Physical quality of gluten‐free doughs and fresh pasta made of amaranth

• Published in: Food science & nutrition Vol. 11; no. 6; pp. 3213 - 3223
• Main Authors: Lux (née Bantleon), Tanja, Spillmann, Frauke, Reimold, Frederike, Erdös, Adam, Lochny, Annekathrin, Flöter, Eckhard
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.06.2023; John Wiley and Sons Inc
• Subjects: Absorption; Alginic acid; Amaranth; Color; Cooking; Dough; dough properties; Firmness; Flour; Gluten; gluten‐free pasta; Heat treatment; Moisture content; Original; Original Research; Pasta; Proteins; Raw materials; Sodium; Sodium alginate; Swelling; texture properties; Viscosity; Water absorption; Water content; Yield stress; Europe; Germany; gluten‐free pasta; sodium alginate; dough properties; Amaranth; texture properties
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3301

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. The range of gluten‐free foods, such as gluten‐free pasta, has grown steadily in recent years. However, fresh pasta is not widely available in this area. Therefore, in this research work, a gluten‐free fresh pasta was successfully developed from the nutritionally valuable pseudocereal amaranth by successfully replacing gluten with the hydrocolloid sodium alginate.