Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 2, Pages 421-426Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2012.01.040
Keywords
Gluten-free; Celiac consumers; Rice pasta; Amaranth; Extrusion-cooking
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Funding
- Mexican Council for Science and Technology (CONACyT)
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Gluten-free pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched pasta. The content in accessible thiols also decreased in amaranth-enriched pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. (C) 2012 Elsevier Ltd. All rights reserved.
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