Physical quality of gluten‐free doughs and fresh pasta made of amaranth
Abstract Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3301 |
| _version_ | 1797805727058755584 |
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| author | Tanja Lux (née Bantleon) Frauke Spillmann Frederike Reimold Adam Erdös Annekathrin Lochny Eckhard Flöter |
| author_facet | Tanja Lux (née Bantleon) Frauke Spillmann Frederike Reimold Adam Erdös Annekathrin Lochny Eckhard Flöter |
| author_sort | Tanja Lux (née Bantleon) |
| collection | DOAJ |
| description | Abstract Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat‐treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1 M calcium L‐lactate pentahydrate‐containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear‐dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour‐water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high‐water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape. |
| first_indexed | 2024-03-13T05:56:26Z |
| format | Article |
| id | doaj.art-e938c4a69a5249a6bd8d809f87282ea1 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:56:26Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-e938c4a69a5249a6bd8d809f87282ea12023-06-13T05:10:23ZengWileyFood Science & Nutrition2048-71772023-06-011163213322310.1002/fsn3.3301Physical quality of gluten‐free doughs and fresh pasta made of amaranthTanja Lux (née Bantleon)0Frauke Spillmann1Frederike Reimold2Adam Erdös3Annekathrin Lochny4Eckhard Flöter5Technische Universität Berlin, Institute for Food Technology and Food Chemistry Department of Food Processing Technology Berlin GermanyUniversity of Applied Sciences Bremerhaven, Food Technology of Animal Products Bremerhaven GermanyUniversity of Applied Sciences Bremerhaven, Food Technology of Animal Products Bremerhaven GermanyInstitute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin GermanyInstitute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin GermanyTechnische Universität Berlin, Institute for Food Technology and Food Chemistry Department of Food Processing Technology Berlin GermanyAbstract Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat‐treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1 M calcium L‐lactate pentahydrate‐containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear‐dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour‐water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high‐water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape.https://doi.org/10.1002/fsn3.3301Amaranthdough propertiesgluten‐free pastasodium alginatetexture properties |
| spellingShingle | Tanja Lux (née Bantleon) Frauke Spillmann Frederike Reimold Adam Erdös Annekathrin Lochny Eckhard Flöter Physical quality of gluten‐free doughs and fresh pasta made of amaranth Food Science & Nutrition Amaranth dough properties gluten‐free pasta sodium alginate texture properties |
| title | Physical quality of gluten‐free doughs and fresh pasta made of amaranth |
| title_full | Physical quality of gluten‐free doughs and fresh pasta made of amaranth |
| title_fullStr | Physical quality of gluten‐free doughs and fresh pasta made of amaranth |
| title_full_unstemmed | Physical quality of gluten‐free doughs and fresh pasta made of amaranth |
| title_short | Physical quality of gluten‐free doughs and fresh pasta made of amaranth |
| title_sort | physical quality of gluten free doughs and fresh pasta made of amaranth |
| topic | Amaranth dough properties gluten‐free pasta sodium alginate texture properties |
| url | https://doi.org/10.1002/fsn3.3301 |
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