Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta.
Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190, Vienna, Austria. regine.schoenlechner@boku.ac.at
Regine
R
Schoenlechner
Julian
J
Drausinger
Veronika
V
Ottenschlaeger
Katerina
K
Jurackova
Emmerich
E
Berghofer
D001669:Biochemical Phenomena; D055598:Chemical Phenomena; D027465:Chenopodium quinoa / Q000737:chemistry*; D003296:Cooking / Q000379:methods; D055050:Diet, Gluten-Free; D004527:Egg Proteins / Q000378:metabolism; D045703:Emulsifying Agents / Q000378:metabolism; D019612:Fagopyrum / Q000737:chemistry*; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D005983:Glutens / Q000378:metabolism; D014908:Triticum / Q000378:metabolism*
D004527:Egg Proteins; D045703:Emulsifying Agents; D005983:Glutens