| Abstrakt: |
Background and objectives: The demand for gluten-free products has increased due to the increasing number of people with celiac disease and the tendency of consumers to remove allergenic proteins from their diet. Therefore, the aim of this research is to formulate, produce, and evaluate the quality characteristics of enzyme-modified gluten-free Fermi pasta based on rice flour and pseudocereals. Materials and methods: A sample of gluten-free pasta was prepared from a mixture of 25 percent rice flour and 75 percent (w/w) semicereal flour (equal proportions of chia, teff, quinoa, amaranth, and buckwheat) with different weights of the transglutaminase enzyme (0, 500, 1000, 2000, and 4000 ppm). The commercial control sample was made from wheat flour. The color, texture, functional, and sensory characteristics of the enzyme-modified gluten-free Fermi pasta were investigated. Results: The results showed that with the increase of the concentration of the enzyme, the color brightness index (L*) in the cooked sample increased and the indices b* and a* remained unchanged (p<0.05), resulting in an increase in the whiteness of the product and the final yellowness decreasing. Furthermore, the transglutaminase enzyme had a positive effect on increasing the hardness of the texture and baking number and decreasing the glaze number of the final product. Pasta with 2000 ppm of transglutaminase enzyme was selected as a sample for Fermi pasta without modified gluten. Conclusion: The results show that the use of the transglutaminase enzyme can significantly improve the quality characteristics of glutenfree pasta. [ABSTRACT FROM AUTHOR] |
