Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta

Abstract

Whole amaranth flour was used to prepare gluten free pasta with different hydrocolloids (guar gum, gum acacia and gum tragacanth) at different proportions (0.5 and 1.0%). Different flour blend formed from amaranth flour and hydrocolloids (guar gum, gum acacia and gum tragacanth) were tested for pasting profile. Amaranth flour blend with 1.0% guar gum showed maximum peak viscosity. Developed pasta samples were evaluated for colour analysis, cooking characteristics, texture profile analysis, morphological properties and sensory analysis which shows significant difference from semolina pasta (control). In gluten-free pasta, cooking loss ranged from 8.5 to 17.30%. Pasta with guar gum (1%) showed minimum cooking loss (8.5%). Our results showed that guar gum was best in terms of improving all aspects of gluten free pasta quality.