تولید و ارزیابی ویژگی‌های بافت، رنگ، حسی و پخت در پاستای فرمی بدون گلوتن بر پایه آردهای جایگزین گندم

نویسندگان
آرمین قاسمی 1
زهرا امام جمعه 2
پیمان مهستی شتربانی 3
محمد جوکی 1
هما بهمدی 4
1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد تهران شمال، تهران، ایران
2 گروه علوم، فناوری و مهندسی صنایع غذایی دانشکده فنی و مهندسی کشاورزی پردیس کشاورزی دانشگاه تهران، کرج، ایران
3 گروه کنترل کیفی، واحد علوم و تحقیقات، دانشکده علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
4 موسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران.
10.22034/FSCT.21.151.1
چکیده
بیماری سلیاک، نوعی بیماری گوارشی است که به علت عدم تحمل دائمی به بعضی پرولامین‌های غلات با توالی الیگوپپتیدی ویژه است و به صورت عدم تحمل گلوتن بروز می‌کند. از این رو هدف این تحقیق، فرمولاسیون، تولید و ارزیابی ویژگی‌های کیفی پاستای فرمی فاقد گلوتن بر پایه آرد برنج و ترکیب آردهای بدون گلوتن است. نمونه‌های مختلف پاستای بدون گلوتن با استفاده از مخلوط آرد برنج و آردهای بدون گلوتن با نسبت برابر (چیا، تف، کینوا، آمارانت و باکویت) با نسبت‌های وزنی مختلف تولید شدند. همچنین نمونه شاهد، پاستای تجاری موجود در بازار بود. ویژگی‌های رنگی، بافتی، پخت و حسی نمونه‌ها مورد بررسی قرار گرفت. نتایج نشان دادند که با افزایش ترکیب آردهای بدون گلوتن شاخص روشنایی رنگ (*L) کاهش و شاخص‌های *b و *a افزایش می‌یابد که به‌تبع آن شاخص سفیدی کاهش و شاخص زردی و تغییرات کلی رنگ افزایش یافت. همچنین ترکیب آردهای بدون گلوتن اثر مثبت بر افزایش سفتی بافت و عدد پخت و کاهش عدد لعاب محصول نهایی داشتند. نمونه پاستای حاوی 75 درصد ترکیب آردهای بدون گلوتن و 25 درصد آرد برنج به عنوان نمونه پاستای فرمی بدون گلوتن از نظر مطلوبیت کلی در ارزیابی حسی انتخاب شد. نتایج نشان می‌دهد که استفاده از ترکیب آردهای بدون گلوتن می‌تواند بهبودی قابل‌توجهی در ویژگی‌های کیفی پاستای بدون گلوتن ایجاد کند.
کلیدواژه‌ها
بیماری سلیاک
پاستا
فاقد گلوتن
ویژگی‌های حسی
ویژگی های بافتی

موضوعات

عنوان مقاله English

Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours

نویسندگان English

Armin Ghasemi 1
Zahra Emam-Djomeh 2
Peyman Mahastishotorbani 3
Mohammad Jouki 1
هما Behmadi 4
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
2 Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
3 Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
4 Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
چکیده English

Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten-free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten-free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten-free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten-free pasta.

کلیدواژه‌ها English

Pasta
Celiac disease
Gluten-free
Sensory characteristics
Textural properties
1. Palavecino, P.M., et al., Sorghum Pasta and Noodles: Technological and Nutritional Aspects. Plant Foods for Human Nutrition, 2020. 75: p. 326-336.
2. Dendy, D.A. and B.J. Dobraszczyk, Cereals and cereal products: chemistry and technology. 2001: Aspen publishers.
3. Alireza Sadeghi, M. and S. Bhagya, Quality characterization of pasta enriched with mustard protein isolate. Journal of food science, 2008. 73(5): p. S229-S237.
4. Ajila, C., et al., Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 2010. 11(1): p. 219-224.
5. Lucisano, M., E. Casiraghi, and R. Barbieri, Use of defatted corn germ flour in pasta products. Journal of Food Science, 1984. 49(2): p. 482-484.
6. Prabhasankar, P., Prebiotics: Application in Bakery and Pasta Products. Critical reviews in food science and nutrition, 2014. 54(4).
7. Ekrami, M., et al., Extraction and physicochemical characterization of gum, in Handbook of Natural Polymers, Volume 1. 2023, Elsevier. p. 597-630.
8. Ruh, T., et al., Microbial transglutaminase treatment in pasta-production does not affect the immunoreactivity of gliadin with celiac disease patients’ sera. Journal of agricultural and food chemistry, 2014. 62(30): p. 7604-7611.
9. Bacchetti, T., et al., The postprandial glucose response to some varieties of commercially available gluten-free pasta: a comparison between healthy and celiac subjects. Food & function, 2014. 5(11): p. 3014-3017.
10. Vetrani, C., et al., Fibre-enriched buckwheat pasta modifies blood glucose response compared to corn pasta in individuals with type 1 diabetes and celiac disease: Acute randomized controlled trial. Diabetes research and clinical practice, 2019. 149: p. 156-162.
11. Zandonadi, R.P., et al., Green banana pasta: an alternative for gluten-free diets. Journal of the Academy of Nutrition and Dietetics, 2012. 112(7): p. 1068-1072.
12. Ekrami, M. and Z. Emam‐Djomeh, Water vapor permeability, optical and mechanical properties of salep‐based edible film. Journal of Food Processing and Preservation, 2014. 38(4): p. 1812-1820.
13. Padalino, L., A. Conte, and M.A. Del Nobile, Overview on the general approaches to improve gluten-free pasta and bread. Foods, 2016. 5(4): p. 87.
14. Marengo, M., et al., Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta. LWT-Food Science and Technology, 2015. 63(1): p. 511-518.
15. Foschia, M., P. Beraldo, and D. Peressini, Evaluation of the physicochemical properties of gluten‐free pasta enriched with resistant starch. Journal of the science of food and agriculture, 2016.
16. Menga, V., et al., Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food chemistry, 2017. 221: p. 1954-1961.
17. Makdoud, S. and K.A. Rosentrater, Development and testing of gluten-free pasta based on rice, quinoa and amaranth flours. Journal of food Research, 2017. 6(4): p. 91-110.
18. Lorusso, A., et al., Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT, 2017. 78: p. 215-221.
19. De Arcangelis, E., et al., Gelatinization and pasta making conditions for buckwheat gluten-free pasta. Journal of Cereal Science, 2020. 95: p. 103073.
20. Alinovi, M., et al., Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta. International Journal of Food Science & Technology, 2023.
21. Zhao, R., et al., Improvement effect of different protein powder on cooking characteristics of gluten‐free pasta and the establishment of quality evaluation based on principal component analysis. International Journal of Food Science & Technology, 2024. 59(2): p. 1138-1149.
22. Milde, L.B., et al., Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes. LWT, 2020. 131: p. 109674.
23. AACC, Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN., 2000.
24. ISIRI, Macaroni - Specifications and test methods. Iranian national standard No. 213, 2009. 4th edition.
25. El-Sohaimy, S.A., et al., Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences, 2020. 65(1): p. 28-34.
26. Wood, J.A., Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 2009. 49(1): p. 128-133.
27. Szydłowska-Tutaj, M., et al., The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta. Food & Function, 2022. 13(16): p. 8425-8435.
28. Rayas-Duarte, P., C. Mock, and L. Satterlee, Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry, 1996. 73(3): p. 381-387.
29. Ovando-Martinez, M., et al., Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry, 2009. 113(1): p. 121-126.
30. Agama-Acevedo, E., et al., Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT-Food Science and Technology, 2012. 46(1): p. 177-182.
31. Ungureanu-Iuga, M., M. Dimian, and S. Mironeasa, Development and quality evaluation of gluten-free pasta with grape peels and whey powders. Lwt, 2020. 130: p. 109714.
32. Bustos, M.C., G.T. Perez, and A.E. León, Sensory and nutritional attributes of fibre-enriched pasta. LWT-Food Science and Technology, 2011. 44(6): p. 1429-1434.
33. Vernaza, M.G., et al., Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures. International Journal of Food Science & Technology, 2012. 47(6): p. 1302-1312.
34. Mishra, S., J. Monro, and D. Hedderley, Effect of processing on slowly digestible starch and resistant starch in potato. Starch‐Stärke, 2008. 60(9): p. 500-507.
35. Marconi, E., et al., Spelt (Triticum spelta L.) pasta quality: Combined effect of flour properties and drying conditions. Cereal chemistry, 2002. 79(5): p. 634-639.
36. Naseri, A.R., et al., Study of the effect of soy protein isolate on macaroni characteristics. Iranian journal of food science and technology, 2009. 6(2): p. 1-11.
37. Fradinho, P., et al., Edible brown seaweed in gluten-free pasta: Technological and nutritional evaluation. Foods, 2019. 8(12): p. 622.
38. Gallegos-Infante, J., et al., Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry, 2010. 119(4): p. 1544-1549.