Get access

Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

Authors


Correspondent: Fax: +39 0881 589 242; e-mail: ma.delnobile@unifg.it (M.A. Del Nobile)

Summary

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.

Get access to the full text of this article

Ancillary