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Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, via Napoli, Foggia 25–71100, Italy
Department of Food Science, University of Foggia, via Napoli, Foggia 25–71100, Italy
* Author to whom correspondence should be addressed.
Received: 4 October 2011 / Accepted: 2 December 2011 / Published: 8 December 2011
Abstract: The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amount added to spaghetti was continuously increased until the overall sensory quality of pasta reached the set sensory threshold (oat bran concentration = 20%). The second experimental step was aimed to improve the overall sensory quality of oat bran loaded maize spaghetti. In particular, an attempt was made to increase the sensory quality of spaghetti added with 20% oat bran by means of structuring agents. To this aim, the effects of different kinds of some hydrocolloids and egg white powder on the rheological properties of dough, as well as on quality attributes of pasta were examined. The rheological analysis showed that the addition of hydrocolloids and white egg to the dough enriched with 20% oat bran did not cause any substantial difference in the viscoelastic properties, compared to samples without any structuring agents. The best overall quality for both fresh and dry spaghetti was obtained by the addition of carboxymethylcellulose and chitosan at a concentration of 2%.
Keywords: maize; β-glucans; hydrocolloids; rheological characteristics; sensorial properties
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MDPI and ACS Style
Padalino, L.; Mastromatteo, M.; Sepielli, G.; Nobile, M.A.D. Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans. Materials 2011, 4, 2119-2135.
Padalino L, Mastromatteo M, Sepielli G, Nobile MAD. Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans. Materials. 2011; 4(12):2119-2135.
Padalino, Lucia; Mastromatteo, Marcella; Sepielli, Grazia; Nobile, Matteo Alessandro Del. 2011. "Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans." Materials 4, no. 12: 2119-2135.