The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu, Alina; Duță, Denisa Eglantina; Παπαγεωργίου, Μαρία; Varzakas, Theodoros

doi:10.3390/foods10123121

Cited by 53 publications

(35 citation statements)

References 70 publications

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“…It was observed that the spray-dried nostoc samples lose more mass at around 350 °C, being higher for CR and CE ( Table 7 ), which would indicate that these samples have a higher hydrocolloids content due to the fact that they present a prolonged slope in the TGA curve, starting around 200 °C [ 60 ] ( Figure 4 ), which confirms the TOC content ( Figure 2 ); this behavior is similar for hydrocolloids such as pectin, xanthan, CMC, and guar gum [ 4 , 5 , 11 , 58 , 61 , 62 , 63 , 64 ].…”

Section: Resultsmentioning

confidence: 85%

“…Hydrocolloids are highly hydrophilic substances of high molecular weight, with good water solubility and hydration [ 1 , 2 ], are mainly of biological origins, such as algae, seeds, and tubers, and are made up of polysaccharides including gum arabic, guar gum, carboxymethylcellulose, carrageenan, starch, pectins, and gelatins [ 3 , 4 ], which present different capacity to form gels or act as thickeners in different conditions and at low concentrations, forming colloids with particular structures; due to this property they are widely used in the food industry as additives [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…The current trend in food processing is the use of natural additives as thickeners and stabilizers, with adequate nutritional and techno-functional properties, focusing research on sources of vegetable origin [ 5 , 6 , 7 , 8 , 9 ]; hydrocolloids have recently been extracted from algae, one of them being the Nostocaceae family [ 3 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Preliminary Characterization of a Spray-Dried Hydrocolloid from a High Andean Algae (Nostoc sphaericum)

Choque-Quispe

Mojo-Quisani

Ligarda-Samanez

et al. 2022

Foods

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The search for new natural sources of hydrocolloids with stabilizing, thickening, and good binding capacity, from raw materials that are environmentally friendly and that contribute to the circular economy is a challenge for the food industry. The aim of the study was the preliminary characterization of a spray-dried hydrocolloid from high Andean algae Nostoc sphaericum. Four ecotypes of algae from Peruvian high Andean lagoons located above 4000 m were considered. The samples were collected in the period March—April 2021 and were subjected to a spray drying process in an aqueous medium. The characterization showed that the dehydrated nostoc ecotypes presented high protein and carbohydrate content, making it a potential material for direct use as a functional food for humans. The spray-dried product presented good stability for its use as a hydrocolloid, with zeta potential values (ζ), around 30 mV, evidencing the presence of -CO-, -OH, -COO-, and -CH groups, characteristic of polysaccharides, representing 40% of total organic carbon on average, giving it low water activity values and particle size at the nanometric level. Major minerals such as Ca (>277 mg/100 g), Mg (>19.7 mg/100 g), and Fe (>7.7 mg/100 g) were reported. Spray-dried nostoc is a hydrocolloid material with high potential for the food industry, with good nutritional content and techno-functional behavior.

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Section: Resultsmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Preliminary Characterization of a Spray-Dried Hydrocolloid from a High Andean Algae (Nostoc sphaericum)

Choque-Quispe

Mojo-Quisani

Ligarda-Samanez

et al. 2022

Foods

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“…The main reason for these differences is the interaction between water and hydrocolloids. CMC is a cellulose‐derived molecule that makes starch granules adhere to one another and gives more space to entrap water in the system (Culetu et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of alternative hydrocolloids in gluten‐free chickpea pasta

Richard

Steffolani

Barrera

et al. 2022

Int J of Food Sci Tech

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Legume pasta is a sustainable product that improves the nutritional quality of food pyramids. This study evaluates the use of alternative hydrocolloids in the production of gluten-free chickpea (Cicer arietinum L.) pasta. The cooking quality and the texture of chickpea pasta made with gledis (Gleditsia triacanthos) gum and brea (Cercidium praecox) gum were determined and compared to those actually used in the food industry. The pasta made with gledis and brea had similar physiochemical qualities as pasta made with xanthan gum and carboxy methylcellulose. The firmness achieved with gledis was higher than the other hydrocolloids. For further studies, a sensory analysis was done and sensorial attributes of pasta were similar in all samples. Pasta made with gledis was preferred. Alternative hydrocolloids can be used in the emerging gluten-free pasta industry with the same cooking quality and texture as those actually used. The studies of these hydrocolloids should be extended to other food products.

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“…In the literature, various strategies for improving the quality of nongluten dough are suggested. However, they are mostly focused on the composition of flour mixes and food additives that aim to reproduce the viscoelastic properties of the gluten network and hence increase the development of bread loaf volume [ 4 , 5 , 6 , 7 ]. Dairy, soy and egg ingredients have also been used to improve the quality of gluten-free bread (GFB), but with limited success [ 8 , 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Chochkov

Savova-Stoyanova

Παπαγεωργίου

et al. 2022

Foods

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Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.

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The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Cited by 53 publications

References 70 publications

Preliminary Characterization of a Spray-Dried Hydrocolloid from a High Andean Algae (Nostoc sphaericum)

Preliminary Characterization of a Spray-Dried Hydrocolloid from a High Andean Algae (Nostoc sphaericum)

Effect of alternative hydrocolloids in gluten‐free chickpea pasta

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

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