Development and quality evaluation of gluten-free pasta with grape peels and whey powders

Abstract

Whey and grape peels powders are valuable by-products which can improve dough technological properties, producing high-quality gluten-free foods. Nixtamalized corn flour present high niacin and calcium availability and represent a good matrix for gluten-free pasta. In this study, the effects of grape peels and whey powders, as dietary fiber source and gluten substitute respectively, on pasta from nixtamalized corn flour were investigated. Gluten-free pasta cooking quality was evaluated, color was measured with a colorimeter, dough and pasta texture was determined by means of a texturometer, microstructure and roughness by confocal microscopy. The sensory profile was investigated by Check All the Attributes method. The results showed that whey powder incorporation determined lower cooking loss, lower dough and pasta firmness, smoother pasta surface and acceptable sensory characteristics. Higher amounts of grape peels powder led to high cooking loss, firmer pasta, heterogenic surface with cracks and holes, lower luminosity and undesired sensory characteristics. Thus, amounts of whey powder up to 15% and grape peels up to 3% are recommended in pasta formulation in order to obtain products with acceptable physical, textural and sensory properties. Our results highlighted the possibility to obtain novel gluten-free pasta with superior functionality and reasonable cost.