Effect of xanthan gum on processing and cooking quality of nontraditional pasta. (20th April 2015)

• Record Type: Journal Article
• Authors: Sandhu, Gurleen K.; Simsek, Senay; Manthey, Frank A.
• Is Part Of: International journal of food science & technology. Volume 50:Number 8(2015:Aug.)
• Page Start: 1922
• Page End: 1932
• Publication Date: 2015-04-20
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12813
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12813-abs-0001"> <title>Summary</title> <p>The physicochemical properties of three different commercial sources of xanthan gum (XG) were determined, and its subsequent effect on the processing and cooking quality of pasta containing nontraditional ingredients was characterised. Commercial durum flour was fortified with nontraditional ingredients (soya flour or oat flour, 10% w/w) and XG (2% w/w). Protein content, ash content, bulk density, water‐holding capacity and total glucose content significantly varied among XG samples from different vendors. Xanthan gum increased dough strength of durum flour and the extent of strengthening varied with vendor of XG. For example, time‐to‐peak ranged from 2.75 to 4.25 min; peak width from 2.5 to 3.75 BU; and end width from 2 to 3 BU depending on the vendor of XG. Processing properties differed depending on commercial source. Commercial XG that had the finest particle size required the lowest mechanical energy (range 253–270 J s⁻¹) and had the greatest extrusion rate (range 3.38–3.65 g s⁻¹), both of which resulted in the lowest specific mechanical energy (range 69–79 J g⁻¹) required to extrude spaghetti samples.</p> </abstract>