Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

Abstract

SummaryEgg white protein and soy protein were incorporated into a banana and cassava flour blend (75:25) to produce gluten‐free pasta. The objectives of study were to investigate the effects of the different protein sources on the physico‐chemical properties of gluten‐free pasta. The levels of protein inclusion were 0%, 5%, 10% and 15% of composite flour (w/w) for each type of protein. Pasta made from 100% durum wheat semolina was used as controls. The protein fortification affected the total starch, resistant starch and protein content of gluten‐free pasta compared to semolina pasta. No significant effects of soy/egg white protein addition were found in either insoluble or soluble dietary fibre content. Cooking properties of pasta (optimum cooking time, swelling index, water adsorption index and cooking loss) and texture properties (firmness and extensibility) were affected by the level of protein addition and the type of protein. Results showed the utilisation of 25% cassava flour and protein inclusion have a promising application in gluten‐free pasta production.