Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

Foods

Maria Dolores Raigón¹  Ana Albors²  Maria Eugenia Martín-Esparza²  Maria Dolores García-Martínez³ 

[1] Department of Chemistry, Universitat Politècnica de València, 46022 Valencia, Spain;Food Technology Department, Research Institute of Food Engineering for Development, Universitat Politècnica de València, 46022 Valencia, Spain;Institute for the Preservation and Improvement of Valencian Agro-Diversity, Universitat Politècnica de València, 46022 Valencia, Spain;

关键词: dietary fiber;    hydrocolloids;    food texture;    cooking properties;   

DOI  :  10.3390/foods10102510

来源: DOAJ

【 摘 要 】

The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box–Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.

【 授权许可】

Unknown