Gluten free pasta with natural ingredient of color and carotene source

Authors

DOI:

https://doi.org/10.33448/rsd-v10i4.13959

Keywords:

Cereals; Tubers; Gluten-free products; β-carotene.

Abstract

The gluten-free pasta (GFP) has a higher cost and is often brittle, pale, and poorly balanced in macro and micronutrients when compared to wheat-based pasta. This study aimed to use the biofortified sweet potato flour, a natural source of color and provitamin A ingredient, with rice flour, hydrolyzed soy protein concentrate, and carboxymethyl cellulose gum to produce GFP, using a central composite rotatable design with three factors (23) and the central point. The GFP were evaluated by instrumental color analysis, and visual analysis of technological characteristics (presence of cracks, defect, and shape aspect), used for selection. Three GFP were selected: E1, E2 and E12, which showed absence of breaks or defects and an intermediate aspect after cooking, which were submitted to nutritional, functional and sensory evaluations. These GFPs presented levels of β-carotene of 135.22, 292.04 and 147.54 µg/g (dry basis), respectively, and showed sensory overall liking means in the acceptance region (>4.5) with no significant differences among them. According to the penalty analysis, the parameters color and consistency penalized these averages. Therefore, optimizing the ingredients’ concentrations improved the nutritional value and the sensory acceptability of GFP.

References

AACCI. (2010). Approved Methods of Analysis. AACC International.

Alves, R. M. V., Ito, D., Carvalho, J. L. V. de, Melo, W. F. de, & Godoy, R. L. de O. (2012). Estabilidade de farinha de batata-doce biofortificada. Brazilian Journal of Food Technology, 15(1), 59–71. https://doi.org/10.1590/S1981-67232012000100007

AOAC. (2005). Official Methods of Analysis (K. Helrich (ed.); 15th editi). Association of Official Analytical Chemists.

Berni, P., Chitchumroonchokchai, C., Canniatti-Brazaca, S. G., De Moura, F. F., & Failla, M. L. (2015). Comparison of Content and In vitro Bioaccessibility of Provitamin A Carotenoids in Home Cooked and Commercially Processed Orange Fleshed Sweet Potato (Ipomea batatas Lam). Plant Foods for Human Nutrition, 70(1), 1–8. https://doi.org/10.1007/s11130-014-0458-1

Bohoyo-Gil, D., Dominguez-Valhondo, D., García-Parra, J. J., & González-Gómez, D. (2012). UHPLC as a suitable methodology for the analysis of carotenoids in food matrix. European Food Research and Technology, 235(6), 1055–1061. https://doi.org/10.1007/s00217-012-1838-0

Bouasla, A., Wójtowicz, A., & Zidoune, M. N. (2017). Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT - Food Science and Technology, 75, 569–577. https://doi.org/10.1016/j.lwt.2016.10.005

Brouns, F. J. P. H., van Buul, V. J., & Shewry, P. R. (2013). Does wheat make us fat and sick? Journal of Cereal Science, 58(2), 209–215. https://doi.org/10.1016/j.jcs.2013.06.002

Cardenas-Toro, F. P., Alcázar-Alay, S. C., Coutinho, J. P., Godoy, H. T., Forster-Carneiro, T., & Meireles, M. A. A. (2015). Pressurized liquid extraction and low-pressure solvent extraction of carotenoids from pressed palm fiber: Experimental and economical evaluation. Food and Bioproducts Processing, 94, 90–100. https://doi.org/10.1016/j.fbp.2015.01.006

Ferreira, S. M. R., de Mello, A. P., de Caldas Rosa dos Anjos, M., Krüger, C. C. H., Azoubel, P. M., & de Oliveira Alves, M. A. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chemistry, 191, 147–151. https://doi.org/10.1016/j.foodchem.2015.04.085

Gödecke, T., Stein, A. J., & Qaim, M. (2018). The global burden of chronic and hidden hunger: Trends and determinants. Global Food Security, 17, 21–29. https://doi.org/10.1016/j.gfs.2018.03.004

Kissler, S. M., Tedijanto, C., Goldstein, E., Grad, Y. H., & Lipsitch, M. (2020). Projecting the transmission dynamics of SARS-CoV-2 through the postpandemic period. Science, 368(6493), 860–868. https://doi.org/10.1126/science.abb5793

Lamacchia, C., Camarca, A., Picascia, S., Di Luccia, A., & Gianfrani, C. (2014). Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. Nutrients, 6(2), 575–590. https://doi.org/10.3390/nu6020575

Limroongreungrat, K., & Huang, Y.-W. (2007). Pasta products made from sweetpotato fortified with soy protein. LWT - Food Science and Technology, 40(2), 200–206. https://doi.org/10.1016/j.lwt.2005.09.012

Marti, A., & Pagani, M. A. (2013). What can play the role of gluten in gluten free pasta? Trends in Food Science & Technology, 31(1), 63–71. https://doi.org/10.1016/j.tifs.2013.03.001

Meilgaard, M., Civille, G. V., & Carr, B. T. (2000). Sensory Evaluation Techniques (3rd Ed.). CRC Press.

Mokrzycki, W., & Tatol, M. (2011). Color difference Delta E: a survey. Machine Graphics and Vision, 20, 383–411.

Morais, E. C., Morais, A. R., Cruz, A. G., & Bolini, H. M. A. (2014). Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. Journal of Dairy Science, 97(5), 2600–2609. https://doi.org/10.3168/jds.2013-7603

Nutti, M. R. (2003). A história dos projetos HarvestPlus, AgroSalud e BioFORT no Brasil. IV Reunião de Biofortificação, 1, 1–12.

Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947-012-0867-9

Rodrigues-Amaya, D., & Kimura, M. (2004). Harvest Plus Handbook for carotenoid analysis. Harvest Plus Technical Monograph.

Sun, X. D. (2011). Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation. International Journal of Food Science & Technology, 46(12), 2447–2459. https://doi.org/10.1111/j.1365-2621.2011.02785.x

Taylor, J. R. N., & Duodu, K. G. (2017). Sorghum and Millets: Grain-Quality Characteristics and Management of Quality Requirements. In C. Wrigley, I. Batey, & D. Miskelly (Eds.), Cereal Grains (First, pp. 317–351). Woodhead Publishing.

UNICEF. (2019). The State of the World’s Children 2019. In Children, Food and Nutrition: Growing well in a changing world. UNICEF.

Xue, J., & Ngadi, M. (2007). Rheological properties of batter systems containing different combinations of flours and hydrocolloids. Journal of the Science of Food and Agriculture, 87(7), 1292–1300. https://doi.org/10.1002/jsfa.2845

Downloads

Published

08/04/2021

How to Cite

SCARTON, M.; RIBEIRO, T.; GODOY, H. T.; BEHRENS, J. H.; CAMPELO, P. H.; CLERICI, M. T. P. S. Gluten free pasta with natural ingredient of color and carotene source. Research, Society and Development, [S. l.], v. 10, n. 4, p. e21310413959, 2021. DOI: 10.33448/rsd-v10i4.13959. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/13959. Acesso em: 19 jun. 2021.

Issue

Section

Agrarian and Biological Sciences