Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

Abstract

SummaryEgg white protein and soy protein were incorporated into a banana and cassava flour blend (75:25) to produce gluten‐free pasta. The objectives of study were to investigate the effects of the different protein sources on the physico‐chemical properties of gluten‐free pasta. The levels of protein inclusion were 0%, 5%, 10% and 15% of composite flour (w/w) for each type of protein. Pasta made from 100% durum wheat semolina was used as controls. The protein fortification affected the total starch, resistant starch and protein content of gluten‐free pasta compared to semolina pasta. No significant effects of soy/egg white protein addition were found in either insoluble or soluble dietary fibre content. Cooking properties of pasta (optimum cooking time, swelling index, water adsorption index and cooking loss) and texture properties (firmness and extensibility) were affected by the level of protein addition and the type of protein. Results showed the utilisation of 25% cassava flour and protein inclusion have a promising application in gluten‐free pasta production.

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

“…It is important to highlight that the incorporation of unconventional flours can affect the technological characteristics in several ways, including the formation of a protein network and formation of the oil‐amylase complex with influence on the starch swelling (González et al., 2021), integrity, and strength of protein binding, starch content, and protein type and content (Rachman et al, 2020). These changes can lead to a reduction in loss of solids, increase in nutritional value, and improve other important properties and components of fresh pasta (Sobota et al., 2020).…”

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

“…Due to high amount of carbohydrate contents (>80%) of the flours of studied cassava varieties, it can be utilized in formulating composite flour blends in the food manufacturing. In particular, high carbohydrate contents facilitate manufacturing foods such as cassava strips [ 5 ], snacks [ 29 ], gruels [ 27 , 30 ], short biscuits [ 6 ], porridges [ 9 ], instant flours [ 10 ], and gluten-free pasta [ 8 ].…”

“…Gegios et al [ 40 ] has stated that cassava varieties with colored flesh contained higher amount of carotene than varieties with white flesh. The color of cassava flour is important in foods such as ice creams, flavored beverages, desserts, cakes [ 41 ], strips [ 5 ], gruels [ 28 , 30 ], gluten-free pasta [ 8 ], and gluten-free cookies [ 42 ]. Moreover, it is important in cassava starch industry [ 43 ].…”

“…Cassava has many applications in the product diversification, varying from food to nonfood products [ 4 ]. Being a rich source of carbohydrate, cassava facilitates the utilization of its flour in the applications such as manufacturing cassava strips [ 5 ], short biscuits [ 6 ], pasta [ 7 , 8 ], porridges [ 9 ], instant flour [ 10 ], and starch films [ 11 ].…”

Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

“…Despite the shape (fettuccini) of pasta being perfectly formed, other present elements such as the protein and soluble fiber in the materials probably provided the matrix consistency in our product. The changes in texture by protein increment in pasta have been related to protein-protein interactions, which, similarly to a protein-gluten complex, can form compact structures [78]. Different superscript letters (a, b, c, d) in the same column represents significant difference (p < 0.05).…”