Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta. Issue 9 (30th June 2019)

• Record Type: Journal Article
• Authors: Rachman, Adetiya; Brennan, Margaret A.; Morton, James; Brennan, Charles S.
• Is Part Of: Journal of food processing and preservation. Volume 43:Issue 9(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-06-30
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14084
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications: Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.