Influence of pre‐gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta

Abstract

SummaryThe current investigation aimed to develop quality protein maize (QPM) specialty pasta (partial: 50% QPM and full replacement of semolina: 100% QPM) and study the influence of pre‐gelatinization in conjunction with guar gum addition (1.5% or 3%) on bio‐techno‐functional properties of pasta. Scanning electron microscopy depicted the encapsulation of swollen starch within a protective sheet developed as a result of gum addition and starch gelatinisation. The Fourier transform infrared spectra denoted a shift from crystalline towards amorphous state in starch as a consequence of partial gelatinisation. The secondary structure of protein signified a drop in the alpha‐helix structure and thereby enhanced the in vitro protein digestibility of the pregelatinised samples. Multivariate principal component analysis was utilised to validate the differences between the parameters. The overall study inferred that the QPM owned an excellent potentiality for the development of nutrient‐dense pasta by employing the functionality of gums and pre‐gelatinisation treatment.