Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Authors

  • Chonthira Sarawong,

    1. Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
    2. Division of Food Science and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, Thailand
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  • Zuleyka Concepción Rodríguez Gutiérrez,

    1. Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
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  • Emmerich Berghofer,

    1. Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
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  • Regine Schoenlechner

    Corresponding author
    1. Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria
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Summary

Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten-free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum-dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.

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