• Chemical quality;
  • Cooking properties;
  • hydrocolloids;
  • maize;
  • oat;
  • rheological characteristics;
  • sensorial quality;
  • texture properties


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.