Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Abstract

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

“…According to literature, the composition of algae rich in proteins produced a change in the structure of the dough of pasta, causing a weakening in this enriched pasta [ 28 , 30 ]. Concerning springiness, the enrichment with these marine ingredients resulted in a loss of elasticity compared with the control.…”

Special Issue: Innovative Pasta with High Nutritional and Health Potential

“…Consequently, the agro-food sector was prompted towards the research and development of functional foods presenting healthy features that go beyond their nutritional value. This new trend also involved the pasta sector to look for innovative pasta formulations by replacement or enrichment of durum wheat semolina with functional ingredients from plant [ 1 , 2 , 3 ] or animal origin [ 2 , 4 , 5 ], or by the use of alternative raw materials such as gluten-free cereals [ 4 , 6 , 7 ], minor cereals [ 3 , 8 , 9 ], pseudocereals and legumes [ 2 ]. Indeed, pasta, due to its versatility, low cost, nutritional value and pleasant taste, is largely consumed worldwide, thus representing a suitable carrier to deliver functional molecules exerting human-health-beneficial effects.…”

“…Dried pasta is the symbol of Italian food, and it is certainly no coincidence that 7 out of the 11 articles published in this Special Issue, come from Italian research groups [ 2 , 3 , 6 , 7 , 8 , 10 , 11 ]. Pasta functionalization has been mainly reached by fortification with dietary fiber [ 3 , 6 ], antioxidants [ 4 , 5 ], proteins [ 2 ], vitamins and minerals [ 1 ], which are present in a limited amount in durum wheat semolina. The consumption of high-fiber pasta contributes to reducing blood pressure, cholesterol levels, risk of colon cancer and coronary heart disease and improving the feeling of satiety.…”

“…Hence, they have been used as ingredients mainly to enhance the antioxidant activity of pasta by enrichment with flour from dried fruit and vegetables [ 1 , 2 , 3 ], with pureed or with antioxidant compounds extracted from them. Recently, pasta functionalization has also been realized by the use of novel ingredients such as edible insects, fish [ 4 , 5 ], seaweed [ 2 ] and meat as a source of proteins, fiber, vitamins, minerals and beneficial fats. For example, the partial replacement of semolina with cricket flour increase proteins, fiber, unsaturated fatty acids, minerals and antioxidant activity, while it decreases carbohydrate content of enriched pasta.…”

“…Moreover, the growing demand for gluten-free products for people affected by celiac and non-celiac gluten sensitivity and for consumers who prefer a gluten-free diet has been satisfied by the presence on the market of a broad range of high-quality gluten-free pasta. Although the lack of gluten makes the processability of dough into pasta very difficult, the replacement of semolina with gluten-free cereals (rice, corn, sorghum), pseudocereals (quinoa, chia, buckwheat), and legumes (beans, fava beans, peas, chickpeas, lentils, lupins) and the use of additives (gums, emulsifiers or hydrocolloids) and appropriate technologies has allowed industries to produce gluten-free pasta with acceptable sensorial characteristics [ 4 , 6 , 7 ].…”