the highest EWP. Similar results were obtained by Campos & Almeida (2021), who found that EWP significantly increased the firmness of taro gluten‐free pasta. An increase in MBB flour led to an increase in protein content and total dietary fibre in MBB pasta.…”

Gluten free pasta with natural ingredient of color and carotene source

“…The synergistic effect of ingredients from different sources, such as roots, cereals, tubers, and legumes, contributes to the nutritional and cooking quality of GFPs as reported by Marti and Pagani (2013) in a review on the use of ingredients for the structuring of the GFPs. Proteic ingredients, such egg white could be used for better GFPs structuration, as used by Campos & Almeida (2020), for GFP based on taro flour, with addition of transglutaminase enzyme. For this purpose, and also for complementation of limiting amino acids of the GFPs that are based on cereal starch and flours, ingredients from legume plants can be used.…”