The effects of different hydrocolloids on chemical composition and cooking quality of spaghetti based on maize and oat flours were investigated. Rheological and texture properties of the gluten-free dough were also assessed. Amount of 2% of gellan gum, carboxymethylcellulose, pectin, agar, egg protein powder, tapioca starch, guar seed flour and chitosan were separately added to the formulation. The samples enriched with hydrocolloids generally showed a different rheological behaviour compared with the control samples. As regards chemical composition, spaghetti with chitosan showed a value of insoluble dietary fibres (8.0%) higher than the control ones (3.9%). Moreover, results highlighted that most hydrocolloids improved cooking quality and texture properties of spaghetti (adhesiveness, cooking loss, hardness), thus supporting their application in gluten-free pasta.
|Autori:||Padalino, L.;Mastromatteo, M.;De Vita, P.;Ficco, DBM.;Del Nobile, MA.|
|Data di pubblicazione:||2013|
|Titolo:||Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti|
|Rivista:||INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|