Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

Abstract

The consumption of foods with high protein content from pseudocereals is of great industrial interest. Pasta has a high gluten content; consequently, obtaining these gluten-free products is a technological challenge. The products obtained from quinoa show excellent results in protein and fiber with low glycemic index. This work focused on studying the effect of quinoa fat on the production of long pasta by extrusion in different mixtures of hyperprotein quinoa (HHP). It was observed that formulations with high percentages of starch showed a higher expansion rate, due to a higher fat content. Likewise, extruded pastes showed higher values of brightness than those containing lower percentages of starch and crude fat. The fracturability results were associated with the resistance of the paste to the pressure exerted for its deformation, which does not exceed 3.73 mm. The formulations with lower fat content presented high values in fracture stress due to the low diffusion of water and lipids. It was shown that fat has an indirect influence with a strong correlation with the expansion index and fracture stress and a moderate correlation (p > 0.05) with Young's modulus, indicating that increasing the added fat content increases the percentage of mass loss by baking. The melting and cohesiveness of all components improved during extrusion due to the pregelatinization of cassava starch, the addition of defatted HHP and the availability of quinoa starch granules.

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

“…In complementary studies [ 8 ] carried out on the pastes obtained with these formulations, a protein content (dry basis) between 21.11 and 21.85 g/100 g, a lipid content between 5.45 and 12.67 g/100 g and a crude fiber content between 7.53 and 10.36 g/100 g of sample were reported.…”

“…A nozzle with a 2.5 mm outlet diameter was used. The pastes were dried at room temperature for three days under controlled conditions at 20 °C and 78% relative humidity [ 8 ].…”

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

“…Rice, cassava, sweet potato and corn have all been used to make gluten‐free pasta, which is often lacking in protein and dietary fibre. Previous studies reported that addition of peas (Shukla et al ., 2021), chickpeas (Asker & Mousa, 2021) and soybeans (Mayasti et al ., 2019) improved the protein content of gluten‐free pasta, while quinoa (Córdoba‐Cerón et al ., 2022) and cold‐pressed pumpkin and okra seed oil by‐products (Aydin et al ., 2023) addition increased both the protein and dietary fibre content.…”