Agricultural and Biosystems Engineering Publications
Campus Units
Agricultural and Biosystems Engineering, Food Science and Human Nutrition
Document Type
Article
Publication Version
Published Version
Publication Date
2017
Journal or Book Title
Journal of Food Research
Volume
6
Issue
4
DOI
10.5539/jfr.v6n4p91
Abstract
The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.
Access
Open
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Copyright Owner
Kurt A. Rosentrater
Copyright Date
2017
Language
en
File Format
application/pdf
Recommended Citation
Makdoud, Sarah and Rosentrater, Kurt A., "Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours" (2017). Agricultural and Biosystems Engineering Publications. 804.
https://lib.dr.iastate.edu/abe_eng_pubs/804
Included in
Agriculture Commons, Bioresource and Agricultural Engineering Commons, Food Processing Commons
Comments
This article is from Journal of Food Research 6 (2017), doi:10.5539/jfr.v6n4p91.