Quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta

Abstract

Celiac disease is an immune-mediated enteropathy, characterized by lifelong intolerance to gluten in genetically susceptible individuals. This study aims to develop hypoallergenic pasta using blends of Triticum durum semolina, 40% of other non-wheat flours and additives. Formulated pasta samples were evaluated for product quality characteristics and also subjected to biochemical analysis. Results showed that cooking loss ranged from 6.9% to 7.4%, which were within the acceptable range of 8%. Color change was low and in vitro protein digestibility of the pasta was found to be insignificant. Pasting characteristics of the hypoallergenic flour showed the increased peak viscosity and decreased gelatinization temperature. The scanning electron microscopy results demonstrated less-affected microstructure of gluten network. Texture profile analysis and descriptive sensory analysis revealed that optimized hypoallergenic pasta with xanthan gum as additive was acceptable and comparable with control. SDS-PAGE pattern showed distinct protein profile and decreased intensity, which was supported by Dot-Blot. In conclusion, the hypoallergenic pasta prepared by replacing T durum flour by 40% of other non-gluten flours could be useful for celiac patients because of its low antigenic activity.

Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho

“…Normalmente, as pastas sem glúten mostram altos valores de perda de sólidos, devido à ausência de um retículo proteico bem estruturado, o que promove um inchaço excessivo dos grânulos de amido e sua consequente exsudação na água de cozimento (Alamprese et al, 2007;Petitot et al, 2010). Susanna & Prabhasankar (2012) relataram valores de perda de sólidos variando de 5,66 a 7,42% para massas feitas de trigo durum. Fusilli de trigo durum apresentou perda de sólidos de 4,5 e 5,0% (Güler et al, 2002) e espaguete, 5,6% (Petitot et al, 2010).…”

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

“…The freeze-dried biscuit samples were incubated with pepsin (Sigma Aldrich, P7125) and pancreatin (Sigma Aldrich, P7545) according to the method of Akeson and Stahmann (1964) with slight modifications as made by Susanna and Prabhasankar (2012). Exactly 2 g of sample was incubated with 1.5 mg of pepsin in 15 ml of 0.1 N HCl at 37°C.…”

Pasta: Raw materials, processing and quality improvement

“…As the addition of spirulina increases the amount of gluten present decreases and the protein network become weaker due to the leakage of amylose. Susanna et al, 2012 [88] explains that the microstructure of standard pasta which explains trapped gelantizied starch granules in protein films of gluten. But in case of hypoallerginic pasta containing other cereals, discontinues network is produced because of the dilution of gluten.…”

“…The Pharma Innovation Journal http://www.thepharmajournal.com , 2017 [22] ; Tudorica et al, 2002 [92] ; Gull et al, 2018 [47] ; Susanna et al, 2012) [88] Dhiraj et al, 2013 [34] discussed about the structural integrity of pasta. Control pasta always has a smooth, continuous and protein starch matrix containing large granules.…”

“…Fig 2: Scanning electron micrograph of a) White bean enriched pasta at different dimensions, b) Raw and cooked Amaranth enriched pasta, c) Pea Fibre enriched pasta, d) Millet And Carrot Pomace Based Pasta, e) Hypoallergenic pasta (Chauhan et al, 2017[22] ; Tudorica et al, 2002[92] ;Gull et al, 2018[47] ; Susanna et al, 2012)[88] …”