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Title: Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Author
item FLORES-SILVA, PAMELA - National Polytechnic Institute
item Berrios, Jose
item Pan, James
item AGAMA-ACEVEDOA, EDITH - National Polytechnic Institute
item BELLO-PEREZ, LUIS - National Polytechnic Institute
item MANSALVES-GONZALEZ, ADELMO - Mom Brands Technical Center

Submitted to: CyTA - Journal of Food
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/26/2014
Publication Date: 7/25/2014
Citation: Flores-Silva, P.C., Berrios, J.D., Pan, J., Agama-Acevedoa, E., Bello-Perez, L.A., Mansalves-Gonzalez, A. 2014. Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties. CyTA - Journal of Food. 13(2):159-166. doi: 10.1080/19476337.2014.929178.

Interpretive Summary: The purpose of this investigation was to determine the physical, chemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity of the uncooked gluten-free spaghetti was not different from control sample, but in cooked spaghetti, luminosity value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, but high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.

Technical Abstract: The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.