Gluten free pasta with natural ingredient of color and carotene source

Abstract

The gluten-free pasta (GFP) has a higher cost and is often brittle, pale, and poorly balanced in macro and micronutrients when compared to wheat-based pasta. This study aimed to use the biofortified sweet potato flour, a natural source of color and provitamin A ingredient, with rice flour, hydrolyzed soy protein concentrate, and carboxymethyl cellulose gum to produce GFP, using a central composite rotatable design with three factors (23) and the central point. The GFP were evaluated by instrumental color analysis, and visual analysis of technological characteristics (presence of cracks, defect, and shape aspect), used for selection. Three GFP were selected: E1, E2 and E12, which showed absence of breaks or defects and an intermediate aspect after cooking, which were submitted to nutritional, functional and sensory evaluations. These GFPs presented levels of β-carotene of 135.22, 292.04 and 147.54 µg/g (dry basis), respectively, and showed sensory overall liking means in the acceptance region (>4.5) with no significant differences among them. According to the penalty analysis, the parameters color and consistency penalized these averages. Therefore, optimizing the ingredients’ concentrations improved the nutritional value and the sensory acceptability of GFP.

Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

“…The main starch sources for GFP are rice (Giuberti et al, 2015;Bouasla et al, 2016;Ferreira et al, 2016;Foschia et al, 2017;Albuja-Vaca et al, 2020;Scarton et al, 2021) and corn (Ferreira et al, 2016;Larrosa et al, 2015;Camelo-Méndez et al, 2018;Milde et al, 2020;Baah et al, 2022), as they are less expensive raw materials due to their market value and large-scale production.…”

“…The authors observed an increase in the mineral content of the pasta, mainly iron (8.4 to 23.9 mg/ kg), manganese (2.6 to 12.3 mg/kg), and zinc (20 to 78 mg/kg). Scarton et al (2021) studied the use of the biofortified sweet potato flour as an ingredient in rice-based GPFs, obtaining pastas with improvement of provitamin A content.…”

Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

“…The formation of a physical barrier for sensitive compounds provides longer shelf life under the variable storage conditions, preventing deleterious reactions and controlled release of targeted bioactives in food products [10,11]. Several scientific groups reported preliminary studies about pasta rich in carotenoids [12][13][14], but comprehensive research about this type of product and its quality and consumers' preferences have not yet been reported. Due to this fact, the objectives of this study were to determine the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates, as well as to investigate the sensory profile for this type of functional food product.…”

Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes

“…Black rice flour is one option for developing new products due to its high versatility and great potential for the development of foods with bioactive compounds that attend to a specific consumer, such as celiac individuals, who need a diet with gluten restriction (Scarton et al, 2021;Meza et al, 2020). Consumer presents a crescent interest not only for healthier food, but also for its practicality, low cost, and sensory attributes, which are all considered in purchase intention (Meza et al, 2019).…”