Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics

Abstract

This study investigated the influence of transglutaminase (TG) concentration and kneading time on gluten-free pasta's quality, texture, and nutritional content. Pasta dough composed of red rice, white quinoa, and tapioca flour was examined under seven treatment conditions. Variations in TG concentration (1%db, 1.5%db, and 2%db) and kneading time (5, 10, and 15 min) were applied. The findings demonstrated that as TG concentration and kneading time increased, cooking properties improved, evidenced by reduced pasta mass loss and increased swelling index and final moisture content. Furthermore, higher TG concentration and extended kneading enhanced pasta firmness to 9.1N, cohesiveness to 0.512, and chewability to 4.7 J. The treatment of 1.5% TG concentration and 10 min of kneading significantly maximized phenolic compound content with an increase from 17.54 mgGAE/100g to 39mgGAE/100g suggesting superior nutritional value. Rheological analysis revealed a distinct transition from Newtonian to non-Newtonian behavior, with the dough's shear-thinning nature becoming more noticeable as TG concentration and kneading time increased. This study provides a crucial understanding of the impacts of TG concentration and kneading time on gluten-free pasta, offering an effective strategy for optimizing pasta production processes.