Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta

• Autores: Pablo Martín Palavecino, Mariela Cecilia Bustos, María Belén Heinzmann Alabí, Melani Solange Nicolazzi, María Cecilia Penci, Pablo D. Ribotta
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 9, 2017, págs. 2085-2093
• Idioma: inglés
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• Resumen

  • Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten‐free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box‐Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten‐free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten‐free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten‐sensitive individuals. With the aim to give gluten‐sensitive individuals a new and better food alternative, gluten‐free pasta was made from sorghum flour reaching good cooking and textural properties throughout the study of ingredients effect. Then, this pasta was produced at industrial scale showing that the formulation was a suitable option for producers.